This sourdough French toast recipe is totally made from scratch. Homemade sourdough bread is soaked in a custardy egg mixture and cooked to perfection. You can use any bread you like, but I will show you how to make it with my favorite homemade bread.
I’ve been a fan of French toast for a really long time now, and I love to make it for my family. My father-in-law says that my cinnamon raisin bread French toast (which basically uses the same egg mixture, but with my raisin bread recipe) is the best he has ever had.
Now, that one is not made with sourdough; that is just a regular yeast raisin bread. So today, I’m going to show you how to do that with my homemade sourdough bread.
This recipe does take a little bit of forethought, but I promise you, it is totally worth it.
There is something about creating this recipe from scratch – from mixing and kneading, to soaking it in the mixture of eggs that were collected from our chickens and milk straight from our dairy cow, to frying it in raw butter – that makes it extra special.
You get to have a part in every step of the process, which is truly a lost art in our society today.
One day, I hope we get to have an even more hands-on approach to our food by getting our own dairy cow, but that hasn’t happened quite yet.
- If you are wanting to make this completely from scratch, bread and all, you will want to make sure you plan ahead. Know that you will need to feed your starter a few hours before starting the bread, and then allow it to ferment for 8-12 hours and up to 24 hours.
- I like to fry my French toast in butter, but coconut oil would also work.
- Start your frying pan on medium-high heat to create a good sear, then, after you flip it, turn the heat down to medium-low. This helps get a crust while also cooking it totally through.
- Slice your bread nice and thick, so it can really absorb the egg mixture.
- If you are new to sourdough, you can learn all about creating a starter and why we ferment almost all our grain products here.
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Tools you may need:
Mixer – Recently, I got this professional KitchenAid mixer and love it.
Bread pans: I love these stainless steel pans.
Egg mixer or whisk
Measuring cups and spoons
Is Sourdough good for toast?
This will depend on the type of sourdough bread you use. If you use my recipe for sandwich bread, then it will work well. But sourdough made in a Dutch oven is not as ideal, as the crust can be much too hard for making a good slice of French toast. It totally can be done; it’s just a little more difficult.
How do you make French toast not soggy?
It all depends on how you cook it. Start it off on a higher heat to sear the outside, creating a golden-brown crust, then as soon as you flip it to the other side, turn the heat down to medium-low so the French toast cooks slower and all the way through.
Why is sourdough a healthier choice?
Sourdough is the process of fermenting grains and allowing the natural yeasts to raise the bread.
During this fermentation, phytic acid – that is naturally occurring in the grains – is broken down, making some nutrients, like folate, increase while making other nutrients more bioavailable.
Fermenting grains can also increase the digestibility, and may even lower amounts of gluten. (source)
Some people that have gluten sensitivities may be able to tolerate long-fermented (24 hours) wheat products. I have a friend whose daughter cannot tolerate any gluten-containing foods, except for long-fermented sourdough products.
How to store sourdough french toast:
Place in an air-tight container and place in the fridge up to 3-4 days. Reheat in the oven, toaster, or on a cast iron skillet. It also freezes really well. Individually wrap in plastic wrap or parchment paper, place in an air-tight container and freeze for up to 3 months. To reheat, place in the oven or just pop into the toaster. The perfect easy, healthy, make-ahead breakfast.
Sourdough bread: I prefer to make it from scratch, but if you don’t have a sourdough starter or just simply don’t have the time, you can pick up a quality loaf of sourdough sandwich bread.
Eggs: Try to choose pasture-raised whenever possible. They are more nutritious and delicious.
Milk: Whole is preferred, but use what you have. Find out why we drink raw milk here.
Cream: This makes it extra delicious, extra creamy custard for dunking.
Honey or maple syrup: Either will work, both lend themselves to slightly different flavors.
Vanilla extract: Adds a delightful vanilla flavor to the custard.
Salt: Salt is such an under appreciated addition to sweetened recipes. It really helps bring out all the flavors of a dish and shouldn’t be skipped.
Cinnamon – Nothing like the warm cinnamon flavor. During the fall you could also substitute it with pumpkin spice.
Butter for frying – Need I say more?
Watch The Video Tutorial:
How To Make Sourdough French Toast:
- First, you want to start off by grabbing some sourdough bread. I made my favorite sourdough bread recipe, allowing it to ferment for 8 to 24 hours. You could also use your favorite store-bought version.
- After the bread has baked, allow it to cool a bit.
- In a large bowl, add eggs, milk, cream, honey, salt, and cinnamon. Mix until completely combined and it is nice and frothy.
- Cut bread into thick slices; I usually cut my bread into one-inch-thick slices for French toast.
- Place bread slices into the egg mixture, and allow to soak for at least 10 minutes. Yes, ten minutes. The bread will get nice and saturated, and will almost be falling apart.
- While it is soaking, heat up a cast-iron skillet over medium heat. You don’t want to add the soaked bread until it is really hot. If you put your soaked bread in the pan while it’s still cold, it will stick. Also, waiting until it’s hot will also give the French toast that crispy, fried taste if you add butter or coconut oil to it. I prefer butter for the flavor.
- Add egg-soaked bread to the hot skillet. Allow it to cook for a few minutes until it becomes caramelized on one side.
- Flip and allow it to caramelize on the other side. Then, turn the heat down to low so it can cook all the way through. This way, the eggs that are soaked into the bread get cooked, creating a really nice consistency (and so it is not soggy).
- Serve with some butter, maple syrup, fresh berries or jam, and a dollop of whipped cream.
More Farmhouse Breakfast Favorites:
- Sourdough Donuts With Cinnamon Sugar
- Breakfast Pizza Recipe With Sourdough Crust
- Sourdough Crepes Recipes
- Sourdough Cinnamon Rolls With Cream Cheese Topping
- Easy Sourdough Waffles Recipe
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!
- 2 loaves of sourdough bread
- 6 eggs
- 1 cup milk
- 1/2 cup cream
- 1/4 cup honey
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1.5 tsp cinnamon
- Butter for frying
- First, you want to start off by grabbing some sourdough bread. I made homemade sourdough bread, allowing it to ferment for 8 to 24 hours. You could also use your favorite store-bought version.
- After the bread has baked, allow it to cool a bit.
- In a large bowl, add eggs, milk, cream, honey, salt, and cinnamon. Mix until completely combined.
- Cut bread into one inch thick slices.
- Place bread slices into egg mixture, and allow to soak for at least 10 minutes.
- While it is soaking, heat up a cast iron skillet over medium heat.
- Once the skillet is hot, add egg-soaked bread. Allow it to cook for a few minutes until it becomes caramelized on one side.
- Flip and allow it to caramelize on the other side. Then, turn the heat down to low so it can cook all the way through.
- Serve with some butter, maple syrup, berries, jam and/or whipped cream.
If you are wanting to make this completely from scratch, bread and all, you will want to make sure you plan ahead. Know that you will need to feed your starter a few hours before starting the bread, and then allow it to ferment for 8-12 hours and up to 24 hours.
I like to fry my French toast in butter, but coconut oil would also work.
Slice your bread nice and thick, so it can really absorb the egg mixture.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 163mgSodium: 325mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 8g