Sourdough French Toast

This sourdough french toast recipe turns tangy bread and cozy cinnamon custard into golden, crisp-edged perfection. It’s the brunch upgrade that tastes fancy, but cooks up fast and easy.

Recipe Highlights

• Flavor: This French toast has tangy sourdough, warm cinnamon, sweet vanilla, plus a rich custardy center wrapped in buttery, crisp edges.
• Why Make it: Use up day-old sourdough bread and get crisp, golden outsides without greasy pans, thanks to cooking it in a mix of butter and oil.
• Technique: The long soak lets thick slices become tender with rich custard in every bite.
• Serving Suggestions: I love mine hot, drizzled with maple syrup, piled with berries, dusted with powdered sugar, or topped with a pat of butter. My favorite combos are berries with powdered sugar, caramel sauce, or jam with a dollop of whipped cream.

Ingredients You’ll Need

• Bread: I always use day-old bread because it soaks up the custard without turning soggy. If my bread is fresh, I dry the slices briefly in a low oven to make them soak up the mixture perfectly. Thicker slices of sourdough, challah, brioche, or a French baguette soak up the batter best. No sourdough? Try this French toast recipe.
• Dairy: Eggs and milk make a rich and creamy base. I like to use milk for a lighter French toast, cream for a rich, custardy result, and half-and-half hits the perfect middle ground.
• Flavorings: Vanilla gives a big flavor payoff, with almond extract as a light alternative. Maple syrup or honey adds a little sweetness, and cinnamon brings warmth, or swap in pumpkin pie spice or a pinch of nutmeg.
• Butter and Oil: Use butter for flavor and browning, adding a little oil to prevent burning and create a crisp, even sear.
• Variations: Boost the flavor with extra vanilla or a hint of orange zest, or swap in oat or almond milk for a dairy-free version (cook slightly slower). Reduce the sweetener for less sugar, and add berries after cooking so the toast browns perfectly.

Soak, Sizzle, Serve

1. Whisk together all of the ingredients except for the butter and oil.
2. Pour the egg mixture evenly over the tops of the bread in a baking dish.
3. Flip the bread to help the mixture soak into the bread.
4. Pan-fry French toast in oil and butter mixture, turning once (full recipe below).

No Soggy Toast Tricks

• Use the right heat: Use medium-low heat so the inside sets before the outside gets too dark.
• Reduce splatter: If bread slices look wet on the outside, let them drip for a few seconds before hitting the pan.
• Bread matters: Day-old bread is ideal, but if yours is fresh, dry slices on a sheet pan in a low oven until slightly firm.
• Perfect browning: Wipe the skillet and refresh the butter and oil mixture between batches if it starts to look burnt.
• Avoid eggy taste: Whisk egg mixture a bit longer and make sure the pan isn’t too hot.
• Feeding a crowd: Keep cooked slices on a rack in a 200°F oven so they stay crisp, not steamed.
• Want extra flavor: Add citrus zest (orange or lemon) to the custard or finish with a pinch of flaky salt.

Keep it Fresh Longer

Refrigerate leftovers in an airtight container for up to 4 days. Freeze slices in a single layer, then transfer to a freezer bag with parchment between pieces for up to 2 months. Reheat in the toaster or toaster oven for crisp edges or in a 350°F oven until warmed through, on a rack for best texture.

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