Sourdough French Toast
There’s something extra magical about French toast made with sourdough bread. That soft custardy center, the crisp golden edges, and a subtle tang from the bread—it’s cozy, it’s nostalgic, and it’s just the kind of breakfast that turns a regular weekend into something special.
This sourdough French toast is a favorite in our house. Thick slices of sourdough soak up a warmly spiced custard made with eggs, cream, cinnamon, and nutmeg, then cook up beautifully golden in a skillet. It’s easy enough for a slow Saturday morning, but feels elevated enough for a holiday brunch or breakfast-for-dinner treat.
And let’s be real—anything that pairs beautifully with maple syrup, a hot cup of coffee, and sticky little kid fingers is a win in my book.
Why you’ll love this recipe
- A cozy upgrade to a breakfast classic – The tangy flavor of sourdough adds just the right depth to balance the sweetness of syrup or jam.
- Perfect for using up leftover bread – Stale sourdough slices soak up the rich custard like a dream.
- Flexible and freezer-friendly – Make a double batch and freeze extras for an easy breakfast later in the week.
If you love this cozy sourdough French toast, you’ll definitely want to try a few more of our favorite breakfast recipes. From buttery sourdough cinnamon rolls and tangy overnight sourdough waffles to sourdough muffins and tender sourdough coffee cake, there’s a recipe here for every kind of morning. They’re all great ways to make the most of your starter—no fancy shaping or fermentation required.
How to make French toast with sourdough
This recipe is super simple—perfect for a weekend morning or breakfast-for-dinner kind of day. Here’s a quick overview (see the full recipe card below for exact measurements):
Step One: Make the custard
Whisk together eggs, milk, cream, vanilla, sugar, cinnamon, nutmeg, and a pinch of salt in a shallow bowl.
Step Two: Dip the bread
Soak thick slices of sourdough bread in the mixture for 10–15 seconds per side.
Step Three: Cook
Melt butter in a skillet and cook each slice for 3–4 minutes per side, until golden brown and cooked through.
Step Four: Serve
Keep warm in a 200ºF oven while you cook the rest, then serve with butter, maple syrup, or your favorite toppings.
Serving ideas
French toast is always a good idea—but sourdough French toast takes it up a notch. Try it with classic maple syrup and butter, or mix things up with:
- A swipe of peanut butter and fresh berries
- A dollop of creme fraiche or whipped cream and citrus zest
- A drizzle of honey and toasted pecans
- Sliced bananas and a dusting of cinnamon sugar
What kind of sourdough bread works best?
This recipe is super flexible. You can use:
- A rustic artisan-style sourdough
- Soft sourdough sandwich bread
- Whole wheat sourdough
- Or even something fun like chocolate sourdough or strawberry sourdough bread for a sweet twist
Day-old or slightly stale bread works best—it soaks up the custard without falling apart.
Storage + Reheating Tips
Leftovers? Lucky you!
- Fridge: Store in an airtight container or wrap in foil for up to 3 days.
- Freezer: Freeze slices between layers of parchment paper, then wrap tightly and store for up to 3 months.
- Reheat: Pop them in the toaster, microwave, or bake at 375ºF for 8–10 minutes.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough French Toast
Sourdough French toast is a cozy, easy breakfast made with thick sourdough slices soaked in a warmly spiced custard and cooked until golden. A perfect weekend treat!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 loaf sourdough bread
- 6 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 2 Tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 Tablespoons butter for cooking
- For serving: maple syrup and butter
Instructions
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Preheat a cast iron skillet over medium-low heat.
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Slice your sourdough bread into thick slices, about 3/4 inch thick.
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In a medium mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, salt, and nutmeg.
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Working with one bread slice at a time, place a slice into the egg mixture for at least 10 seconds. You want the bread to be coated well and really want that great custard to soak into the bread.
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Place a small pad of butter in the center of your skillet.
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Remove the bread slice from the egg mixture and allow it to drip drain for a few seconds before placing it in the skillet where the butter was.
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Cook for about 3-4 minutes, until the underneath side is nice and golden brown.
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Flip and cook on the other side for about 3-4 minutes, until golden brown.
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Place the cooked french toast slice onto a rimmed baking sheet, and place the sheet in the oven preheated at 200 F to stay warm while you finish up cooking.
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Repeat with remaining slices of bread.
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Serve with butter, maple syrup, and fresh fruit.
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Enjoy!
Notes
Leftovers can be stored in a covered container in the fridge for up to 3 days and reheated until warm.
