This Sourdough French Toast is made with sourdough bread, grilled in lots of butter, and is topped with fresh whipped cream. The sight tang from the sourdough bread compliments the sweetness of the cream and maple syrup. This combo is unbeatable!
Other French toast recipes typically use challah or brioche bread, but sourdough takes this breakfast classic to the next level.
If you want to use brioche, I recommend my Brioche French Toast Casserole with streusel.
Another go-to breakfast recipe of mine are these Homemade Pancakes.
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Why You'll Love This Recipe
- Day old bread - This french toast uses stale bread. This is a great way to use up bread that you are about to throw out.
- Sweet & tangy - The sourdough bread pairs perfectly with the sweetness of the egg mixture and maple syrup. The vanilla and cinnamon add tons of flavor.
- Lots of toppings - I like to pile it high with fresh berries and whipped cream. You can also add nuts, bananas, chocolate sauce, caramel, coconut, or whatever you have on hand.
- Great for brunch or weekend breakfasts - This Sourdough french toast recipe is a great dish to serve for special occasions like Mother’s Day or Christmas morning. It is also perfect for those slow Sunday mornings.
- Kid friendly - It is a great dish for all ages.
Ingredient Notes & Substitutions
- Half and Half: Swap for whole milk.
- Sourdough Bread: Bread that is a couple of days old works best. I use pre-sliced sourdough bread to make this recipe easier. You can also buy a whole loaf and slice the bread thicker (about 1 inch). You will need to double the egg mixture because the bread is twice as thick.
- Whipped Cream: Combine ½ cup heavy cream, 1 Tablespoon granulated sugar, and ¼ teaspoon vanilla extract. Whip until stiff peaks form.
Complete list of ingredients and amounts is located on the recipe card below.
How To Make Sourdough French Toast
Overview
- Combine half and half, eggs, vanilla, sugar, cinnamon, and salt.
- Dip the thick slices in the egg milk mixture.
- Cook in butter on a frying pan until golden brown.
- Serve with lots of syrup, whipped cream, and berries!
Step by Step
Step 1: In a shallow bowl or dish, whisk together the half and half, eggs, vanilla, sugar, cinnamon, and salt.
Step 2: Melt about 1 Tablespoon of butter in a large skillet over medium heat.
TIP - Be generous with the butter. This helps the exterior of the bread to caramelize.
Step 3: Dip one piece of bread into the egg mixture. Let it sit for 20-30 seconds. Flip and repeat.
Step 4: Place the bread onto the hot skillet. Repeat step 3 with another slice of bread and place it on the skillet as well.
TIP - Do not leave the bread in the egg mixture too long or it will absorb too much.
Step 5: Cook for 3-4 minutes on each side or until golden brown. Repeat with remaining pieces of bread, adding about 1 Tablespoon of butter for each batch.
TIP - Check on the soaked bread as it cooks. Gently flip a corner of the slice of bread up to see if it is browning too quickly or slowly. Adjust the heat as needed.
Toppings
The toppings are crucial. There are so many different options that will take your french toast to the next level. Try:
- Butter
- Maple Syrup or Brown Sugar Syrup
- Chocolate Chips
- Whipped Cream
- Fresh Fruit
- Nuts
- Apple Curd
Expert Tips
- Use lots of butter. If the pan ever looks dry while cooking, add another ½-1 Tablespoon of butter. This will help it brown and give it a delicious rich flavor.
- Use stale sourdough bread. Bread that is a few days old has dried out a bit and will absorb more of the egg mixture.
- The bread acts as a sponge. You do not want it to soak up too much or too little of the egg mixture. I find about 30 seconds or so per side is enough time to let it soak.
- Keep an eye on the toast. As it cooks, check on the side that is touching the skillet to see how quickly/slowly it is browning. Adjust the heat as needed.
- Don’t forget the toppings. Do not forget about the toppings. Maple syrup is a must. See more of my topping recommendations above.
Storage Suggestions
- Refrigerator: Store leftovers in an airtight container for 2-3 days in the fridge.
- Freezer: Place leftover cooled pieces not touching on a baking sheet. Freeze overnight. Transfer frozen pieces to an airtight container or freezer bag. Store in the freezer for 2-3 months.
- Reheating: Reheat in the oven at 400 degrees on a baking sheet for 2-4 minutes per side. Reheat on the stove over medium heat on a buttered skillet until warmed through. You can also reheat leftovers in the microwave in 15 second increments, but it will be soggy.
Recipe FAQs
Stale bread is better because it has dried out (lost moisture). This means it will absorb more of the egg mixture.
Yes. Depending on time, you can also leave it out in a bag unsealed overnight. You can also let the slices of bread dry out in the oven at 250 degrees for 15 minutes before soaking and cooking.
Any bread that you have on hand, like brioche, challah, white sandwich bread, french bread, or my favorite, sourdough.
An old slice of sourdough is perfect for making this recipe or croutons because it has lost some of its moisture.
More Breakfast Recipes
Homemade Sourdough French Toast
Ingredients:
- ⅔ cups half and half*
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons granulated sugar
- ¾ teaspoon cinnamon
- ⅛ teaspoon salt
- 2-3 Tablespoons butter
- 5 slices sourdough bread, ½ inch thick*
Optional for serving
- maple syrup
- whipped cream*
- berries
Instructions:
- In a shallow bowl or dish, whisk together the half and half, eggs, vanilla, sugar, cinnamon, and salt.
- Melt about 1 Tablespoon of butter in a large skillet over medium heat.
- Dip one piece of bread into the egg mixture. Let it sit for 20-30 seconds. Flip and repeat.
- Place the bread onto the hot skillet. Repeat step 3 with another slice of bread and place it on the skillet as well.
- Cook for 3-4 minutes on each side or until golden brown. Repeat with remaining pieces of bread, adding about 1 Tablespoon of butter for each batch.
- Serve with maple syrup, whipped cream, and fresh berries.
Notes:
- Half and Half: Swap for whole milk.
- Sourdough Bread: Bread that is a couple of days old works best. I use pre-sliced sourdough bread to make this recipe easier. You can also buy a whole loaf and slice the bread thicker (about 1 inch). You will need to double the egg mixture because the bread is twice as thick.
- Whipped Cream: Combine ½ cup heavy cream, 1 Tablespoon granulated sugar, and ¼ teaspoon vanilla extract. Whip until stiff peaks form.
- Use lots of butter. If the pan ever looks dry while cooking, add another ½-1 Tablespoon of butter. This will help it brown and give it a delicious rich flavor.
- Use stale sourdough bread. Bread that is a few days old has dried out a bit and will absorb more of the egg mixture.
- The bread acts as a sponge. You do not want it to soak up too much or too little of the egg mixture. I find about 30 seconds or so per side is enough time to let it soak.
- Keep an eye on the toast. As it cooks, check on the side that is touching the skillet to see how quickly/slowly it is browning. Adjust the heat as needed.
- Don’t forget the toppings. Do not forget about the toppings. Maple syrup is a must. See more of my topping recommendations above.
Yum!