Easy Sourdough French Toast

Ingredients for Sourdough French Toast

Here’s what you’ll need to make this Sourdough French Toast recipe. Check the recipe card for full amounts and instructions.

• Sourdough bread – Day-old sourdough, cut into thick slices (about 3/4-inch) works best. A boule or batard is ideal because it gives you those big, rustic slices. Any sturdy artisan bread will work as a great substitute, French bread, ciabatta, or a rustic white loaf can step in if you don’t have sourdough. Gluten-free: Use your favorite gluten-free sourdough-style loaf that’s firm and slightly dry.
• Eggs – Eggs are what turn the half and half into a rich custard that clings to the bread and sets as it cooks. If you prefer, you can use mostly whites with one yolk for richness if you’re lightening things up. A liquid egg substitute can work, but the texture will be slightly less rich.
• Dairy – Half and half keeps the custard rich and creamy without being too heavy. Use whole milk for a lighter custard. For an ultra-decadent brunch, swap the half and half with heavy cream. Use full-fat oat milk, coconut milk beverage, or another creamy plant-based milk.
• Maple syrup – A little maple syrup sweetens the custard and adds that cozy breakfast flavor. Stir in brown sugar instead for a deeper caramel note. Use honey for a floral sweetness, but reduce the amount slightly since honey tastes sweeter.
• Flavorings – Ground Cinnamon and pure vanilla extract are classic French toast additions and I use them regularly. Add a pinch of nutmeg, cardamom, or pumpkin pie spice for a seasonal twist. If you’re out of vanilla, almond extract (use less than is called for) is a fun variation.
• Kosher salt – Just a pinch of salt keeps the Sourdough French Toast from tasting flat and balances all the sweetness.
• Butter – Salted Butter gives you that beautiful golden crust and rich flavor.

How to Store Leftover Sourdough French Toast

If you somehow have leftover Sourdough French Toast (it happens…occasionally):

• Refrigerator: Allow leftover French toast slices to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven: Place slices on a wire rack set over a baking sheet and bake at 350°F until heated through and crisp around the edges again, about 8-10 minutes.
• Reheat in the toaster: For single servings, pop slices into the toaster or toaster oven. Keep an eye on them so they don’t get too dark.
• Freezer: Flash-freeze cooked slices on a baking sheet until firm, then transfer to a freezer bag. Reheat from frozen in a 350°F oven until hot and crisp.

What to Serve with Sourdough French Toast

If you’re turning this sourdough French toast recipe into a full-on breakfast or brunch situation (highly recommend), here are some easy sides that round out the meal without a ton of extra work:

• Fresh fruit or fruit salad – A big bowl of berries, melon, or a simple mixed fruit salad keeps things bright and helps balance the richness of the French toast.
• Stewed apples – Our favorite topping and side. Spoon them over the sourdough French toast and serve extra in a bowl on the table.
• Bacon or breakfast sausage – You need something salty to cut through all that cozy, maple-custard goodness so try this Sweet and Spicy Candied Bacon. Or cook bacon in the oven so it’s hands-off while you make the French toast.
• Eggs – Scrambled eggs, over easy eggs, or a simple cheesy omelet make the meal more filling and add protein.
• Breakfast potatoes or hash browns – Crispy potatoes are always a win next to anything sweet.
• Yogurt or cottage cheese – Set out a bowl of Greek yogurt or cottage cheese with granola, nuts, and extra fruit for anyone who wants a lighter option on the side.
• Brunch sips – Don’t forget coffee, orange juice, or mimosas for the adults. A simple strawberry smoothie is great if you’re feeding kids, too.

Mix and match a couple of these and you’ve got an easy, impressive brunch spread built around your sourdough French toast that everyone will absolutely demolish.