There’s just something about French toast, isn’t there? It feels like a warm hug on a plate, perfect for a slow weekend morning or even a cozy weeknight dinner. It’s been a breakfast favorite for centuries, a clever way folks found to make sure not a single crumb of bread went to waste.

Now, choosing the right bread is key to truly spectacular French toast. While brioche and challah are lovely, there’s a special place in my heart for sourdough, especially when it comes to this recipe. Sourdough has that wonderful chewy texture and a slight tang that cuts through the richness of the custard beautifully.

Using a slightly stale loaf of sourdough is ideal here. Just like the old-fashioned way, letting the bread dry out a bit prevents it from falling apart when it soaks up the delicious eggy mixture. It gives you a sturdy foundation that can really hold its own.

What makes this particular sourdough French toast recipe sing? It’s all in the custard and the soak. My recipe uses a rich blend of eggs, cream, a touch of sugar, and just the right spices to create a soak that penetrates deep into the sourdough’s dense crumb without turning it mushy.

You want that delightful contrast, y’all. The outside gets wonderfully golden and a little crisp in the pan, giving way to an incredibly soft, custardy interior bursting with flavor. It’s that perfect balance that keeps everyone asking for more.

It reminds me of Sunday mornings growing up, the smell of cinnamon and vanilla filling the kitchen. This recipe captures that comfort but elevates it with the unique character of sourdough. It’s a tried and true method that guarantees delicious results every time, turning simple bread into a truly memorable meal.

Whipping up a batch of truly memorable French toast starts with pulling out just the right things from your pantry and fridge. It’s like gathering old friends for a visit.

You don’t need a long list of fancy ingredients, but the quality of each one really does make a difference. Choosing thoughtfully ensures that every bite of this sourdough goodness is pure comfort.

Here’s what you’ll need to bring this cozy breakfast dream to life, along with a little note about why I picked each one. Pay attention to that little extra something that makes this recipe sing!

• Thick-Sliced Sourdough Bread: 6-8 slices. Day-old or slightly stale is actually best here! The sturdy, open crumb of sourdough is just perfect for soaking up the custard without falling apart, giving you that wonderful chewy center and crispy edge.
• Large Eggs: 4. Fresh eggs give your custard the richest color and flavor. They bind everything together beautifully.
• Whole Milk: 1 and 1/2 cups. Using whole milk adds a lovely richness to the batter. It coats the bread evenly and helps create a creamy interior once cooked.
• Granulated Sugar: 1/4 cup. Just enough sweetness in the batter itself to complement the toppings you’ll add later.
• Ground Cinnamon: 1 teaspoon. You can’t have French toast without cinnamon! It adds that essential warmth and classic aroma we all love.
• Ground Nutmeg: A pinch (about 1/8 teaspoon). Nutmeg adds another layer of spice that pairs wonderfully with cinnamon. It’s subtle but important for depth of flavor.
• Salt: 1/4 teaspoon. A little pinch of salt helps balance the sweetness and enhances all the other flavors in the batter. Don’t skip it!
• Pure Vanilla Extract: 1 teaspoon. Use the real stuff, y’all. It brings that sweet, fragrant note that is classic for a reason.
• Pure Bourbon Extract: 1/2 teaspoon. Now, here’s my little twist! This adds a deep, warm, slightly caramelized note that hints at Southern charm without any alcohol. It just elevates the whole experience.
• Unsalted Butter: 2-3 tablespoons, for cooking. Butter gives the French toast a beautiful golden-brown crust and adds fantastic flavor while it sizzles in the pan.

See? Simple ingredients, but chosen with care. That little bit of bourbon extract is my secret, adding a layer of coziness you just don’t get otherwise.

Gather these up, and let’s get ready to transform that sourdough into something truly special.

Here are the step-by-step instructions for making that wonderful sourdough French toast. Gathering your ingredients and setting the stage always makes cooking so much smoother.

Step 1: Whisk Up the Custard

Grab a wide, shallow dish, like a pie plate or a baking dish. This makes dipping the bread so much easier later on. In that dish, whisk together your eggs, milk or cream, a little vanilla extract, a pinch of cinnamon, and maybe a tiny bit of nutmeg if you’re feeling fancy. Make sure everything is good and combined, with no streaks of egg white lingering.

Step 2: Dip the Sourdough Slices

Now, the star of the show, the sourdough bread. Use slices that are about an inch thick, maybe a little less, but not too thin. Gently place a slice into the egg mixture, letting it soak for about 20-30 seconds on each side. Sourdough is sturdy, which is why it’s fantastic for French toast, but you still don’t want to leave it in there so long that it gets mushy. You want it saturated but still holding its shape.

Step 3: Heat Your Pan

Get your griddle or a large skillet heating over medium heat. This is a spot where patience is key; if it’s too hot, the outside will burn before the inside custard cooks through. A good cast iron skillet gives you the best even heat, but a heavy non-stick works well too. Add a pat of butter or a little neutral oil, like canola or grapeseed, letting it melt and coat the surface.

Step 4: Cook ‘Em Till Golden

Carefully lift a soaked bread slice, letting any excess custard drip back into the dish, and place it on the hot pan. Don’t crowd the pan; cook only as many slices as fit comfortably without touching. Listen for that lovely sizzle; that tells you the pan is ready. Let it cook for 3 to 4 minutes per side, or until it’s beautifully golden brown and puffed up just a little. The inside should be cooked through, creamy and soft.

Step 5: Serve and Enjoy

Transfer the cooked slices to a plate. Keep batches warm in a low oven if you’re cooking for a crowd. Serve them up right away with your favorite toppings. A sprinkle of powdered sugar, a drizzle of warm maple syrup, or some fresh berries make it just perfect. There’s really nothing quite like a plate of hot French toast made with love.

Once you have those beautiful, golden-brown slices of sourdough French toast ready, the real fun begins. Deciding how to dress them up is almost as enjoyable as making them. There are so many ways to make this dish shine, whether you’re keeping it simple for a quick weekday treat or going all out for a weekend brunch with friends.

For me, there’s just something magical about that first bite. The crisp edges yielding to the soft, custardy middle. What you put on top can truly elevate that experience. While classic maple syrup and a pat of melting butter will always have my heart, especially real maple syrup, there are plenty of other wonderful options.

Think about textures and flavors that complement the slight tang of the sourdough. Fresh fruit is always a winner. Sliced strawberries, blueberries, or warm peaches spooned over the top add sweetness and a lovely pop of color. A dusting of powdered sugar gives it that classic diner look, but elevated because, well, you made it!

Here are a few ideas for topping your sourdough French toast:

• Classic Combo: Warm maple syrup and softened butter. You can’t go wrong with this. It’s comforting and familiar.
• Fresh Berries: A mix of whatever is in season, maybe raspberries, blueberries, and sliced strawberries. A little dollop of whipped cream or Greek yogurt is nice here too.
• Compotes and Sauces: A warm berry compote, apple cinnamon sauce, or even a rich chocolate sauce can turn simple French toast into a decadent dessert or special brunch item. Making these yourself adds such a lovely touch.
• Nut Butter and Banana: A smear of peanut butter or almond butter and sliced bananas. This adds protein and makes it feel a bit more substantial.
• Savory Twist: While less common for French toast, a poached egg and maybe some crispy bacon can be surprisingly delicious alongside, offering a sweet and savory contrast.

Don’t be afraid to mix and match your favorite toppings. Sometimes I’ll do a little maple syrup, a sprinkle of pecans for crunch, and a few fresh berries. It’s all about creating the perfect bite for you and your loved ones. Whatever you choose, serving these warm, fresh off the griddle is the absolute best way to enjoy them.

Sometimes, by some stroke of luck, you might find yourself with a few slices of this glorious sourdough French toast leftover. While it’s definitely best fresh off the griddle, these tips will help you enjoy every last bite.

First things first, make sure the French toast is completely cool before you store it. Stacking warm slices in a container creates condensation, which can make everything soggy, and nobody wants that mushy mess. Once cool, you can store them in an airtight container in the refrigerator for about 3 to 4 days. I like to place a piece of parchment paper between each slice to keep them from sticking together.

If you want to keep them longer, sourdough French toast freezes beautifully. Cool the slices completely, then flash freeze them on a baking sheet for about 30 minutes until firm. This prevents them from freezing into a single block. Then, transfer them to a freezer-safe bag or container, layering with parchment paper if you like. They’ll keep well in the freezer for up to 2 months. It’s such a lifesaver on busy mornings.

To reheat chilled slices, the oven or a toaster oven is your best friend for getting that lovely crisp edge back. Pop them on a baking sheet at 350°F (175°C) for about 5-10 minutes, or until heated through. Frozen slices will take a little longer, maybe 10-15 minutes. The microwave is an option if you’re in a real hurry, but it will give you a softer texture.

Leftovers are also fantastic for reusing in fun ways. My favorite trick is cutting chilled slices into ‘French toast sticks’ for a quick grab-and-go snack. You can also cube them up and add them to a parfait with yogurt and berries, kind of like a sweet crouton. Don’t be afraid to get creative; these tasty slices are versatile!

My Sourdough French Toast recipe is a real winner as is, truly. But sometimes you just want to play around a little in the kitchen, don’t you? Or maybe you have folks visiting with different needs.

The beauty of a simple recipe like this is how easily you can make it your own. A few simple tweaks can transform your breakfast entirely. Here are some ideas I’ve tried or that readers have shared with me over the years.

• For a Dairy-Free Treat: It’s easy to swap out the milk here. Unsweetened almond milk, soy milk, or even oat milk work beautifully. Just whisk it in just like you would regular milk. You can also use dairy-free butter or oil for cooking.
• Going Gluten-Free: While the sourdough itself is the star, if you need a gluten-free option, look for a sturdy, dense gluten-free bread. Sourdough-style gluten-free loaves are available now, which is wonderful. Make sure your bread is a day or two old so it holds up to the custard.
• Spice It Up: Cinnamon is classic, yes, but a little pinch of nutmeg or cardamom can add a lovely warmth. Sometimes I’ll add just a whisper of ground ginger, especially around the holidays. Play around with your spice cabinet!
• Extract Excitement: Vanilla extract is non-negotiable for me, but try adding a splash of almond extract for a different kind of sweetness. Maple extract enhances that cozy maple flavor without needing more syrup. A little citrus zest, like orange or lemon, grated right into the custard, is also heavenly.
• Add a Southern Spin: Now, this isn’t a classic French thing, but adding toasted pecans or a sprinkle of powdered sugar mixed with brown sugar and cinnamon *after* cooking gives a wonderful, familiar touch. A warm peach compote topping instead of syrup feels mighty Southern, too.

Don’t be shy about trying something new with your batch. That’s where some of the best kitchen discoveries happen! This recipe is forgiving and ready for your personal touch.

Here are some straightforward answers to the most common questions I receive about this Sourdough French Toast recipe.

What kind of sourdough bread works best for Sourdough French Toast?

For the very best Sourdough French Toast, you want a loaf that’s about a day old. Fresh sourdough is wonderful for so many things, but it can sometimes turn a little mushy when you soak it in the custard. Slightly stale bread has the perfect texture to soak up all that goodness without falling apart.

Look for a loaf that’s sturdy with a nice, chewy crust and a good crumb structure inside. Thick slices, maybe three-quarters of an inch or even an inch thick, are ideal. They give you that lovely soft center contrasted with the crispy edges once cooked.

Can I make the batter ahead of time?

Absolutely, y’all. You can whisk up the egg custard mixture ahead of time.

Just cover it and pop it in the refrigerator. It will keep beautifully for a day or two. Giving the flavors a little time to meld can even make it taste richer.

How do I keep my Sourdough French Toast from being soggy?

This is a key question for perfect French toast. Soggy centers usually come from over-soaking or a pan that isn’t hot enough.

Make sure your pan or griddle is preheated to medium heat before you add the bread. You should hear a gentle sizzle when the soaked slice hits the surface. Don’t crowd the pan; give the slices room to cook evenly.

The soaking time is also important. I usually give each side of the sourdough slice about 15 to 30 seconds in the custard, depending on how stale the bread is. You want it saturated, but not falling apart.

How do I store leftover Sourdough French Toast?

If you happen to have any of this delicious Sourdough French Toast left over, let it cool completely first. Storing warm food can create condensation, making things soggy.

Once cool, you can store leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, lay the cooled slices flat on a baking sheet lined with parchment paper and freeze them until solid.

Transfer the frozen slices to a freezer-safe bag or container, separating layers with parchment paper if needed to prevent sticking. They’ll keep well in the freezer for up to a month. Freezing is a great way to have a quick breakfast ready any day.

Can I reheat Sourdough French Toast?

Yes, you certainly can reheat Sourdough French Toast, and I highly recommend avoiding the microwave if you want to keep that lovely texture. Microwaves tend to make French toast rubbery.

The best way to reheat is in a toaster oven or a regular oven preheated to about 350°F (175°C). Place the slices on a baking sheet and heat for about 10-15 minutes, or until heated through and the edges crisp up again. You can also gently reheat them in a non-stick skillet over medium heat, flipping once, which takes just a few minutes per side.

I truly enjoy sharing my favorite dishes with y’all. If you enjoyed making this Sourdough French Toast recipe, I’ve got a few more wonderful recipes from my kitchen at ThisGalCooks.com that I believe you’ll truly love. These are tried-and-true recipes that always bring smiles to the table, just like this one!

• Twenty Minute Easy Tortellini Bake: This is a perfect weeknight meal, a comforting classic that comes together faster than you might imagine. It’s cheesy, it’s saucy, and it’s incredibly satisfying.
• You’ll Love This Easy Chicken Enchilada Casserole Recipe: If you’re looking for something with a little kick and a lot of flavor, this enchilada casserole is a fantastic choice. It offers all the zesty goodness you crave, made easy for our busy lives.
• Chocolate Pudding Pie In A Jar: For those times when you’re craving something sweet, but don’t want a big fuss, these individual pudding pies are just the thing. They’re charming, decadent, and perfect for a personal treat or a casual get-together.

I hope these inspire your next culinary adventure. Happy cooking, everyone!