Sourdough French Toast

Three slices of french toast stacked on a plate, topped with a pat of butter, and drizzled with maple syrup.

This Sourdough French Toast recipe is easy to make and is a great way to use leftover sourdough bread. Perfect for special occasions!

5 from 1 vote

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Course: Breakfast, Brunch

Cuisine: American, French

Prep Time: 8

Cook Time: 20

Total Time: 28

Servings: servings

Calories: 507kcal

Author: Dorothy Bigelow

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

Cook Mode

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

Store-bought or homemade sourdough bread? Either store-bought or home-baked bread can be used. Pre-sliced bread needs less soaking time, while homemade bread needs a little more soaking time. We prefer homemade, but store-bought is perfectly fine!

Using a whole sourdough boule: This recipe is for the center 8 slices that are the largest. If you want to use a full loaf of bread (from my Dutch oven sourdough bread recipe), increase the recipe to 4 eggs and 1 cup of milk.

Keeping warm for a crowd: If you’re making this for a large group or a special occasion, place the cooked slices on a baking sheet and keep them warm in a 200ºF (90ºC) oven until needed.

Storing leftovers: Cool the cooked slices and store them in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster, oven, air fryer, or hot skillet.

Freezing: Place cooked (and cooled) slices on a baking sheet and place in the freezer. Freeze until solid, then transfer the frozen slices to a freezer bag. Label and freeze for up to 3 months. Reheat directly from frozen in the toaster or oven.

Make ahead: We don’t recommend soaking the bread ahead of time, but you can prepare the custard mixture up to 24 hours in advance and store it in the fridge until you’re ready. For the best results, dip and cook the bread just before serving.

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