Sourdough French Toast Recipe
Let me tell you how I became obsessed with perfecting sourdough French toast. It all started one sleepy Sunday morning when I found myself staring at a half-eaten loaf of sourdough that had seen better days. That crusty, slightly stale bread looked sad sitting on my counter, but little did I know it was about to become the star of the most incredible breakfast I’d ever made.
After that first magical batch, I became a woman on a mission. I’ve probably made sourdough French toast over a hundred times since then – for lazy weekend brunches, holiday mornings, even quick Tuesday breakfasts when I needed something special. Through all those batches (some glorious successes, a few hilarious failures), I’ve perfected every detail.
Why Sourdough Makes Unbeatable French Toast
The Magic of Stale Bread
Here’s something most people don’t realize – your slightly stale sourdough isn’t past its prime, it’s actually entering its French toast golden age! That 3-5 day old loaf has:
The perfect dryness to soak up custard without falling apart
More concentrated flavor as the natural tang intensifies
Better texture that holds up during cooking
(Fun story: I once tried making French toast with fresh-from-the-oven sourdough in a pinch. Big mistake! The bread turned to absolute mush. Now I always let my sourdough sit at least a day, or give it a quick toast if I’m impatient.)
How Sourdough Stacks Up Against Other Breads
In my quest for perfect French toast, I’ve tried every bread imaginable:
Brioche: Too soft – turns into sweet bread pudding
Challah: Good, but lacks that signature sourdough tang
Regular sandwich bread: Complete disaster – sogs immediately
Sourdough’s sturdy structure and complex flavor make it the undisputed champion in my book.
My Foolproof Custard Formula (After Countless Experiments)
The Goldilocks Principle
After many batches (and a few disappointments), I’ve nailed the perfect custard ratio:
½ cup + 1 tbsp half-and-half: The richness is worth it
1 large egg: Just enough for structure without egginess
1¼ tsp real vanilla extract: Splurge on the good stuff
¼ tsp cinnamon: Warm but not overpowering
⅛ tsp fine sea salt: The secret weapon most people forget
*(True confession: I once made a batch without salt and couldn’t figure out why it tasted so flat. Now I measure the salt first so I never forget it again!)_
The Science of Soaking
Through meticulous testing (yes, I used a stopwatch), I discovered:
¾-inch slices: 2 minutes per side is perfect
Whole wheat sourdough: Needs 2.5 minutes per side
Thin store-bought slices: Just 1 minute per side
*(Pro tip: Use a shallow baking dish or pie plate for even soaking. I ruined a batch using a bowl that was too deep – the bread didn’t soak evenly.)_
Step-by-Step to French Toast Perfection
1. Preparing Your Bread
Slice thickness matters: Aim for ¾-inch (about the width of two stacked quarters)
Stale is best: If fresh, toast lightly at 300°F for 5 minutes first
Crust on or off?: I leave it on for rustic charm
2. Making the Custard
Whisk the egg until completely smooth (no streaks!)
Slowly drizzle in the dairy while whisking
Gently stir in vanilla, cinnamon, and salt
*(Visual test: Dip a spoon in – the custard should coat it evenly but still drip off slowly.)_
3. The Perfect Soak
Work in batches (2 slices at a time max)
Press down gently to ensure even absorption
Set a timer – consistency is key!
4. Cooking Like a Pro
Medium heat is crucial: About 350°F if you have an infrared thermometer
Butter properly: Wait until it foams but doesn’t brown
First side: 4 minutes undisturbed
Second side: 3-4 minutes
Optional finish: 30 seconds at medium-high for extra crispness
*(Lesson learned the hard way: My early attempts involved too much flipping. Now I just let it cook undisturbed until perfectly golden.)_
Next-Level Serving Ideas
Sweet Sensations
Brown Butter Maple: Browned butter + grade A maple syrup
Berry Bliss: Mixed berries macerated with lemon and honey
Tropical Twist: Coconut flakes + mango slices + lime zest
Savory Options
Cheese Please: Gruyère + crispy prosciutto
Green Goodness: Avocado + microgreens + chili oil
Mediterranean: Feta + olives + sun-dried tomatoes
*(Personal favorite: I love doing a “breakfast charcuterie” with both sweet and savory options when we have guests.)_
Troubleshooting Common Issues
Why Is My French Toast Soggy?
Heat was too high (outside cooked before inside set)
Didn’t soak long enough
Slices were too thin
Why Does It Taste Bland?
Forgot the salt (I’ve done this!)
Used imitation vanilla
Didn’t let it rest before serving
Why Is It Burning?
Pan was too hot
Used butter with low smoke point
Didn’t swirl the pan enough
More Ways to Use Your Sourdough
Breakfast Favorites
Sourdough pancakes (uses discard starter)
Breakfast strata (overnight French toast casserole)
Savory Options
Croutons for salads
Breadcrumbs for coating
Sweet Treats
Bread pudding with caramel sauce
Summer fruit panzanella
Storing and Reheating Like a Pro
Make-Ahead Tips
Refrigerator: 3 days in airtight container
Freezer: 3 months with parchment between slices
Reheating Methods
Oven: 350°F for 8-10 minutes (best results)
Air Fryer: 320°F for 4-5 minutes (surprisingly good)
Toaster: Works in a pinch (watch carefully)
*(Weekend hack: I often make a double batch to freeze – future me is always grateful on busy mornings!)_
Homemade Sourdough French Toast
Ingredients
- ½ cup + 1 tablespoon half-and-half or whole milk
- 1 large egg
- 1¼ teaspoons vanilla extract
- ⅛ teaspoon fine salt
- ¼ teaspoon cinnamon
- 4 slices stale sourdough bread cut into ¾-inch thick slices
- 3 tablespoons butter divided
Instructions
- Whisk the custard: In a bowl, whisk together half-and-half, egg, vanilla, salt, and cinnamon until smooth.
- Soak the bread: Pour the mixture into a shallow dish. Add 2 bread slices, pressing down gently. Soak for 2 minutes per side.
- Cook the toast: Heat a skillet over medium heat. Melt 1½ tbsp butter, then add the soaked bread. Cook for 4 minutes per side until golden.
- Repeat: Repeat with remaining slices, adding more butter as needed.
- Serve warm with maple syrup, fresh berries, or your favorite toppings.
Notes
- Stale bread works best – Fresh sourdough can be toasted lightly first.
- Don’t skip the salt – It enhances all the flavors.
- For crispier toast, increase heat slightly at the end of cooking.
- Make ahead? Freeze cooked slices and reheat in a toaster or oven.
This sourdough French toast recipe has become more than just a way to use up stale bread – it’s:
A Sunday morning ritual with my family
My go-to impressive brunch dish
A delicious way to reduce food waste
The beauty is in its simplicity – just a few quality ingredients transformed through patience and care. I’d love to hear about your French toast adventures in the comments
