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Sourdough French Toast Recipe
Chef Ava

Sourdough French Toast

This Sourdough French Toast is a delicious twist on a breakfast favorite! The tangy flavor of sourdough pairs perfectly with a rich, custardy batter, creating a crispy, golden-brown toast that’s perfect with syrup, fresh fruit, or powdered sugar.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 Slices
Course: Toast
Cuisine: Toast
Ingredients Method Notes

Ingredients
  

  • 4 slices thick-cut sourdough bread slightly stale works best
  • 2 large eggs
  • ½ cup 120ml whole milk (or half-and-half for extra richness)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey optional for sweetness
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon butter for cooking
Toppings (Optional):
  • Maple syrup
  • Powdered sugar
  • Fresh berries
  • Whipped cream
  • Chopped nuts

Method
 

Prepare the Batter:
  1. In a shallow bowl, whisk together eggs, milk, vanilla extract, maple syrup (if using), cinnamon, and salt until fully combined.
Soak the Bread:
  1. Heat a non-stick skillet or griddle over medium heat and add butter.
  2. Dip each slice of sourdough bread into the batter, letting it soak for 10-15 seconds per side to absorb the mixture.
Cook the French Toast:
  1. Place the soaked bread on the hot skillet and cook for 2-3 minutes per side, until golden brown and slightly crispy.
  2. Repeat for all slices, adding more butter if needed.
Serve & Enjoy:
  1. Transfer to plates and top with maple syrup, powdered sugar, fresh berries, or whipped cream as desired. Serve warm!

Notes

  • Use Slightly Stale Sourdough for the Best Texture: Fresh sourdough can be too soft and absorb too much liquid, making the toast soggy. Day-old or slightly stale bread works best as it holds its structure while soaking up the custard.
  • Adjust Soaking Time Based on Bread Thickness
    • Thin slices: Soak for only 5-10 seconds per side to avoid becoming too soft.
    • Thick slices (¾-1 inch): Soak for 10-15 seconds per side to ensure full absorption without falling apart.
  • Cooking on Medium Heat is Key: Cooking too fast on high heat will burn the outside before the inside is cooked. Medium heat ensures even cooking and a golden-brown crust.
  • For Extra Richness, Use Half-and-Half or Heavy Cream: Whole milk works well, but substituting half-and-half or heavy cream makes the French toast extra rich and creamy.