I keep a loaf of sourdough in my kitchen for everything from lazy sandwiches to weekend toast. When the crumb starts to lean toward day-old, it becomes perfect for French toast—sturdy enough to soak without falling apart, yet still tender inside. This version is straightforward, forgiving, and relies on pantry ingredients you likely already have.

The batter is simple: eggs, milk, a touch of sugar, vanilla, cinnamon, and a pinch of salt. The technique is what matters—proper soaking time, medium heat, and brushing the pan with butter at the right moments. Serve with hot maple syrup and fresh fruit for a balanced sweet-tart finish.

What to Buy

4 thick-cut slices sourdough bread — day-old or slightly stale is ideal because it soaks without collapsing.

4 large eggs — provide structure and richness to the custard base.

1 cup whole milk or plant-based milk — thins the eggs into a custard; whole milk gives a richer result.

3 tablespoons granulated sugar — adds a touch of sweetness and helps with browning.

1 1/2 teaspoons vanilla extract — brightens the flavor of the custard.

1/2 teaspoon ground cinnamon — warm spice that complements the sourdough tang.

1/8 teaspoon salt — balances sweetness and enhances flavor.

Unsalted butter — for cooking; use as needed to prevent sticking and encourage golden crust.

Fresh fruit — berries, banana, or sliced stone fruit for brightness and texture contrast.

Maple syrup — classic finishing drizzle; use pure maple for best flavor.

Step-by-Step: Sourdough French Toast

Prep the custard

Crack 4 large eggs into a shallow dish wide enough to lay a slice of bread flat. Add 1 cup whole milk (or your chosen plant-based milk).

Measure and add 3 tablespoons granulated sugar, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt to the eggs and milk.

Whisk everything together until completely smooth and evenly blended. No visible streaks of egg or sugar should remain.

Heat the pan

Set a skillet over medium heat and let it warm for a minute or two so it’s evenly hot. Add enough unsalted butter to coat the pan—about 1–2 tablespoons to start.

Soak the bread

Take each of the 4 thick-cut sourdough slices and dip one side into the custard. Let it soak until the custard penetrates the slice but the bread still holds together—about 30 seconds to 2 minutes per side depending on how soft you like your French toast.

Flip and soak the other side for the same time. For very dense or very stale bread, err toward longer soaking; for fresher or thinner slices, keep it shorter to avoid sogginess.

Cook

Place the soaked slices into the preheated skillet. Cook undisturbed for about 3 minutes on the first side. Check for a deep golden-brown color before flipping.

Flip and cook the second side about 3 minutes, until golden brown and cooked through. Add more butter to the skillet as needed between batches to maintain a golden crust and prevent sticking.

Serve

Transfer the cooked French toast to plates while still warm. Top with maple syrup and fresh fruit. Serve immediately.

Why This Recipe Belongs in Your Rotation

Sourdough French toast turns something ordinary into a centerpiece breakfast. The tang of the sourdough adds complexity you won’t get from plain white bread, and thick slices hold up to soaking so you get custardy interiors without collapsing. It’s fast enough for a weekend morning but simple enough for a special weekday treat.

The technique is flexible: adjust soaking time and heat for your preferred texture. It uses pantry staples, scales well, and pairs with sweet or savory toppings. If you’re trying to use up a loaf, this one reliably elevates slightly stale bread into something you’ll plan for.

Budget & Availability Swaps

Bread — If you don’t have sourdough, any dense, day-old bread like brioche or a rustic country loaf works. Avoid very soft sandwich bread; it will fall apart.

Milk — Use any plant-based milk in a 1:1 swap; almond or oat milk give a neutral profile, while canned coconut will add richness and flavor.

Sugar — Swap granulated sugar for light brown sugar for a hint of molasses, or use a sugar substitute that measures cup-for-cup if you need lower sugar.

Butter — Clarified butter or neutral oil (grapeseed, avocado) are fine for cooking if you need a dairy-free option; butter gives the best flavor and browning.

Fruit — Frozen berries thawed and lightly warmed, or stewed apples, work year-round if fresh fruit is out of season.

Essential Tools for Success

Shallow dish or pie plate — wide enough to lay a bread slice flat for even soaking.

Good skillet — a heavy-bottomed skillet or nonstick pan helps maintain steady heat and even browning.

Spatula — a thin, wide spatula makes flipping without tearing easier.

Whisk — for a smooth custard with no streaks.

Tongs — optional, but handy for moving soaked slices without squeezing them.

Mistakes Even Pros Make

Using bread that’s too fresh — it soaks up too much and falls apart. Let it dry out a bit.

Pan too hot — burns the exterior before the interior cooks. Medium heat and patience win.

Not enough butter — the toast sticks and browning is uneven. Replenish butter between batches.

Over-soaking thin slices — leads to a soggy center. Match soak time to bread density and thickness.

Make It Year-Round

In summer, top the toast with fresh peaches, berries, or a quick maceration of sliced fruit with a little sugar and lemon. In colder months, warm spiced pears, apple compote, or roasted stone fruit pair beautifully. Frozen fruit heated with a splash of maple syrup and a pinch of cinnamon provides a reliable, bright topping any season.

Chef’s Notes

If your sourdough is very dense, press the custard into the slice gently with a spoon rather than long soaks to avoid a soggy exterior.

For a richer custard, swap up to 1/2 cup of the milk for cream. Keep total liquid similar so the batter doesn’t become too heavy.

To keep a batch warm while you finish cooking, place cooked slices on a baking sheet in a 200°F (95°C) oven on a wire rack—this preserves crispness.

Storing, Freezing & Reheating

Refrigerate leftover French toast for up to 3 days in an airtight container.

Freeze individual slices flat on a sheet pan until solid, then transfer to a freezer bag for up to 1 month.

Reheat in a toaster oven or oven at 350°F (175°C) for 8–12 minutes, flipping once, until warmed through and crisp. Avoid microwaving if you want to keep the exterior crisp; microwaving makes it soggy.

Troubleshooting Q&A

Q: My toast is browned on the outside but raw inside. A: Your pan is too hot. Lower to medium heat and cook a bit longer, or finish in a warm oven for a few minutes.

Q: The bread fell apart when I flipped it. A: Use thicker, day-old slices. Let custard absorb but not saturate; handle gently with a wide spatula or tongs.

Q: It tastes flat. A: Add a touch more vanilla, a pinch more salt, or serve with a bright fruit and a squeeze of lemon to balance the sweetness.

Before You Go

Sourdough French toast is one of those recipes that rewards a little attention and will quickly become a go-to for weekend breakfasts and special mornings. Keep the batter simple, treat the pan and heat with respect, and use fruit and real maple syrup to finish. Try it once with your go-to sourdough and you’ll see why I reach for it whenever a loaf starts to age.

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Sourdough French Toast

Classic, custardy French toast made with thick-cut sourdough for a crisp exterior and tender center.

Prep Time10

Cook Time10

Total Time20

Servings: 8 servings

Ingredients

4 slices thick-cut sourdough bread
4 large eggs
1 cup whole milk or plant-based milk
3 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
unsalted butter as needed for cooking
fresh fruit for serving
maple syrup for serving

Instructions

In a shallow dish, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and well combined.
Heat a skillet over medium heat and melt enough unsalted butter to coat the pan.
Dip a slice of sourdough into the egg mixture, allowing it to soak about 30 seconds to 2 minutes per side depending on how soft you prefer; repeat with remaining slices.
Add the soaked bread to the hot skillet and cook undisturbed until golden brown, about 3 minutes per side, adding more butter as needed.
Serve the French toast warm topped with maple syrup and fresh fruit.

Equipment

shallow dish or pie plate
whisk or fork
skillet or frying pan
Spatula
Measuring cups and spoons

Notes

Use day-old sourdough for a firmer texture if desired.
Soaking time controls custardiness—shorter for firmer toast.
Cook over medium heat to avoid burning while ensuring the center cooks through.

Sourdough French Toast

What to Buy