Some mornings just need French toast, and if you've got a loaf of sourdough on the counter, this Sourdough French Toast is the recipe to make. The edges are crispy while the middle stays soft and custardy, and every bite feels like something you'd order from a restaurant.
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I'll be honest, I only started making this because I always have sourdough in the kitchen, but now it's the only way I want French toast. It's fast enough for a weekday breakfast, but looks fancy enough for a weekend brunch or special occasion.
My tip? If your bread is too fresh, leave it out overnight. Slightly stale bread actually works better.
If you love this recipe, try my Overnight Eggnog French Toast Casserole next!
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Ingredients You'll Need
These simple ingredients come together to make the best sourdough French toast:
- Sourdough bread (4 thick slices) - sturdy and slightly tangy; it soaks up the custard without falling apart. While I used my favorite No-Knead Sourdough Bread, you can also use my Smoked Sourdough Bread or Sourdough Discard Bread, or any homemade or bakery loaf of sourdough bread, including a round boule or sourdough sandwich bread.
- Eggs (4 large) - the base of the custard that gives structure and richness.
- Milk (1 cup) - I used whole milk to add creaminess.
- Heavy cream (¼ cup) - makes the custard extra rich and silky.
- Maple syrup (2 tablespoons) - sweetens the custard so the French toast tastes good even before toppings.
- Vanilla extract (1 teaspoon) - this is an essential ingredient. It adds that classic flavor we all love.
- Ground cinnamon (½ teaspoon) and ground nutmeg (¼ teaspoon) - just a little bit of each adds even more flavor. If it's fall, use my homemade pumpkin spice instead.
- Butter (2 tablespoons) - for frying until the edges are golden and crisp.
- Optional toppings - maple syrup, powdered sugar, fresh berries, or whipped cream.
Unlike regular sandwich bread that usually turns soggy, sourdough has the structure to soak up custard and cook into French toast that's crisp on the outside and soft in the middle.
How to Make Easy Sourdough French Toast
Make the custard. In a shallow dish or bowl (a pie plate or baking dish work great), whisk together the eggs, milk, heavy cream, maple syrup, vanilla, cinnamon, and nutmeg until smooth and well combined.
Soak the bread. Add the slices of bread to the egg mixture, letting them soak for 2-3 minutes per side. Any longer and the bread may get soggy in the middle. If using fresh bread, soak for just 30 seconds to 1 minute per side.
Heat the pan. Set a cast iron skillet or griddle over medium heat. Add the butter and let it melt until foamy.
Cook the French toast. Place the soaked bread in the hot skillet and cook for 2-3 minutes per side, until golden brown with crisp edges and custardy centers.
Hold warm. If you're cooking a larger batch, transfer finished slices to a wire rack set over a baking sheet and keep them warm in a 200°F oven while you finish the rest.
Serve hot. Top with a drizzle of maple syrup, a dusting of powdered sugar, or fresh fruit.
Helpful Tips from my Farmhouse Kitchen
- Use day-old bread. Slightly stale bread soaks up the custard without falling apart. Fresh bread tends to get soggy.
- Don't oversoak. Two to three minutes per side is enough - any longer and you'll end up with mushy centers.
- Cook over medium heat. This lets the custard cook through while the outside turns golden. Too hot, and the outside burns before the inside sets.
- Make-ahead friendly. Mix the custard the night before and refrigerate. In the morning, just dip the bread and cook.
- Freeze for later. Cool slices completely, freeze in a single layer, then reheat in the toaster or oven. They crisp up nicely.
Serving Suggestions
- Classic - top with butter, maple syrup, and a sprinkle of powdered sugar.
- Berry brunch - top with fresh strawberries, blueberries, or raspberries and a spoonful of whipped cream or Greek yogurt.
- Savory - pair with my Air Fryer Bacon or Air Fryer Breakfast Sausage and slather with peanut butter or drizzle with hot honey.
- Dessert-style - add a scoop of my Ninja Creami Vanilla Ice Cream or Ninja Creami Eggnog Ice Cream and caramel sauce.
- Brunch - serve alongside other brunch and breakfast favorites like scrambled eggs, Crispy Air Fried Potatoes, Convection Oven Potatoes, Sourdough Discard Waffles, Buttermilk Belgian Waffles, and Sheet Pan Pancakes.
Storage Instructions
Refrigerator: Store leftover French toast in an airtight container for up to 3 days.
Freezer: Cool slices completely, then arrange in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. They keep well for up to 2 months.
Reheating: From the fridge, warm in a toaster oven, regular oven (350°F for 8-10 minutes), air fryer, or microwave until heated through. From the freezer, pop slices straight into the toaster or oven - no need to thaw. They reheat crisp on the edges and soft in the middle.
Recipe FAQs
No. You can use half-and-half or just use more milk if you want a lighter version, although the custard won't be quite as rich.
Absolutely. Use oat, soy, or almond milk, and replace the butter with coconut oil or a dairy-free alternative.
Yes. While it is best served hot and fresh, you can cook the French toast, let it cool, and refrigerate or freeze it. Reheat it in the toaster or oven when ready to serve.
Sourdough is my favorite for its tangy flavor and sturdy texture, but brioche or challah will also work if you want a softer, richer slice.
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Printable Recipe
Sourdough French Toast
Ingredients
- 4 slices sourdough bread (thickly sliced, ideally day-old)
- 4 large eggs
- 1 cup milk
- ¼ cup heavy cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter (or margarine)
- Optional toppings: maple syrup, fresh berries, powdered sugar
Instructions
- In a shallow dish, whisk the eggs, milk, cream, maple syrup, vanilla, cinnamon, and nutmeg until smooth.
- Dip each slice of sourdough in the mixture, soaking for 2-3 minutes per side. Do not soak longer as the bread may become soggy. If using fresh bread, just soak for 30 seconds to 1 minute per side.
- Heat a skillet or griddle over medium heat and melt the butter. Add the soaked bread and cook for 2-3 minutes per side, until golden brown and crisp at the edges.
- Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar and enjoy!
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Notes
- Day-old bread works best; fresh bread soaks too quickly.
- Keep finished slices warm in a 200°F oven on a rack until serving.
- Refrigerate up to 3 days in an airtight container or freeze up to 2 months.
- Reheat in a toaster or oven for crispiness. You can reheat in the microwave if you don't mind soft toast.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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