Sourdough French Toast

Sourdough French toast

The Spruce / Morgan Baker

Prep: 20 mins
Cook: 16 mins
Total: 36 mins
Servings: 8 servings
Nutrition Facts (per serving)
384 Calories
20g Fat
39g Carbs
11g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 384
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 58%
Cholesterol 142mg 47%
Sodium 607mg 26%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Total Sugars 9g
Protein 11g
Vitamin C 0mg 1%
Calcium 72mg 6%
Iron 3mg 17%
Potassium 143mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 8 (1-inch) slices stale sourdough bread

  • 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 nutmeg

  • 1/2 teaspoon salt

  • 1/4 cup butter, divided, for cooking

  • 1 cup fresh berries, for serving

  • Maple syrup, for serving

Steps to Make It

  1. Gather the ingredients.

    sourdough French toast ingredients

    The Spruce / Morgan Baker

  2. Add the eggs, heavy cream or half and half, sugar, vanilla, cinnamon, nutmeg, and salt to a shallow dish and whisk well to combine.

    Sourdough bread and French toast batter in a dish

    The Spruce / Morgan Baker

  3. 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.

    Sourdough bread slices soaking in French toast batter

    The Spruce / Morgan Baker

  4. 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.

    Sourdough French toast cooking in a pan

    The Spruce / Morgan Baker

  5. Plate and top with fruit and maple syrup, as desired.

    Sourdough French toast on a plate with berries

    The Spruce / Morgan Baker

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.