Sourdough French toast is one of my favorite ways to turn a simple loaf of homemade bread into a warm, comforting breakfast. Thick slices of sourdough sandwich bread soak in a rich mixture of eggs, whole milk, vanilla, brown sugar, and cinnamon, then cook in a buttered skillet until golden on the outside and soft in the middle. It is an easy breakfast that feels a little special without taking much effort.
Table of Contents
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
If you want to make sourdough French toast, the best bread to use is a soft but sturdy sandwich loaf cut into thick slices. The bread should be able to soak up the egg mixture without falling apart, which is why sourdough bread works so well. Cooked in butter over medium heat, it turns golden brown on the outside while staying tender inside, making it one of the easiest and most delicious ways to use homemade bread for breakfast.
When I make this recipe, I usually reach for a soft loaf like my Perfect Sourdough Sandwich Bread Recipe, which is what I used here. I cut it into ¾ inch slices and got 11 slices from 1 loaf. If you are pressed for time, my Sourdough Discard Sandwich Bread (Soft, Sliceable, and Easy) is a great alternative. Sourdough Oatmeal Bread (Soft Honey Oat Sandwich Loaf) is another good choice if you want a loaf with a little extra softness, and Fresh Milled Whole Grain Spelt Bread works well too for a heartier version with more whole grain flavor.
Quick Look at This Recipe
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 10 to 12 slices
Texture: Soft in the center with golden, lightly crisp edges
Best served: Warm with butter and maple syrup
Why I Make This Sourdough French Toast
I make this sourdough French toast because it is simple, reliable, and always feels like a comforting way to start the day. It uses basic ingredients I usually already have in my kitchen, and it turns an everyday loaf of bread into a breakfast that feels old-fashioned in the best way.
It is also a practical recipe to keep in mind when I have extra bread on the counter. Day-old sourdough works especially well here because it soaks up the custard mixture without getting too soft. Whether I use my regular sandwich loaf or a loaf of sourdough discard bread, this recipe is one I come back to again and again.
Equipment
- large shallow bowl or baking dish
- whisk
- large skillet or griddle
- spatula
- measuring cups and spoons
- baking sheet, if keeping batches warm
Ingredients
- 1 loaf sourdough sandwich bread, cut into 10 to 12 thick slices
- 5 large eggs
- 1 ¼ cups whole milk
- 1 ½ tablespoons brown sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- butter for the skillet
How to Make Sourdough French Toast
Cut the sourdough bread into 10 to 12 thick slices. I like to keep them about ¾ inch to 1 inch thick.
In a shallow bowl or baking dish, whisk together the eggs, whole milk, brown sugar, vanilla extract, cinnamon, and salt until smooth.
Heat a large skillet or griddle over medium heat and add a little butter.
Dip each slice of bread into the egg mixture, turning to coat both sides. Let the bread soak briefly, but not so long that it becomes too soft.
Place the slices in the hot skillet and cook for 2 to 4 minutes per side, or until golden brown and cooked through. Repeat with the remaining bread, adding more butter to the skillet as needed.
Serve warm with maple syrup, butter, fresh fruit, or your favorite toppings.
The Best Bread for Sourdough French Toast
The best sourdough French toast starts with a soft, sturdy loaf. I love using my go-to sandwich bread, whether it’s a classic soft sourdough loaf or a discard-based bread, because it soaks up the custard without falling apart. If I want a touch more whole-grain flavor, a spelt loaf works beautifully too.
Why Sourdough Bread Works So Well
Sourdough bread makes excellent French toast because it has more structure than many soft store-bought loaves. That extra strength helps the slices hold their shape after being dipped in the egg mixture, which means you get a tender center without ending up with soggy bread.
I also think sourdough brings better flavor to the finished dish. Even a simple sandwich loaf has a little more depth, which pairs beautifully with cinnamon, vanilla, butter, and maple syrup. It is a small detail, but it makes this breakfast feel extra homemade.
Tips for the Best Sourdough French Toast
- Use slightly day-old bread if you have it. It absorbs the mixture well without becoming too soft.
- Cut the bread into thick slices so it holds its shape better in the skillet.
- Do not let the slices soak too long, especially if your loaf is very soft.
- Keep the heat at medium so the outside browns nicely without overcooking.
- Add a little fresh butter between batches for the best flavor.
- If you are making a larger batch, place cooked slices on a baking sheet in a warm oven until ready to serve.
Serving Suggestions
I usually serve this sourdough French toast with butter and warm maple syrup, but it is also lovely with fresh berries, powdered sugar, or a spoonful of whipped cream. For a really special treat try my homemade strawberry whipped cream. For a more filling breakfast, I like to add bacon, sausage, or scrambled eggs on the side.
This is the kind of breakfast that works just as well for a quiet weekday morning as it does for a slower family breakfast on the weekend. It is simple, familiar, and always welcome at the table.
How to Store and Reheat Leftovers
If you have leftover French toast, let the slices cool completely before storing them in an airtight container in the refrigerator. They will keep well for up to 3 days.
To reheat, warm the slices in a skillet, toaster oven, or regular oven until heated through. An air fryer also works well if you want to bring back a little crispness around the edges.
Frequently Asked Questions About Sourdough French Toast
Is sourdough good for French toast?
Yes, sourdough bread is excellent for French toast because it is sturdy enough to soak up the egg mixture without falling apart. It gives you a soft center and a beautifully golden outside.
What kind of sourdough bread is best for French toast?
A soft sandwich loaf is my favorite choice. Perfect Sourdough Sandwich Bread Recipe, Sourdough Discard Sandwich Bread (Soft, Sliceable, and Easy), and Sourdough Oatmeal Bread (Soft Honey Oat Sandwich Loaf) all work well. Fresh Milled Whole Grain Spelt Bread is also a good option if you want a heartier loaf.
How thick should I slice the bread for French toast?
I usually cut the bread about ¾ inch to 1 inch thick. Thick slices hold up better during soaking and give the best texture after cooking.
Can I make sourdough French toast ahead of time?
Yes, you can make it ahead and store it in the refrigerator or freezer. Reheat it in a skillet, oven, toaster oven, or air fryer before serving.
Why is my French toast soggy in the middle?
French toast usually turns soggy when the bread is too thin, the slices soak too long, or the heat is too high and the outside cooks before the center is set. Using thick slices and cooking over medium heat helps prevent that.
Can I use a different milk instead of whole milk?
Yes, you can use another milk if needed, but whole milk gives the richest flavor and texture.
Can You Freeze Sourdough French Toast?
Yes, sourdough French toast freezes very well. Once the slices have cooled, place them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container.
When you are ready to use them, reheat the slices straight from the freezer in the oven, toaster oven, or air fryer. It is an easy way to have breakfast ready for busy mornings.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Easy Sourdough French Toast Recipe
Equipment
- large shallow bowl or baking dish
- Whisk
- large skillet or griddle
- spatula
- Measuring cups and spoons
- Baking sheet if keeping batches warm
Ingredients
- 1 loaf sourdough sandwich bread cut into 10 to 12 thick slices
- 5 large eggs
- 1 ¼ cups whole milk
- 1 ½ tablespoons brown sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- butter for the skillet
Instructions
- Cut the sourdough bread into 10 to 12 thick slices. I like to keep them about ¾ inch to 1 inch thick.
- In a shallow bowl or baking dish, whisk together the eggs, whole milk, brown sugar, vanilla extract, cinnamon, and salt until smooth.
- Heat a large skillet or griddle over medium heat and add a little butter.
- Dip each slice of bread into the egg mixture, turning to coat both sides. Let the bread soak briefly, but not so long that it becomes too soft.
- Place the slices in the hot skillet and cook for 2 to 4 minutes per side, or until golden brown and cooked through. Repeat with the remaining bread, adding more butter to the skillet as needed.
- Serve warm with maple syrup, butter, fresh fruit, or your favorite toppings.
Notes
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
Leave a Reply