How to Make Sourdough French Toast
If you love a sweet treat for breakfast, this easy sourdough French toast recipe is perfect for you! You don’t even need a sourdough starter for this recipe – just a loaf of sliced bread.
This recipe brings life to sourdough bread that’s gone a little dry, and transforms it into soft, custardy in the center, and crispy golden on the edges breakfast that’s full of flavor.
This is a family favorite for us. We love to serve it with butter and maple syrup, or butter and powdered sugar, or peanut butter and jelly, fresh fruit, or if I’m really feeling fun, homemade strawberry syrup and whipped cream.
While I’m not one to turn my nose up at a sweet treat, I do try to make them as nutritious for us as I can, and sourdough is one of the ways we do that. In this case it’s very easy. When you make sourdough bread for your family, you inevitably miscalculate, and end up with some bread that is too stale for sandwiches, which makes it perfect for turning into french toast!
This French toast is perfect for brunch, topped with fresh fruit like blueberries or sliced apples, or homemade jam and a bit of cream cheese.
Ingredients for Sourdough French Toast
- Sourdough bread, sliced into 1” thick slices, more or less depending on your preference
- Whole milk, or half and half
- Eggs
- Vanilla extract
- Ground cinnamon (optional)
- Butter or oil for greasing skillet
- Toppings, such as butter, syrup, etc.
As you can see, these are very simple, common ingredients. You can use whole milk, or add some cream as you like. Since we have our own Guernsey cow who gives plenty of heavy cream with her milk, I go ahead and err toward making a richer custard with it.
How to make sourdough French toast
- In a wide bowl, such as a flat-bottomed salad bowl like this, whisk eggs well to break them up
- Add milk or half and half, vanilla, and cinnamon, and whisk together well
- Heat a skillet or griddle over medium heat, and grease well with butter
- Add as many slices of bread as you can to the egg and milk mixture, and let soak for 30 seconds, flip, and soak the second side
- When skillet is hot, Remove bread egg mixture, letting custard drip back into bowl as you lift them
- Fry in a cast iron skillet or griddle until golden brown to your preference
- Flip, and fry on second side until golden brown
- Repeat with remaining bread until done
- Serve with desired toppings, such as fresh berries, and a dollop of whipped cream
Frequently Asked Questions, and Recipe Substitutions
Can I make this recipe without eggs?
That is something you will have to research for yourself. I’m sure there are foodies in the egg-free community who have experimented with this, and you may find them with a quick google search.
Can I make french toast without dairy-based milk?
This is a little bit easier. Dairy-free milk such as oat milk, almond milk, or coconut milk can easily be substituted for the dairy milk in this recipe. The batter with be a little thinner, and the French toast won’t be as rich, but it is still tasty!
Can I use different kinds of bread?
I’m reducing a myriad of different questions to this one, because it would be a long list if I answered all the different types (can I use raisin bread, cheddar-jalapeño bread, potato bread, etc.).
The answer is: it depends on the bread. Does it have additives like chocolate that will melt out and burn on the skillet? Then you probably don’t want to use that. But some additives are fine. I would use this cranberry walnut bread, and just watch to make sure the cranberries didn’t burn (but a little tastiness on the walnuts is delicious!)
What to do with leftovers?
When we have leftover French toast, we let it cool on a wire rack, then store it in a Tupperware in the refrigerator for the next day.
It’s easy to heat back up on the skillet, or in the toaster oven. If you make it ahead for a large crowd, you can easily heat it up in the oven with foil over the pan so it doesn’t dry up.
For freezing, seal it up into an airtight container or freezer bag, and put it directly into the freezer. To thaw and use, place in the refrigerator overnight, or arrange the slices directly into a baking dish, and bake at 300º until heated through.
More Sourdough Recipes for you
- Fluffy Sourdough Pancakes
- Overnight Sourdough Cinnamon Rolls
- Flaky Sourdough Biscuits
- Sourdough Banana Bread
- Sourdough Chocolate Chip Cookies
How to Make Sourdough French Toast
Ingredients
- 3 eggs
- 1 cup of whole milk or half and half
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 8–10 inch thick slices of sourdough bread
- Butter or oil
- Toppings (butter, syrup, fresh fruit, etc.)
Instructions
- In a wide bowl, such as a flat-bottomed dinner bowl like this, whisk eggs well to break them up
- Add milk or half and half, vanilla, and cinnamon, and whisk together well
- Heat a skillet or griddle over medium heat, and grease well with butter
- Add as many slices of bread as you can to the egg and milk mixture, and let soak for 30 seconds, flip, and soak the second side
- When skillet is hot enough for the butter to sizzle, Remove bread from bowl, letting custard drip back into bowl as you lift them
- Fry in skillet until golden brown to your preference
- Flip, and fry on second side until golden brown
- Repeat with remaining bread until done
- Serve with desired toppings
A simple recipe that not only uses up old sourdough bread but also makes a delicious breakfast with rich flavor.
What a clever way to use up leftover sourdough bread! We always seem to have some that’s too crusty for sandwiches, so turning it into french toast is a great idea!
I love how you use leftover sourdough bread to make such a delicious breakfast treat. The step-by-step instructions and tips make it easy to follow—even for beginners. Definitely trying this on the weekend!
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