Sourdough French Toast Recipe with Crispy Edges and Custardy Center

Sourdough French Toast is made with tangy sourdough bread, pan-fried in plenty of butter, and finished with light whipped cream. The bright sourdough flavor balances the sweetness of maple syrup and whipped cream for an irresistible breakfast.

While many recipes use challah or brioche, sourdough adds a delightful tang and texture that elevates this morning classic.

If you prefer brioche, try the brioche French toast casserole with streusel for a richer, buttery option.

Another favorite breakfast choice is a simple homemade pancakes recipe for easy weekend mornings.

Why You’ll Love This Recipe

• Uses day-old bread – Stale sourdough soaks up the custard without falling apart, making this a great way to rescue leftover bread.
• Sweet and tangy – The sourdough’s bright flavor pairs perfectly with a cinnamon-vanilla custard and maple syrup.
• Flexible toppings – Stack with whipped cream, fresh berries, nuts, bananas, chocolate, or caramel for endless variations.
• Great for brunch – Elegant enough for special mornings like Mother’s Day or holidays, yet simple for relaxed weekends.
• Kid friendly – A crowd-pleaser for all ages.

Ingredient Notes & Substitutions

• Half and half – Can be substituted with whole milk for a lighter custard.
• Sourdough bread – Slightly stale slices (about 1/2 inch thick) work best. For a thicker slice (1 inch), double the custard so the bread soaks evenly.
• Whipped cream – Make fresh whipped cream by whipping 1/2 cup heavy cream with 1 tablespoon granulated sugar and 1/4 teaspoon vanilla until stiff peaks form.

Complete ingredient amounts are on the recipe card below.

How To Make Sourdough French Toast

Overview

• Whisk half and half, eggs, vanilla, sugar, cinnamon, and salt to make a custard.
• Dip sourdough slices briefly in the custard.
• Fry in butter until golden and caramelized.
• Serve with maple syrup, whipped cream, and berries.

Step by Step

Step 1: In a shallow bowl, whisk together 2/3 cup half and half, 2 large eggs, 2 teaspoons vanilla, 2 tablespoons granulated sugar, 3/4 teaspoon cinnamon, and 1/8 teaspoon salt.

Step 2: Heat about 1 tablespoon butter in a large skillet over medium heat.

Step 3: Dip one slice of bread into the custard for 20–30 seconds per side—enough to absorb but not become soggy.

Step 4: Place the soaked slice on the hot skillet and cook. Repeat with additional slices, working in batches.

Step 5: Cook 3–4 minutes per side, until golden brown. Add about 1 tablespoon butter for each new batch if the pan becomes dry.

Toppings

Toppings make the dish—try combinations such as:

• Butter
• Maple syrup or brown sugar syrup
• Chocolate chips
• Freshly whipped cream
• Fresh fruit like berries or sliced bananas
• Chopped nuts or a drizzle of caramel
• Fruit curds or compotes

Expert Tips

• Use plenty of butter. Add more butter during cooking if the pan looks dry to ensure even browning and flavor.
• Prefer slightly stale bread. A few days old means the slices will soak up custard without falling apart.
• Watch the soak time. Aim for about 20–30 seconds per side so the bread absorbs enough custard but stays intact.
• Monitor browning. Check under each slice as it cooks and adjust heat to avoid burning or undercooking.
• Finish with toppings. Maple syrup and whipped cream are classic; add fresh fruit or nuts to enhance texture and flavor.

Storage Suggestions

• Refrigerator: Store leftovers in an airtight container for 2–3 days.
• Freezer: Lay cooled slices in a single layer on a baking sheet and freeze overnight, then transfer to a freezer bag. Keep for 2–3 months.
• Reheating: Reheat in a 400°F oven for a few minutes per side, or warm on a buttered skillet over medium heat. Microwaving works in a pinch but may make the toast soggy.

Recipe FAQs

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