by 
French toast is a classic weekend breakfast for many reasons: it's easy, customizable, and made with ingredients most people have on hand. A twist on this classic is to use sourdough bread instead of the traditional brioche. The slightly sour flavor of the bread pairs surprisingly well with the warming spices in this recipe. Plus, it's a great way to use up the rest of a loaf of bread that may have gone stale.
If you're not an overly sweet breakfast type, sourdough is definitely heartier than brioche, making it a great option for you. If you have leftovers, store them in a freezer bag in the freezer and then heat them on the stove with a little butter. You can also use these thick slices to make a simple Monte Cristo sandwich.
“Challah has always been my favorite for French toast, but this recipe showed me how wonderful sourdough can be! The center of the bread becomes soft, almost pudding-like, while the crust provides a great textural contrast. The soaking mix is just a…” Feel sweet and warm with spices and pair perfectly with a final drizzle of maple syrup. –Kayla Hoang
4 large Eggs
1 Cup whipped cream or half and half
3 tablespoon granulated Sugar
2 teaspoon vanilla extract
1 teaspoon Cinnamon
1/4 teaspoon Floor nutmeg
1/2 teaspoon Salt
8th (1 inch thick) slices stale Sour Dough Bread
1/4 Cup (4 tablespoons) butterdivided, for cooking
Fresh BerryFor serving
maple syrupFor serving
Gather the ingredients.
The Spruce / Morgan Baker
Place eggs, cream or half of it, sugar, vanilla, cinnamon, nutmeg and salt in a shallow bowl and mix well.
The Spruce / Morgan Baker
Place as many slices of bread as will fit in the pan and submerge them completely in the liquid. Let them soak in the mixture for 3 minutes, then turn them over and let them soak for another 3 minutes.
The Spruce / Morgan Baker
Meanwhile, heat a cast iron skillet over medium-high heat and add 1 to 2 tablespoons butter to the skillet. Once the butter has melted, add one or two pieces of soaked sourdough (they should fit in the pan in a single layer) and cook until lightly golden brown, about 2 minutes on each side. Repeat with remaining butter and soaked bread.
The Spruce / Morgan Baker
Arrange and top with fruit and maple syrup as desired.
The Spruce / Morgan Baker
Dry out the bread
This recipe calls for drier bread because it absorbs the custard better before making the French toast. If your bread is less than a day old:
- Slice it and leave it on the counter overnight.
- Toast the bread before making this recipe.
How to Store and Freeze Sourdough French Toast
- This French toast will keep in the fridge for a few days if stored in a sealed container. Reheat in a toaster or toaster oven or on the stove with a little butter in a hot pan.
- You can also freeze prepared French toast. Wrap it in freezer wrap and place it in a zip-top freezer bag. Toast frozen and serve immediately.
| Nutritional Information (per serving) | |
|---|---|
| 384 | Calories |
| 20g | Fat |
| 39g | carbohydrates |
| 11g | protein |
View full nutrition label
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| Nutritional Information | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 384 |
| % Daily Value* | |
| 20g | 26% |
| Saturated fat 12g | 58% |
| 142 mg | 47% |
| 607 mg | 26% |
| 39g | 14% |
| Fiber 2g | 6% |
| Total sugar 9g | |
| 11g | |
| Vitamin C 0 mg | 1 % |
| Calcium 72 mg | 6% |
| Iron 3 mg | 17% |
| Potassium 143 mg | 3% |
| *The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
