Sourdough French Toast
Crispy, golden edges and a soft, custard-like center make this sourdough French toast an irresistible brunch staple. Thick slices of tangy sourdough soak up a vanilla-scented egg mixture, then cook on a buttered griddle until caramelized and perfect.
For 4 servings
- prep
Slice the bread and make the custard.
1.Slice sourdough bread into 8 thick slices (about 1 inch each).2.In a large mixing bowl, whisk together eggs, milk, vanilla extract, cinnamon powder, and salt.TIPDay-old bread works best — it's drier and soaks up the custard without turning mushy. - prep
Soak the bread slices.
1.Dip each slice of bread into the egg mixture, letting it soak for about 20 seconds per side.2.Lift each slice and let the excess custard drip off before placing it on a plate.TIPDon't oversoak — the bread should be saturated but not falling apart. - fry · ~15 min
Cook the French toast.
1.Melt 1 tbsp butter in a large skillet over medium heat.2.Place 4 soaked bread slices in the skillet and cook until golden brown (3-4 minutes per side).3.Repeat with remaining butter and bread slices.TIPKeep heat at medium. Too high burns the outside before the custard cooks through. - serve
Serve warm with maple syrup.
Stack two slices per plate, drizzle with maple syrup, and serve immediately.
TIPKeep cooked slices warm in a 200°F oven while finishing the rest.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old sourdough bread — it's drier and absorbs the custard without turning mushy.
- 2Whisk the custard thoroughly to ensure the eggs and milk are fully combined for a smooth soak.
- 3Let each slice soak for about 20 seconds per side — oversoaking can cause the bread to fall apart.
- 4Cook over medium heat to achieve golden-brown edges without burning the exterior.
- 5Keep cooked slices warm on a baking sheet in a 200°F oven while finishing the remaining batches.
- 6For extra crispiness, let the soaked bread rest on a wire rack for a minute before cooking.
Adapt it for your goals.
Vegan
Replace eggs with 1 mashed banana or 1/4 cup chickpea flour mixed with 1/4 cup plant milk; use plant-based butter and maple syrup.
High ProteinHigh-Protein
Use 6 egg whites instead of 4 whole eggs and substitute milk with unsweetened almond milk for a leaner, protein-packed version.
SavorySavory
Omit vanilla and cinnamon; add 1/2 tsp black pepper, 1/4 cup grated Parmesan, and a pinch of cayenne to the custard, then serve with sautéed mushrooms.
Gluten FreeGluten-Free
Use gluten-free sourdough bread (or a sturdy gluten-free loaf) and ensure all other ingredients are certified gluten-free.
Why this is on our healthy list.
Good Source of Protein
Each serving provides protein from eggs and milk, which supports muscle repair and satiety.
Contains Calcium
Milk contributes calcium for strong bones and teeth.
Low in Added Sugar
The recipe relies on just a pinch of cinnamon and optional maple syrup, making it easy to control sweetness.
Fermented Grain Benefits
Sourdough bread is fermented, which may improve digestibility and nutrient absorption compared to regular bread.
Frequently asked questions
Yes, but fresh bread is softer and may turn mushy. Lightly toast the slices in a 300°F oven for 3-4 minutes first to dry them out.
