I like how the sourdough adds both texture and flavor, making each slice a little more interesting than classic French toast. The custard soaks into the bread beautifully, giving me a creamy inside with a crisp golden exterior. I also enjoy how quick it is — I can have a cozy breakfast ready in under 30 minutes, perfect for weekends or even a special weekday treat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 slices of sourdough bread 2 large eggs 1 cup whole milk 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 tablespoon sugar (optional) Butter or oil for cooking Maple syrup, fresh fruit, or powdered sugar for serving
Directions
I gather all my ingredients to make the process smooth.
In a large bowl, I whisk the eggs until frothy, then add the milk and mix until smooth.
I stir in the vanilla extract, cinnamon, and sugar (if using).
I cut the sourdough into thick slices, about 1 inch each.
I dip each slice into the egg mixture, soaking about 30 seconds per side.
I heat butter or oil in a skillet or griddle over medium heat.
I cook the soaked bread slices for 3–4 minutes per side until golden brown.
I keep cooked slices warm in a 200°F (93°C) oven while finishing the batch.
I plate two slices per serving, topping with maple syrup, fruit, or powdered sugar.
Servings and Timing
This recipe makes 2 servings (about 4 slices total). Prep takes about 10 minutes, and cooking takes 15 minutes, for a total of 25 minutes.
Variations
I sometimes add nutmeg or cardamom to the custard for extra warmth. If I want it richer, I swap half the milk with cream. For a festive twist, I top it with spiced apples, caramelized bananas, or even a drizzle of chocolate. For a savory version, I skip the sugar and cinnamon and top with fried eggs, or avocado.
Storage/Reheating
I keep leftovers in the fridge for up to 2 days. To reheat, I warm slices in a skillet or oven for best texture, or microwave for a quick option. French toast also freezes well — I layer slices between parchment, freeze, and reheat directly in the oven or toaster.
FAQs
Can I make this ahead of time?
Yes, I can refrigerate or freeze cooked slices and reheat when needed.
What type of sourdough works best?
I like using a sturdy sourdough loaf with a chewy crust and thick slices.
Can I make it dairy-free?
Yes, I use almond milk, oat milk, or coconut milk and cook with oil instead of butter.
How do I keep French toast from being soggy?
I soak the bread just enough and cook over medium heat so the custard sets without burning.
Can I make this recipe without sugar?
Yes, the bread still soaks up flavor from the vanilla and cinnamon.
Can I bake French toast instead of frying?
Yes, I arrange slices on a baking sheet and bake at 375°F until golden, flipping halfway.
Can I double this recipe?
Yes, I simply double the ingredients and cook in batches.
What toppings go well besides syrup?
I like whipped cream, yogurt, nut butter, spiced fruit, or even a dusting of cocoa powder.
Can I use stale sourdough?
Yes, in fact, slightly stale bread soaks up the custard better.
Can I use other types of bread?
Yes, but sourdough gives a unique tang that makes this version special.
Conclusion
This sourdough French toast is one of my favorite ways to enjoy a comforting breakfast. I love how the custardy center, golden crust, and tangy sourdough come together for a dish that feels both classic and unique. Whether I top it with syrup, fruit, or something creative, it always makes for a satisfying and cozy meal.
Sourdough French Toast is a custardy, tangy twist on the classic breakfast favorite. The hearty texture and slight tartness of sourdough bread balance perfectly with a sweet, spiced custard, creating a golden, flavorful dish that’s quick and cozy to make.
Ingredients
4 slices sourdough bread (about 1-inch thick)
2 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 tablespoon sugar (optional)
Butter or oil, for cooking
Maple syrup, fresh fruit, or powdered sugar (for serving)
Instructions
Whisk eggs in a large bowl until frothy, then add milk and mix until smooth.
Stir in vanilla extract, cinnamon, and sugar (if using).
Cut sourdough into thick slices.
Dip each slice into the custard mixture, soaking about 30 seconds per side.
Heat butter or oil in a skillet or griddle over medium heat.
Cook slices for 3–4 minutes per side until golden brown.
Keep cooked slices warm in a 200°F (93°C) oven while finishing the batch.
Serve with maple syrup, fresh fruit, or powdered sugar.
Notes
Add nutmeg or cardamom for extra spice.
Swap half the milk for cream for a richer custard.
Try savory toppings like bacon, avocado, or fried eggs by omitting cinnamon and sugar.
French toast can be baked at 375°F until golden, flipping halfway.
Slightly stale sourdough works best since it absorbs custard well.
