This Sourdough French Toast recipe is SO easy to make and is a great way to use leftover sourdough bread. Whether you're looking for a stunning breakfast for a special occasion or inspiration for weekend breakfasts, you'll love this easy recipe.
If you've been a sourdough baker for any length of time, you know how excited we get when we get to work our beloved loaves (and sourdough discard) into any and every recipe.
This tangy version of a brunch classic is a sourdough lover's dream. Make the best use of your leftover slices (yes, even crusty ones) and win the best mom (or dad, or friend, or roommate) award. I mean, who doesn't love French toast!?
Why You'll Love It:
- Uses leftover bread. Whether you have a loaf of store-bought or have some homemade sourdough bread hanging around, this is a great way to make the most of it.
- Extra special breakfast. French toast takes a little more work than eggs or oatmeal, but kids love it. Make it a fun weekend breakfast tradition!
- Scale it up or down. Serve with butter and pure maple syrup for rustic and cozy vibes, or add fresh fruit and powdered sugar for an elevated brunch dish. We love it drizzled with Nutella for super special occasions.
You Will Need:
- Sourdough bread: You will need about 8 slices (¾-1" thick) of sourdough bread for this recipe (like our sourdough boule or sourdough sandwich bread). We recommend bread that is a day or two old, as it holds up without getting soggy. If using fresh bread, you can dry it in the oven for 5-10 minutes, or leave it at room temperature for several hours.
- Milk: Any milk you have on hand will work (even non-dairy milks like almond milk), but we recommend whole milk. If you want a richer custard, try using half-and-half (or half milk and half heavy cream).
- Eggs: These form the custard base for the liquid mixture.
- Maple syrup: This adds a touch of sweetness and that classic maple flavor!
You will also need:
- Vanilla extract
- Salted butter
- Ground cinnamon
- Nutmeg
- Toppings of choice (fruit, fresh berries, powdered sugar, maple syrup, Nutella, etc.)
How to Make French Toast with Sourdough Bread
The perfect way to make use of leftover bread is to make French toast! After a quick soaking time, it's ready to cook in a hot skillet. After just a few minutes, you're ready to enjoy it your favorite way: with maple syrup, fruit, powdered sugar, Nutella, etc.
- Add the milk, eggs, 2 tablespoons of maple syrup, vanilla, cinnamon, and nutmeg to a shallow bowl, casserole dish, or pie plate. Whisk well to combine.
- Soak each side of the bread for 10-15 seconds, allowing it to absorb some of the liquid mixture.
- Preheat a cast iron skillet over medium heat and add butter until it melts. Add the soaked bread, and cook in batches (2 at a time) for 2-3 minutes per side, until golden brown and crisp.
- Repeat with the remaining bread, soaking each slice just before adding it to the hot skillet. Add a bit of butter to the pan as needed.
- Keep slices warm while you prepare the remaining French toast.
- Serve with maple syrup, powdered sugar, fruit, or the toppings of your choice.
Keeping Them Warm
When serving a crowd, place cooked slices on a baking sheet in a 200ºF (90ºC) oven in between batches to keep them warm for guests. This makes it easier to serve all at once!
Storing Leftover French Toast
Allow your leftovers to cool before transferring them to an airtight container. For the best results, store them in a single layer (or place sheets of parchment paper in between layers). Store for up to 3 days, and reheat in the oven, skillet, or air fryer.
Can French Toast be Frozen?
Yes! Sourdough French toast freezes really well, making it a great option for easy weekday breakfasts that can be reheated quickly.
- Place the cooked (and cooled) slices on a baking sheet and place in the freezer.
- Once frozen solid, transfer the slices to a labeled freezer bag.
- Reheat slices directly from frozen in a toaster or in the oven.
Expert Tips
- Use slightly stale bread. Fresh sourdough can get too soft and soggy, so we recommend day-old slices. They are sturdy and soak up the custard mixture perfectly. If your bread is fresh, you can toughen it up a bit by slicing it and allowing the slices to sit out for a few hours. Alternatively, dry them out in the oven (or toaster oven) at 300°F (150°C) for 5-10 minutes.
- Soak evenly. Let the bread absorb the custard fully by giving each side enough time to soak up some of the liquid. Keep in mind that homemade bread needs to soak a little longer than store-bought slices.
- Use thick slices. If using homemade sourdough bread, cut your slices of bread ¾-1" thick for the best results.
Try This: Use Buttery Brioche
If you have some sourdough brioche bread, try that in place of the standard bread slices! Since brioche is so soft, it's especially important that you use stale sourdough bread.
More Ways to Use Leftover Sourdough Bread:
If you loved this Sourdough French Toast recipe, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @littlehomeinthemaking.
📖 Recipe
Sourdough French Toast
Ingredients
- 8 slices sourdough bread sliced ¾-1” thick and day old preferred (we used our Dutch oven sourdough bread)
- 3 large eggs
- ¾ cup milk for a richer custard use half and half. Tested with dairy-free milks with success.
- 2 tablespoons pure maple syrup
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2-4 tablespoons salted butter or oil, for cooking
- Additional butter and maple syrup for serving
Instructions
- Add the eggs, milk, vanilla, cinnamon, nutmeg, and maple syrup to a pie pan or shallow bowl. Whisk to combine.
- Heat a large cast-iron skillet (or griddle) over medium heat. Heat for about 4-5 minutes to preheat the pan (for cast iron or stainless steel only).
- Place 2 slices of bread into the egg mixture, letting the bread soak up the liquid for 10-15 seconds per side.
- Add 1 tablespoon of butter (or oil) to the hot skillet, and swirl to melt.
- Transfer the dipped slices of bread to the pre-heated skillet. Working in batches, cook for 2-3 minutes per side, or until golden brown and slightly crisp around the edges. Note: When using a cast-iron skillet, you may need to reduce the heat as the bread cooks to prevent burning, as cast iron tends to get “hotter” as the cooking time progresses.
- Repeat until all of the bread slices are soaked in the custard mixture, then cooked in the skillet until golden brown.
- Serve with additional butter, maple syrup, fresh fruit, and/or powdered sugar.
Notes
Nutrition
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Dolly | Little Home in the Making says
This recipe is so easy to make, and our favorite way to use leftover sourdough bread. On constant rotation here!