Can you make French toast with sourdough bread? You absolutely can – and it might just be the breakfast game-changer you’ve been craving. If you’re tired of ending up with soggy, flavorless French toast that falls apart on your plate, sourdough is your secret weapon. Whether you’re a breakfast enthusiast or weekend brunch host, we’ll show you how to transform this classic dish into something extraordinary.
Table of Contents
Ingredients
- Day-old sourdough bread – 8-10 thick slices (3/4 inch thick)
- Large eggs – 4
- Whole milk – 1 cup (or 2% milk)
- Pure vanilla extract – 1 teaspoon
- Ground cinnamon – 1 teaspoon
- Salt – 1 pinch
- Optional spices: nutmeg and cardamom – 1/8 teaspoon each
For serving:
- Maple syrup
- Fresh berries
- Whipped cream
- Powdered sugar
- Toasted nuts
- Salted caramel sauce
Dietary substitutions:
- Oat or almond milk instead of dairy milk
- For the vegan version: 1 mashed banana + 2 tablespoons ground flaxseed mixed with 6 tablespoons water (replaces 2 eggs)
Equipment
- A large mixing bowl (at least 2-quart capacity) – gives you plenty of room to whisk the custard and dip those thick sourdough slices without making a mess
- Balloon whisk – helps incorporate air into your egg mixture for fluffier French toast, though any whisk will work in a pinch
- Heavy-bottomed skillet or electric griddle – cast iron is ideal for even heat distribution and achieving that golden-brown crust. An electric griddle works great when cooking for a crowd
- Wide spatula – those custard-soaked slices get heavy, so you need something sturdy for flipping. A fish spatula works surprisingly well here
- Wire cooling rack set over a baking sheet – keeps your cooked slices warm without getting soggy while you finish the batch
- Optional but helpful: candy thermometer – helps maintain the ideal cooking temperature of 350°F (175°C) for perfectly cooked French toast every time
Recipe
- In a large mixing bowl, whisk eggs until frothy, then blend in milk, vanilla extract, cinnamon, and salt. Add optional nutmeg and cardamom if desired. Whisk until the custard mixture becomes silky smooth and well combined.
- D dip each slice of day-old sourdough in the custard mixture, allowing 20-30 seconds per side. The bread should feel heavy when lifted but still maintain its shape. If it’s falling apart, you’ve soaked too long.
- Heat your skillet or griddle to medium heat (350°F). Add a pat of butter and let it melt until bubbling but not brown. Listen for a gentle sizzle as you place the soaked bread in the pan – this means your temperature is perfect.
- Cook each slice for 3-4 minutes per side until golden brown. You’re looking for crispy edges with a tender, custardy center. The outside should have a slight crunch while the inside remains soft and creamy.
- Transfer cooked pieces to your wire cooling rack. For larger batches, keep finished French toast warm in a 200°F oven. When serving, stack on warmed plates and add your chosen toppings – this sourdough version can handle generous garnishes without getting soggy.
Tips for Perfect Sourdough French Toast
Want to transform good sourdough French toast into something extraordinary? Let’s dive into some game-changing tips that’ll elevate your breakfast game. Start with that perfect slice thickness – about ¾ inch is your sweet spot. Think of your sourdough like a sponge; you want it thick enough to soak up that custardy goodness while keeping its structure.
Keep your heat at medium-low and watch for that gentle sizzle when the bread hits the pan – it should sound like soft rainfall, not a thunderstorm. When butter starts browning too quickly, wipe out your pan and start fresh. A cast-iron skillet is your best friend here, maintaining steady heat better than thinner pans.
Give each slice its moment in the spotlight – 20-30 seconds per side for stale bread, 15-20 if less dry. If your custard mixture starts running low, whisk in a splash more milk to keep the ratio perfect.
Here’s a pro move: warm your maple syrup with a cinnamon stick while cooking, and sprinkle a pinch of coarse salt over your butter-melted griddle before adding the bread. These little touches create incredible crispy spots and deeper flavors that’ll make your taste buds dance. Keep your first batch warm on a wire rack in a low oven (200°F) while you finish cooking.
Related: The Most Delicious Sourdough French Toast
Best Toppings for Sourdough French Toast
- Start with warm, grade B maple syrup (now called Grade A Dark) – it packs more intense flavor than lighter varieties and creates that perfect sweet-tangy harmony with sourdough’s natural tang. A pat of European-style butter melting into those crusty nooks adds irresistible richness.
- For fresh fruit options, macerate strawberries with a sprinkle of sugar for 15 minutes – they’ll release their juices and create a natural sauce. Blueberries warmed until they burst become nature’s jam, while caramelized pineapple rings add a tropical twist.
- Toast sliced almonds, pecans, or walnuts until fragrant, then crush them slightly – they’ll stick better to your toppings and add incredible texture. Whip some heavy cream with vanilla bean paste, or fold in mascarpone for extra decadence.
- Get creative with seasonal combinations: sautéed cinnamon apples in fall, grilled peaches with honey in summer, or bourbon-infused maple syrup with candied orange peel in winter. The citrus notes complement the sourdough’s tang beautifully.
- For an unforgettable finish, drizzle with homemade salted caramel sauce – just warm it gently and watch it sink into all those sourdough crannies. Pro tip: warm your plates before adding toppings to keep everything at the perfect temperature.
What to Serve with Sourdough French Toast
- Pair your French toast with thick-cut maple-peppered bacon for the perfect sweet-savory combo – the smoky crunch contrasts beautifully with the tender sourdough. Try candied bacon dusted with brown sugar and a hint of cayenne pepper that caramelizes while cooking for an elevated twist.
- Brighten your plate with a fresh citrus salad combining cara cara oranges, blood oranges, and ruby grapefruit. A drizzle of honey and scattered mint leaves create a refreshing counterpoint to the rich French toast while adding vibrant color to your breakfast spread.
- For beverages, brew a bold French press coffee with nutty undertones – it’ll complement both the sweetness and the subtle tang of your sourdough creation. If you’re a tea enthusiast, try masala chai whose warm spices echo the cinnamon and cardamom in your French toast.
- Round out your brunch with soft scrambled eggs folded with fresh herbs, keeping them simple to let the French toast remain the star. For a crowd-pleasing addition, roast breakfast potatoes with rosemary and garlic – they’ll add substance without overwhelming your carefully crafted sourdough masterpiece.
Answering the Question: Can You Make French Toast with Sourdough Bread?
Absolutely – sourdough makes incredible French toast! The magic lies in its unique structure and flavor. Those chewy holes in sourdough? They’re like tiny pockets that soak up all that custardy goodness. Plus, the bread’s natural tang creates this amazing sweet-and-sour combo with your maple syrup and toppings.
Day-old sourdough works even better since it’s lost just enough moisture to really drink up your egg mixture without falling apart. That dense, sturdy texture means your French toast won’t turn to mush while cooking. Trust me, once you try sourdough French toast, regular bread just won’t cut it anymore!
Related: How to Toast Sourdough Bread
Transform Your Breakfast Game
Sourdough bread makes excellent French toast that’s crispy outside and soft inside. Its unique texture holds up well to the egg mixture while adding a delicious tang. The process is straightforward – dip thick slices in the seasoned custard, cook until golden and serve with your favorite toppings. With this simple method, you’ll be able to make perfect sourdough French toast at home whenever you want.
FAQs
Does sourdough taste good for French toast?
Absolutely! Sourdough’s tangy flavor creates a delicious contrast with sweet toppings like maple syrup and berries. The bread’s sturdy texture helps it hold up well when soaked in custard, while its natural holes capture more of the eggy mixture. The slight sourness enhances the overall taste, making each bite more complex and interesting.
Does sourdough bread make good toast?
Yes, sourdough makes excellent toast. Its dense texture and chewy crumb develop a wonderfully crispy exterior while maintaining a tender inside when toasted. The natural fermentation process creates complex flavors that become even more pronounced with toasting, and the sturdy structure holds up well to spreads and toppings.
What is the best bread to use for French toast?
Slightly stale, hearty breads like brioche, challah, or sourdough are ideal for French toast. These breads have a sturdy structure that can soak up the custard mixture without falling apart. The key is using bread that’s a day old, cut into thick slices (about ¾ inch). Avoid fresh, soft sandwich bread as it tends to become mushy.
What should we avoid when making French toast?
Avoid using fresh, soft bread that will quickly turn soggy. Don’t rush the soaking process or use too high heat, which can burn the outside while leaving the inside raw. Skip thin slices that can’t hold up to the custard. Never use cold eggs or milk straight from the fridge, and don’t forget to season your custard mixture – plain eggs and milk won’t give you the best flavor.
