Sourdough French Toast Recipe
Sourdough's sturdy, slightly chewy crumb and tangy flavor hold up to a rich egg custard soak without turning to mush, and its thick, uneven crust crisps up in butter to give a real textural contrast against the soft interior.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
Ingredients
- 8 slices day-old sourdough bread, sliced 3/4 to 1 inch thick
- 4 eggs large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 3 tablespoons unsalted butter, for the pan
- 1/4 cup maple syrup, for serving
Nutrition per serving
- Calories
- 850
- Protein
- 15g
- Carbs
- 151g
- Fat
- 22g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a wide, shallow dish, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until fully combined and no streaks of egg remain.
- 2Lay the sourdough slices in the custard in a single layer, letting them sit for 30 to 45 seconds per side, pressing gently so the liquid soaks into the crumb rather than pooling on top.
- 3Heat 1 tablespoon of butter in a large nonstick or cast-iron skillet over medium-low heat until melted and just starting to foam.
- 4Working in batches, add the soaked slices to the skillet without crowding the pan, leaving space around each one.
- 5Cook for 3 to 4 minutes per side, until deep golden brown and a bit puffed, adding another tablespoon of butter to the pan between batches as needed.
- 6Transfer cooked slices to a wire rack or a baking sheet in a 200°F (95°C) oven to keep warm while finishing the remaining batches.
- 7Serve immediately with maple syrup and any toppings you like.
Tips & variations
- Slightly stale, day-old bread absorbs custard better than fresh bread, since fresh loaves are often too moist and fall apart during the soak.
- For extra-crisp edges, add a light dusting of granulated sugar to the pan alongside the butter just before adding the bread.
- Swap half the milk for orange juice for a brighter, slightly tangy version that pairs well with berries.
- A pinch of nutmeg or a splash of bourbon in the custard adds depth without overpowering the bread's natural tang.
Storage & reheating
Store leftover cooked slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or toaster oven for 5 to 8 minutes until warmed through and re-crisped; microwaving works but leaves the crust soft. Cooked slices also freeze well for up to 2 months, laid flat until frozen solid, then bagged.
Tips from the Tulo kitchen
- Cutting the loaf into thicker slices than you'd normally use for sandwiches keeps the center custardy instead of turning the whole piece into mush.
- If the crust on the sourdough is very hard, trim it down slightly so the custard can penetrate evenly.
FAQ
Do I need stale bread for sourdough french toast?
Day-old or slightly dried-out sourdough works best because it soaks up the custard without disintegrating; very fresh, soft loaves tend to fall apart in the egg mixture.
Why is my french toast soggy in the middle?
This usually means the slices were cut too thin for the amount of custard, or the pan heat was too high, browning the outside before the center had time to cook through. Use thick slices and keep the heat at medium-low.
Can I make the custard ahead of time?
Yes, the egg and milk mixture can be whisked and refrigerated up to 24 hours in advance; whisk it again briefly before soaking the bread since the ingredients settle.
What's the best way to keep multiple batches warm?
A wire rack set on a baking sheet in a 200°F (95°C) oven keeps cooked slices warm and crisp without steaming them soft, which is what happens if they're stacked on a plate.
