Easy Sourdough French Toast Recipe
Easy Sourdough French Toast Recipe is a simple, old-fashioned breakfast made with thick slices of sourdough bread soaked in a rich cinnamon-vanilla egg mixture, then cooked in butter until golden brown. The bread holds up beautifully, giving each slice a soft center and lightly crisp edges. Serve it warm with maple syrup, powdered sugar, or fresh berries for an easy breakfast that feels special but comes together quickly.
Print
Pin
Servings: 10 slices
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
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.