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3 slices of sourdough French toast on white plate with whipped cream, strawberries and blueberries

Sourdough French Toast

This French toast is the perfect way to use leftover sourdough, making it a great option for a weekend breakfast or brunch.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 350kcal
Author Ryan Beck


  • 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


  • 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.


  • 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.


Serving: 1g | Calories: 350kcal | Carbohydrates: 45g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 200mg | Sodium: 70mg | Potassium: 74mg | Fiber: 2g | Sugar: 4g