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This sourdough French toast recipe is the perfect way to use leftover sourdough, making it a great option for a weekend breakfast or brunch.
When it comes to the weekend, I'm all about a good breakfast/brunch - from brioche cinnamon rolls to fried chicken and waffles to breakfast egg rolls.
But French toast is one of those meals that is surprisingly simple to make and oh so tasty. It is soft and custard-like on the inside and crispy on the outside.
And let's not forgot about the toppings - from maple syrup to fresh fruit to whipped cream. My mouth is just watering thinking about it.
The sourdough is the key thought. Yes you can take the time make your own sourdough starter and bread from scratch. But this recipe uses a few days old stale sourdough bread.
With this sourdough French toast, you get that slight tang and the lovely crust. It really is the perfect vehicle for making some homemade French toast.
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Ingredient Notes
- Sourdough bread - 2 to 3 day old stale bread is best but you can also bake in the oven for about 10 minutes to get it harder.
- Eggs - important as it creates that custard mouthfeel, but also binds to the bread.
- Cinnamon and nutmeg - the two spices are important in enhancing the flavor of the French toast recipe.
Ingredient Swaps
As with any recipe, you can switch up the ingredients. Some variations include:
- While it is called sourdough French toast for a reason, you can use another type of bread like brioche or challah.
- I always use whole milk, but skim or even dairy-free milk works too.
- I like the added flavor of light brown sugar, but granulated sugar is a good substitute.
Step-by-Step Photos
Whisk together the eggs, milk, sugar, cinnamon, nutmeg and vanilla extract in a baking dish. Dunk the bread in the egg mixture, soaking both sides for 2 minutes.
Add bread to a large skillet with butter over medium heat and cook for about 2 minutes, or until golden brown. Flip and cook for another 2 minutes.
FAQs
If you don't have time to let your bread sit out for a 2 to 3 days so it hardens a little you can speed up the process by slicing the bread and then throwing on a pan in a 350°F oven for about 10 minutes until it firms up.
I actually pretty much do this every single time as I buy the bread the day I want to make it.
Part of the reason for slicing the bread into 1 inch thickness is to prevent it from being soggy. If you slice the bread too thin, it soaks up too much of the custard and just becomes a soggy mess.
The other way to prevent it from becoming soggy is to fully cook the bread. It should be golden brown and slightly crispy on the outside.
I personally always have whole milk in the fridge so that's what I use. But you can also use heavy cream, skim milk or half-and-half.
If you want it dairy-free, almond milk, coconut milk or oat milk works.
Leftover French toast will last 1-2 days if kept in an airtight container in the fridge.
Yes. Individually wrap each slice of bread and place in an airtight container or bag in the freezer for up to 3 months.
I find it best to reheat French toast in the oven at 350°F for 10 minutes or until warmed through. You can also microwave in a pinch.
How to Serve
There are so many different options when it comes to what you can add to this sourdough French toast recipe. Some include:
- Maple syrup or honey
- Fruit - blueberries, strawberries, raspberries, bananas
- Whipped cream
- Nuts - pecans, walnuts, almonds
- Nutella or peanut butter
- Jam - can never go wrong with some homemade strawberry jam
Pro Tips/Recipe Notes
- Stale bread is key. You want it to be 2 to 3 days old.
- You want to slice the bread thick, about 1 inch.
- Let the bread soak for at least 2 minutes per side and press down so it soaks up the custard. Since it is thicker, you need it to soak longer.
- Place the cooked French toast on a baking sheet in an oven at 200°F while you are cooking the other slices so it stays warm.
Other Breakfast Recipes
If you’ve tried this sourdough French toast recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sourdough French Toast
Ingredients
- 8 slices of sourdough bread, cut into 1 inch thickness
- 4 large eggs
- ½ cup whole milk
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter
- maple syrup, whipped cream, nuts and berries for topping
Instructions
- In a medium bowl, whisk together the eggs, milk, sugar, cinnamon, nutmeg and vanilla extract. Transfer to a baking dish.
- Dunk each slice of bread in egg mixture, soaking both sides for about 2 minutes. Press the bread down so it soaks up as much as possible.
- While bread is soaking, heat butter in large skillet over medium heat. Add 2 slices of bread and cook until golden brown on the bottom. Flip and cook for another 2 minutes, or until golden brown. Repeat with remaining bread and serve immediately. Top with your favorite toppings.
Notes
- Stale bread is key. You want it to be 2 to 3 days old.
- You want to slice the bread thick, about 1 inch.
- Let the bread soak for at least 2 minutes per side and press down so it soaks up the custard. Since it is thicker, you need it to soak longer.
- Place the cooked French toast on a baking sheet in an oven at 200°F while you are cooking the other slices so it stays warm.
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