Crispy, Custardy Sourdough French Toast

Sourdough French toast turns leftover bread into a breakfast that feels special, with a crackly golden crust and a soft, almost custardy center.

It takes about 15 minutes from start to finish, so it’s doable even on a busy morning. The tangy notes of sourdough balance the sweet egg batter, and the thick slices soak up just enough without falling apart.

What Makes This Sourdough French Toast So Good

The sourdough’s tang cuts through the richness of the egg and butter, so each bite tastes balanced rather than heavy.

The bread should be a day old. Fresh bread will turn mushy, but stale slices absorb the custard while keeping their structure. A quick soak and a hot skillet give you a shatteringly crisp outside while the inside stays tender.

Ingredients

• 4 thick slices day-old sourdough bread: use 1-inch thick slices from a boule or country loaf. Stale bread holds its shape.
• 2 large eggs
• 1/2 cup whole milk: 2% works too, but whole gives a richer custard.
• 1 tbsp granulated sugar: helps the crust caramelize.
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of kosher salt
• 1 tbsp unsalted butter, plus more for serving: for cooking the toast.
• Pure maple syrup, for serving
• Optional: fresh berries or a dusting of powdered sugar

Variations / Substitutions

• Dairy-free: use oat or almond milk and a neutral oil or vegan butter for the skillet.
• Lighter version: swap whole milk for 2% and cut the sugar to 2 tsp.
• Spice swap: replace cinnamon with a pinch of cardamom or freshly grated nutmeg.
• No sourdough: challah or brioche make a softer version; reduce the soak time by 5 seconds per side.
• Topping twist: a spoonful of warm fruit compote or a dollop of Greek yogurt with honey.

If you have extra bread, our Sourdough Bread Pudding uses the same custard base.

How to Make Sourdough French Toast

Step 1: Whisk the Custard

In a shallow dish or pie plate, whisk the 2 eggs, 1/2 cup milk, 1 tbsp sugar, 1 tsp vanilla, 1/2 tsp cinnamon, and a pinch of salt until the mixture is uniform and no streaks of egg white remain.

The custard should look smooth and pale tan. A shallow dish makes dipping the bread easier later.

Step 2: Soak and Cook the Bread

Heat a large skillet or griddle over medium heat and melt 1 tbsp of the butter. Dip one slice of bread into the custard for about 20 seconds per side, letting it absorb without turning soggy, then place it directly in the hot skillet. Repeat with a second slice, and cook for 3 to 4 minutes per side, until deep golden brown. If you need more butter for the second batch, add a small pat.

The bread will puff slightly and release a warm cinnamon scent. If the butter browns too fast, lower the heat a notch. You want a steady, gentle sizzle, not a furious one.

Step 3: Top and Serve

Stack the cooked French toast on plates and add a small pat of butter on top while it’s still hot. Drizzle generously with maple syrup and, if you like, scatter fresh berries or a light dusting of powdered sugar for that classic diner look.

A Few Tips for the Best Sourdough French Toast

• Don’t soak the bread longer than 30 seconds per side or it’ll fall apart in the skillet.
• A well-seasoned cast-iron or a nonstick pan gives the most even, golden crust.
• Keep cooked slices warm in a 200°F oven on a rack while you finish the rest.
• For an extra-crisp crust, sprinkle a tiny pinch of granulated sugar onto the soaked bread just before it hits the pan.

Cooking times shift a little depending on how thick your slices are.

Storing and Reheating Leftovers

• Refrigerate: cooled French toast in an airtight container for up to 3 days.
• Reheating: pop it in a toaster or toast in a dry skillet over medium-low heat until warm and crisp again, about 5 minutes. Skip the microwave, which makes it soggy.

What to Serve With Sourdough French Toast

Crispy bacon or sausage links bring a salty, savory contrast that cuts the sweetness. A quick fruit salad with citrus keeps things bright. For a lighter brunch, a spoonful of thick Greek yogurt and a drizzle of honey works beautifully.

Frequently Asked Questions

Can I use fresh sourdough instead of day-old?

Yes, but dry the slices in a 300°F oven for 5 to 7 minutes before dipping so they don’t turn mushy.

Can I make this dairy-free?

Yes. Use oat or almond milk and cook with a neutral oil or plant-based butter. The custard will still set and brown.

Can I prep the custard the night before?

Yes. Whisk it together, cover, and refrigerate. Give it a quick whisk before dipping the next morning.

Why is my French toast soggy?

The bread was likely too fresh or soaked too long. Stick with day-old bread and don’t exceed the soak times listed.

Can I freeze cooked French toast?

Yes. Cool completely, freeze slices in a single layer on a baking sheet, then transfer to a bag. Reheat straight from frozen in the toaster.

Sourdough French Toast Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 4 thick slices day-old sourdough bread
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of kosher salt
• 1 tbsp unsalted butter, plus more for serving
• Pure maple syrup, for serving

Method

 

1. In a shallow dish, whisk the eggs, milk, sugar, vanilla, cinnamon, and salt until smooth.
2. Heat butter in a skillet over medium heat. Dip one slice of bread into the custard for about 20 seconds per side, then cook 3 to 4 minutes per side until deep golden. Repeat with remaining slices, adding more butter as needed.
3. Serve hot with a pat of butter and a generous drizzle of maple syrup. Add berries or powdered sugar if you like.

Notes

Day-old sourdough is ideal; fresh bread can be dried in a 300°F oven for 5 to 7 minutes first. If your skillet runs hot, lower the heat to avoid burning the butter before the bread cooks through.