Sourdough French toast is the classic breakfast, kicked up a notch with tangy and chewy sourdough bread, and takes only minutes to prepare!
With a chewy, tender middle, and golden brown crust, sourdough French toast is a treat you can enjoy any time of day. It’s super simple to make, and only calls for a handful of ingredients, most of which you probably have in your kitchen right now.
We use day-old sourdough bread for this recipe — it’s easier to slice, and is better suited to soaking up rich egg custard than a fresh, moist loaf. This recipe is also customizable. Think of the custard as a blank canvas for any flavours you like such as orange zest, shredded coconut, or maybe different spices or extracts. And of course don’t forget the toppings! Syrups, jams, fruit curds, and candied nuts are all great options. Let your imagination run wild!
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Place the egg, heavy cream, cinnamon, vanilla, and salt in a large shallow bowl, or somewhat deep-sided plate.
Mix everything together with a whisk or fork until well combined.
Lay the three slices of sourdough bread on top of the egg mixture.
Let the pieces of bread sit for a minute or two to soak up the custard.
You can use your hands to move the bread around and soak up the egg.
Flip the bread over and repeat. Keep moving the bread around the plate, flipping it back and forth between both sides, until most of the custard is soaked up. Set the plate aside for another few minutes to absorb the last of the egg mixture.
Preheat a skillet large enough to hold the three slices over medium heat. When the pan is hot add the butter to it. If the butter spatters instantly and begins to brown, reduce the heat a bit. Use tongs, or your fingers (very carefully!) to arrange the bread inside the bottom of the hot pan.
Let the sourdough French toast cook for 1 to 2 minutes, or until golden (move the pieces of bread around occasionally while cooking to ensure they soak up all of that delicious butter in the pan). Flip each piece over and repeat, cooking the other side of the bread until golden.
Remove the sourdough French toast from the pan, and serve immediately. If you’re making more than one serving, you can keep the cooked French toast warm in a baking dish in the oven on low heat. Serve with maple syrup, fresh berries, whipped cream, and a sprinkle of powdered sugar (or any other toppings you like).
Tips & Notes
If you need more than one serving of French toast, simply preheat your oven to the lowest temperature before you begin. Fry the French toast, then keep it warm in the oven, in a baking dish, while you cook the rest.
Sourdough French toast is terrific made with plain white sourdough bread like this basic pan loaf. It’s also great with this cinnamon raisin sourdough bread or sprouted grain sourdough bread.
Feel free to add any flavour additions to the custard you like. Orange zest, liqueurs, or different spices and extracts are all nice.
To freeze, cook as many servings as you like. Let them cool then freeze them in a single layer on a baking sheet. once frozen, store the slices in a zip top bag or freezer-safe airtight container. To reheat, cook from frozen in a toaster, toaster oven, regular oven, or air fryer until heated through.
Substitutions
With a full egg and tablespoon of heavy cream per serving this is a decadent, rich dish. It can be made with regular milk or dairy-free milk, however, will not have the same silky richness heavy cream offers. You can also use dairy-free butter for frying to make the French toast dairy-free.
Substitute the cinnamon for any other spices you like.
Vanilla can also be substituted for any other extracts or flavourings you like.
More Great Brunch Recipes
Roasted Pumpkin Quiche With Feta & Sage
Crème Brûlée London Fog (warm drink)
Lemon Pancakes With Cardamom & Chocolate
Date & Orange Scones With Dark Chocolate
Recipe
Sourdough French Toast
Description
Equipment
- Large shallow bowl
- Whisk
- Spatula
- Tongs
- Measuring spoons
Ingredients
- 1 egg
- 1 tablespoon 35% heavy cream
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla
- 1 pinch salt
- 3 slices day-old sourdough bread, cut ½ to ¾-inch (1-¼ to 2-cm) thick
- Butter for frying, about 1 tablespoon per serving
Instructions
- Place the egg, heavy cream, cinnamon, vanilla, and salt in a large shallow bowl, or somewhat deep-sided plate. Mix everything together with a whisk or fork until well combined.
- Lay the three slices of sourdough bread on top of the egg mixture. Let the pieces of bread sit for a minute or two to soak up the custard. You can use your hands to move the bread around and soak up the egg.
- Flip the bread over and repeat. Keep moving the bread around the plate, flipping it back and forth between both sides, until most of the custard is soaked up.
- Set the plate aside while your pan preheats to absorb the last of the custard.
- Preheat a skillet, large enough to hold the three slices, over medium heat.
- When the pan is hot add the butter to it. If the butter spatters instantly and begins to brown, reduce the heat a bit.
- Use tongs to arrange the bread inside the bottom of the hot pan.
- Let the sourdough French toast cook for 1 to 2 minutes, or until golden (move the pieces of bread around occasionally while cooking to ensure they soak up all of that delicious butter in the pan).
- Flip each piece over and repeat, cooking the other side of the bread until golden.
- Remove the French toast from the pan, and serve immediately.
- If you're making more than one serving, you can keep the cooked French toast warm in a baking dish in the oven on low heat.
- Serve with maple syrup, fresh berries, whipped cream, and a sprinkle of powdered sugar (or any other toppings you like).
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