Sourdough French Toast Recipe
This easy Sourdough French Toast recipe turns day-old sourdough bread into a cozy, custardy breakfast everyone loves. Thick slices soak up a maple-cinnamon custard, then cook up golden and crisp on the outside with a soft, fluffy center. Serve with stewed apples and fresh fruit for the ultimate weekend brunch.
Servings: 4
Cost: $8
Equipment
- shallow dish for dipping
- whisk
- measuring spoon
- griddle pan
Ingredients
- 8 slices day-old sourdough ¾-inch thick (boule or batard)
- 1 cup half and half
- 3 large eggs
- 1½ Tbsp maple syrup your “secret” in the custard
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- 3 Tbsp unsalted butter for the griddle
- To serve: maple syrup powdered sugar, berries
Instructions
- In a wide, shallow dish, whisk together half and half, eggs, maple syrup, cinnamon, vanilla, and salt until smooth. (Same mix as your base.)
- Dip each slice and soak 40–45 seconds per side (a touch longer than brioche/challah). Transfer to a rack or sheet pan for 1–2 minutes so the custard migrates inward. Your base calls for ~30 seconds per side; sourdough benefits from a bit more.
- Heat a non-stick griddle or large skillet over medium to medium-low. Melt 2 Tbsp butter. Add four slices; cook until deep golden, 3–4 minutes per side, adjusting heat so the centers set without scorching. Repeat with remaining butter and slices. (Method mirrors your pan/griddle approach.)
- Dust with powdered sugar and top with fruit and warm maple syrup, though thanks to the maple in the custard, they’re already flavorful.
Notes
- Bread: Day-old sourdough works best because it soaks up the custard without getting soggy. If your loaf is very fresh, dry the slices in a low oven for 10-15 minutes.
- Slice thickness: Aim for 3/4-inch slices for that custardy middle; for very airy loaves you can go up to 1-inch and increase the soak time slightly.
- Heat: Cook over medium to medium-low so the sourdough crust doesn’t burn before the custard is set.
- Make-ahead: Cooked French toast slices can be refrigerated up to 3 days. Reheat on a rack in a 350°F oven until hot and crisp.
- Freezer-friendly: Freeze cooled slices in a single layer, then transfer to a freezer bag. Reheat from frozen in the oven or toaster.
Nutrition
Calories: 573kcal | Carbohydrates: 75g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 167mg | Sodium: 1002mg | Potassium: 297mg | Fiber: 3g | Sugar: 13g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 6mg