There’s something about the golden sizzle of butter in a skillet and the sweet, eggy aroma of cinnamon that makes the whole kitchen feel like a weekend morning.
French Toast Sourdough Bread is cozy comfort in loaf form—a tender, custardy bread with a caramelized crust that tastes like your favorite brunch, ready in about an hour.
It’s perfect for busy families, brunch lovers, and anyone who craves a make-ahead breakfast that still feels special.
I first baked it after a chaotic week when breakfast had become an afterthought; one warm slice, drizzled with maple syrup, turned a rushed Sunday into a slow, happy start.
It shines for lazy Sunday suppers with fruit and bacon, last-minute coffee dates, or easy entertaining when you need something that feels homemade without hovering over a pan.
Ready to bring this cozy French toast loaf to life?
Why You’ll Love It
- Delivers bold flavor from tangy sourdough and spiced maple custard
- Achieves crisp edges with a soft, custardy center every time
- Uses simple, familiar ingredients you likely already have at home
- Elevates everyday breakfast into a cozy, brunch-worthy plate
- Adapts easily with toppings like berries, whipped cream, or nuts
Ingredients
- 8 slices sourdough bread, thick-cut (about 1-inch) — use day-old so it soaks custard well
- 4 large eggs — room temperature whisk more smoothly
- 240 ml whole milk — adds richness without being too heavy
- 60 ml heavy cream — gives a custardy, tender center
- 30 ml maple syrup — sweetens custard with maple flavor
- 10 ml vanilla extract — use pure vanilla for best aroma
- 4 g ground cinnamon — warms and perfumes the custard
- 1 g ground nutmeg — a little goes a long way
- 2 g fine sea salt — sharpens and balances the sweetness
- 30 g unsalted butter, for cooking — browns for a nutty crust
- 15 ml neutral oil, for cooking — prevents the butter from burning
- 30 g powdered sugar, for serving — sift on just before serving
- 120 ml maple syrup, for serving — warm it for better flavor
- 125 g fresh berries, for serving (optional) — add brightness and acidity
Step-by-Step Method
Slice the Sourdough
Slice the sourdough into thick, 1-inch slices if it isn’t pre-sliced. Use a sharp chef’s knife and a stable cutting board for even pieces. Aim for sturdy slices that can soak up custard without tearing.
Set the slices aside in a single layer so they don’t squish or compress before soaking.
Whisk the Custard
Crack the eggs into a large mixing bowl. Add milk, heavy cream, maple syrup, vanilla, cinnamon, nutmeg, and salt. Whisk until completely smooth and well combined.
Make sure no streaks of egg remain. This creates a rich, flavorful custard that will soak into the sourdough and give the French toast its classic texture.
Pour into a Shallow Dish
Transfer the custard mixture into a shallow dish wide enough for a slice of bread. Spread the liquid evenly by gently tilting the dish.
A shallow container helps the bread soak uniformly. Keep the remaining custard in the bowl nearby, ready for refilling the dish as needed while you work through all the slices.
Preheat and Grease the Pan
Set a large nonstick skillet or griddle over medium heat. Allow it to warm for a couple of minutes. Add half the butter and oil, letting them melt and coat the surface evenly.
Use a spatula to spread the fat around. The mix of butter and oil helps prevent burning while still giving great flavor and browning.
Soak the Sourdough Slices
Place one or two slices of sourdough into the custard. Soak for 20–30 seconds per side. Press gently so the custard penetrates the center.
Avoid oversoaking to prevent the slices from falling apart. Adjust the time slightly depending on how dense or stale your bread is, ensuring it feels saturated but still holds its shape.
Cook Until Golden Brown
Lift each soaked slice and let excess custard drip back into the dish. Lay the bread onto the hot skillet. Cook 3–4 minutes on the first side until golden brown and lightly crisp.
Flip carefully with a spatula. Cook the second side 2–3 minutes more, until deeply golden and the center feels set but still tender.
Repeat and Keep Warm
Transfer cooked slices to a plate and keep warm. Use a low oven if desired. Add more butter and oil to the pan as needed before each new batch.
Wipe the skillet gently if butter solids darken too quickly. Continue soaking and cooking remaining slices until all the bread and custard are used.
Finish and Serve
Dust the warm French toast with powdered sugar. Arrange slices on plates and drizzle generously with maple syrup.
Add fresh berries on top or alongside for brightness and color. Serve immediately while hot and crisp. Enjoy the contrast of tangy sourdough, rich custard, and sweet toppings in every bite.
Ingredient Swaps
- Use any sturdy, day-old bread (brioche, challah, Italian, or whole‑wheat) if sourdough isn’t available.
- Dairy-free: swap whole milk and cream for oat or almond milk plus a splash of canned coconut milk; cook in oil or vegan butter.
- Egg-free: use a plant-based egg replacer or a mix of 240 ml non-dairy milk + 15 g cornstarch + 15 g ground flax.
- Lower sugar: reduce or omit maple syrup in the custard and sweeten more at the table instead.
You Must Know
– Flavor Boost – For a bakery-style finish, add 2–3 grams extra cinnamon plus the finely grated zest of 1 orange to the custard, then dust the finished toast with 5–10 grams powdered sugar per plate.
The citrus aroma and warm spice make the maple and tangy sourdough pop.
Serving Tips
- Top with fresh berries, powdered sugar, and warm maple syrup.
- Serve alongside crispy bacon or breakfast sausage for a sweet–savory balance.
- Add a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.
- Plate with sliced bananas, toasted nuts, and a drizzle of caramel or honey.
- Serve family-style on a warm platter with toppings in small bowls for customizing.
Storage & Make-Ahead
French toast sourdough keeps in the fridge for up to 3 days.
Cool completely, then store slices in an airtight container with parchment between layers.
Reheat in a 175°C/350°F oven or toaster.
It also freezes well for 1–2 months; thaw in the fridge before reheating.
Reheating
Reheat slices gently in the microwave at 50% power in short bursts.
Reheat in a 175°C (350°F) oven for 8–10 minutes.
Or reheat on a covered nonstick skillet over low heat.
Brunch Traditions and Folklore
On lazy weekend mornings, I love to think of sourdough French toast as a little bridge between old-world bread lore and modern brunch culture.
I picture frugal bakers turning yesterday’s loaves into “poor knights” and “golden slices,” then fast‑forward to our crowded brunch tables, stacked with syrupy plates and bottomless coffee.
When I set out thick sourdough slices, I’m joining that long line of home cooks who refused to waste bread and somehow created comfort food.
You and I might call it brunch, but it feels like a quiet ritual—steam curling from mugs, forks clinking, berries bleeding juice onto crisp, custardy edges. Every bite carries a small story: thrift turned into indulgence, simplicity dressed up for a late-morning feast.
Final Thoughts
Give this French Toast Sourdough Bread a try the next time you want a cozy, café-style breakfast at home.
Don’t hesitate to tweak the flavors—add citrus zest, a splash of your favorite spirit, or extra spice—to make it your own.
Frequently Asked Questions
Can I Make This Recipe Dairy-Free or Vegan Without Sacrificing Texture?
Yes, you can. I’d swap eggs for a thick custard of oat milk, cornstarch, and chickpea flour, use full-fat coconut milk, and fry in vegan butter—still crisp edges, custardy centers, vanilla-cinnamon perfume.
How Do I Scale This Recipe for a Large Brunch Crowd?
I’d simply multiply every ingredient by your guest count, then work in batches. I’d soak slices while others sizzle, keep them on a 200°F tray—warm, crisp, fragrant—so you reveal towering platters all at once.
What’s the Best Way to Prevent the Custard From Tasting Too “Eggy”?
I balance egginess by adding extra vanilla, cinnamon, and a splash more maple, then using 3 eggs per cup of dairy. I whisk gently, avoid sulfurous overcooking, and serve with berries to brighten everything.
Are There Savory Topping Ideas That Pair Well With This Sweet Base?
Yes—try crisp bacon, herb‑salted ricotta, or smoked salmon with crème fraîche and chives. I’d crown it with a jammy fried egg, cracked pepper, and arugula so the sweet custard kisses the savory toppings.
How Can Kids Safely Help With This French Toast Recipe?
Kids can safely whisk the custard, tear berries, sprinkle sugar like falling snow, and help dip bread while I guard the hot skillet, guide little hands, and turn each slice until the kitchen smells like caramelized morning.
French Toast Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cutting board
- 1 Chef's knife
- 1 large nonstick skillet or griddle
- 1 Spatula
- 1 Shallow dish
Ingredients
- 8 slices sourdough bread thick-cut about 1-inch
- 4 large eggs
- 240 milliliter whole milk
- 60 milliliter heavy cream
- 30 milliliter maple syrup
- 10 milliliter vanilla extract
- 4 gram ground cinnamon
- 1 gram ground nutmeg
- 2 gram fine sea salt
- 30 gram unsalted butter for cooking
- 15 milliliter neutral oil for cooking
- 30 gram powdered sugar for serving
- 120 milliliter maple syrup for serving
- 125 gram fresh berries for serving optional
Instructions
- Slice the sourdough bread into thick 1-inch slices if not already sliced.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Pour the custard mixture into a shallow dish wide enough to hold a slice of bread.
- Preheat a nonstick skillet or griddle over medium heat.
- Add half of the butter and oil to the skillet and allow it to melt and coat the surface.
- Place 1–2 slices of sourdough into the custard and soak for 20–30 seconds per side, ensuring the bread is well-saturated but not falling apart.
- Lift the soaked bread, let excess custard drip back into the dish, and transfer it to the hot skillet.
- Cook the bread for 3–4 minutes on the first side until golden brown and slightly crisp.
- Flip and cook the second side for another 2–3 minutes until cooked through and deeply golden.
- Transfer cooked slices to a plate and keep warm while repeating with remaining bread, adding more butter and oil as needed.
- Once all slices are cooked, dust with powdered sugar.
- Serve warm with maple syrup and fresh berries if desired.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
