|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||6%|
|Total Sugars 9g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
French toast is a classic weekend breakfast for many reasons: it’s simple, customizable, and comes together with items most people have on hand. One spin on this classic involves using sourdough bread instead of the traditional brioche. The slightly sour flavor of the bread works surprisingly well with the warming spices in this recipe. Also, it’s a great way to use up the rest of a loaf that might be going stale.
If you are not one for an overly sweet breakfast, sourdough is definitely more savory than brioche, making it a great option for you. If you’ve got leftovers, store them in the freezer in a freezer bag, then reheat them on the stovetop with a bit of butter. You can also use these thick slices to make an easy Monte Cristo sandwich.
"Challah has always been my go-to for French toast, but this recipe showed me how wonderful sourdough can be! The center of the bread gets soft, almost custardy, while the crust provides a great textural contrast. The soaking mixture is just a touch sweet and warm with spices, working perfectly with a final drizzle of maple syrup." —Kayla Hoang
4 large eggs
1 cup heavy cream or half-and-half
3 tablespoons granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
8 (1-inch thick) slices stale sourdough bread
1/4 cup (4 tablespoons) butter, divided, for cooking
Fresh berries, for serving
Maple syrup, for serving
Gather the ingredients.
Add the eggs, heavy cream or half-and-half, sugar, vanilla, cinnamon, nutmeg, and salt to a shallow dish and whisk well to combine.
Place as many slices of bread that will fit into the dish and be fully submerged in the liquid. Allow them to soak in the mixture for 3 minutes, then flip and soak another 3 minutes.
Meanwhile, heat a cast-iron skillet over medium heat and add 1 to 2 tablespoons of butter to the skillet. Once the butter is melted, add one or two pieces of soaked sourdough (they should fit in a single layer in the pan) and cook for about 2 minutes on each side, until slightly golden. Repeat with the remaining butter and soaked bread.
Plate and top with fruit and maple syrup, as desired.
Drying Out the Bread
This recipe calls for drier bread because it will better absorb the custard before making the French toast. If your bread is not a day old, either:
- slice it and leave it out overnight on the countertop.
- toast the bread before making this recipe.
How to Store and Freeze Sourdough French Toast
- This French toast will keep in the refrigerator for a couple of days if kept in a sealed container. Reheat in a toaster or toaster oven, or on the stovetop with a little butter in a hot skillet.
- You can also freeze prepared French toast. Wrap it in plastic freezer wrap and transfer to a zip-close freezer bag. Toast from frozen and serve immediately.