Sourdough French Toast is such a delicious breakfast treat! It’s easy to make by dipping thick cut sourdough bread in the most delicious homemade cinnamon-flavored custard. This French toast will make any morning extra special. The perfect recipe for a weekend breakfast or a special occasion brunch!
This sourdough French toast is my family’s absolute favorite breakfast treat. It tastes more like dessert than breakfast! Thick slices of slightly tangy, crusty sourdough bread gets dipped in a cinnamon egg custard mixture, then it’s pan-fried until crisp and caramelized on the outside. The inside stays soft and fluffy and melts in your mouth. We love our French toast served with fresh berries, a drizzle of pure maple syrup and a pat of butter. Yum!
I love regular French toast, but it’s even better with sourdough bread! If you’ve never tried it this way, now is the time! Keep reading for all of the delicious details.
French toast made with sourdough bread requires just a handful of simple ingredients. And it’s easy to make it dairy free by using your favorite plant-based milk. Here’s the lineup:
- Sourdough bread – I recommend using a sourdough baguette that is 2 to 3 days old, sliced into thick strips. The stale bread helps to soak up all of the egg custard.
- Eggs – French toast is also known as “eggy bread” because the bread is dipped into an egg custard mixture and then fried.
- Milk – Whichever milk you prefer will work in this recipe! Whole milk is great or try full fat oat milk to keep this dairy free.
- Maple syrup – We’re adding just a tablespoon of maple syrup to perfectly sweeten each piece of French toast.
- Pure vanilla extract – Vanilla brings out the sweetness and adds warmth to this recipe.
- Cinnamon – This warming spice gets added into the egg mixture for flavor.
- Salt – To balance out the sweetness.
- Butter – Use butter to grease the pan or griddle for added richness.
How to make this recipe
This breakfast may look fancy and taste incredible, but it’s actually super easy to make!
Here’s a quick rundown of the process, but for full (printable) instructions, reference the recipe card at the bottom of the post.
- Prep. Heat the oven to to 275 degrees, slice your bread and transfer it to a baking dish.
- Make the custard. Whisk the eggs, milk, maple syrup, vanilla, cinnamon and salt together in a medium bowl. Pour the mixture over the bread slices and soak for 5 minutes per side.
- Cook. Heat the butter in a large (12-inch) non-stick skillet over medium-high heat. When the butter is melted, arrange half of the bread in the pan. Cook until golden on both sides, 2-3 minutes per side. Transfer the cooked toast to a baking sheet and place in the oven to keep warm while the next batch cooks.
- Enjoy! Serve warm, topped with some berries, butter and sifted confectioners’ sugar.
Tips for recipe success
- Stale bread. This French toast starts off with 2 to 3 day-old bread. I like to leave the bread out on the counter uncovered overnight. This helps the bread soak up more of the egg mixture. If you forget to leave it out, simply pop it in the toaster for a couple of seconds to crisp up.
- Make ahead. The egg mixture can be made a day before you plan to make this recipe. Store it covered in the refrigerator and stir before dipping bread.
- Bread. While we love this with sourdough bread, if you don’t happen to have any available, you can use any thick bread. Either brioche bread or Texas toast are also thick and sturdy that hold up well with the egg mixture.
Sometimes keeping it simple is best and we often just serve this with butter, maple syrup and fruit. Here are some other delicious ideas:
- Add a boost of protein with a dollop of Greek yogurt.
- Top with any favorite fruit – sliced banana, berries, sliced apples, pears or peaches.
- Add healthy fats with a sprinkle of chopped pecans or almonds. You can even pair it with peanut butter or almond butter.
- Make it truly decadent by adding whipped cream, maple syrup, a sprinkle of powdered sugar or even chocolate chips.
Leftover French toast stays fresh in the fridge for up to about 2-3 days or in the freezer for up to 2 months. If you’re planning to keep your French toast in the refrigerator, you can store it in an airtight container or ziplock bag. To store French toast in the freezer, wrap the slices individually in plastic wrap or separate the slices with parchment paper, then place all slices in a gallon size freezer bag.
How to reheat leftovers
The easiest way to reheat leftover sourdough French toast is in the oven or toaster oven. Reheat at 350 degrees for 10 minutes. If you’re starting with frozen French toast, you’ll want to add about 1-2 minutes more to the toasting time. You can also reheat in the microwave or in a skillet or on a griddle.
More breakfast & brunch ideas
- Carrot Cake Baked Oatmeal Cups
- Coconut Flour Pancakes
- Healthy Chocolate Banana Bread
- Spinach Frittata
- Sheet Pan Pancakes
Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!
Sourdough French Toast
- 1 sourdough baguette* 2-3 days old
- 3 large eggs
- ¾ cup (175 ml) whole milk or full-fat oat milk
- 1 tablespoon (15 ml) maple syrup plus more for serving
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons (28 g) butter
- Butter at room temperature
- Mixed fresh berries
- Confectioners’ sugar if desired
- Preheat the oven to 275 degrees. Slice the baguette into 1-inch thick slices. Put the slices in a baking dish large enough to hold them in one layer.
- Whisk the eggs, milk, maple syrup, vanilla, cinnamon and salt in a medium bowl. Pour the mixture over the bread slices and soak 5 minutes per side.
- Heat the butter in a large (12-inch) non-stick skillet over medium-high heat. When the butter is melted, arrange half of the bread in the pan. Cook until golden on both sides, 2-3 minutes per side.
- Transfer the cooked toast to a baking sheet and place in the oven to keep warm while the next batch cooks. Serve warm, topped with some berries, butter slices and sifted confectioners’ sugar.