Sourdough French Toast

I don’t know about you, but there’s something special about starting a lazy weekend morning with the smell of sizzling butter, cinnamon, and vanilla wafting through the kitchen. French toast has always been a go-to comfort food, but let me tell you—once I switched to sourdough bread, my world changed.

Unlike regular white bread, sourdough brings a subtle tanginess that perfectly balances the sweetness of classic French toast. The result? A crispy, golden-brown exterior with a soft, custardy center that holds its shape instead of turning into a soggy mess. If you’ve ever struggled with getting that perfect bite—crispy outside, fluffy inside—then you’re in the right place. And if you love experimenting with different breakfast flavors, you might also enjoy Cinnamon Roll Overnight Oats, another warm and cozy option that captures the essence of cinnamon and vanilla.

In this ultimate guide, I’ll walk you through everything you need to know: why sourdough is the best bread choice, how to get that golden, caramelized crust, the perfect custard ratio, plus pro tips and mistakes I’ve made (so you don’t have to). And if you’ve ever thought about making baked sourdough French toast or even a casserole, I got you covered too!

Why Use Sourdough for French Toast?

If you’ve been making French toast with regular sandwich bread, I hate to break it to you, but you’ve been missing out. Sourdough isn’t just about adding a “fancy” touch—it literally improves the texture and flavor of the dish.

Ever noticed how some French toast tastes overly sweet and kinda one-dimensional? That’s because white bread doesn’t have much of a personality. Sourdough, on the other hand, brings a light, tangy flavor that cuts through the richness of eggs and cream, making every bite more interesting.

I first realized this when I ran out of brioche and decided to use a leftover sourdough loaf. GAME CHANGER. The slight sourness balanced out the maple syrup perfectly, and the edges crisped up in a way I’d never seen before.

For the perfect breakfast pairing, try serving your sourdough French toast with Scrambled Eggs with Cottage Cheese for a protein-packed meal. The creamy eggs contrast beautifully with the crispy toast.

One of the biggest problems with French toast? That dreaded soggy middle. Ever soaked a slice too long, only to have it fall apart when you try to flip it? Or worse—ended up with mushy, eggy bread instead of a crisp, caramelized crust?

Sourdough fixes this.

• It’s denser and more structured, so it doesn’t disintegrate in the egg mixture.
• The air pockets absorb the custard without making it overly wet.
• You get crispy edges and a fluffy center instead of a soggy mess.

Let’s be real—we’re not exactly eating French toast to be “healthy,” but if we can sneak in some benefits, why not? Sourdough is fermented, meaning it’s easier to digest than regular white bread. It also has:

• A lower glycemic index (doesn’t spike blood sugar as fast)
• Prebiotics that help gut health
• More vitamins and minerals than processed white bread

If you’re interested in the science behind sourdough fermentation and why it’s better for digestion, check out this article on The Science Behind Sourdough Fermentation.

The Best Sourdough for French Toast

Not all sourdough is created equal! Choosing the right loaf makes a HUGE difference in how your French toast turns out.

Fresh vs. Stale Bread: What Works Best?

If you’ve ever tried making French toast with super fresh bread, you probably ended up with a mushy disaster. That’s because fresh bread absorbs too much liquid too fast.

Here’s what you want instead:
✅ Day-old or slightly stale sourdough – Absorbs just enough custard without falling apart.
✅ Crusty sourdough with a tight crumb – Holds up better than airy, hole-filled loaves.
✅ Thick-cut slices (at least ¾ inch) – Anything thinner won’t get that golden, crispy edge.

What Type of Sourdough Should You Use?

Let’s talk flavor. Depending on the type of sourdough you use, your French toast can have different vibes:

• Classic white sourdough → The best for a neutral, slightly tangy flavor.
• Whole wheat sourdough → Adds nuttiness and a slightly chewier texture.
• Brioche or buttery rolls → If you prefer a softer, richer bite, check out these Soft Fluffy Buttery Rolls as an alternative.
• Seeded sourdough → Avoid unless you like random crunchy bits in your toast.

If you’re ever in doubt, just go with plain, crusty white sourdough—it’s the perfect balance of structure and flavor.

Essential Ingredients for the Perfect Sourdough French Toast

Okay, so we have the bread down. Now let’s talk about what goes into making the best French toast batter. Spoiler alert: The right custard makes ALL the difference.

Eggs: The Backbone of the Custard

Eggs are what create that creamy, rich coating around the bread. But too many eggs? Your French toast will taste scrambled. Too few? You’ll end up with sad, dry bread.

💡 Pro tip: Use 2 eggs per 4 slices of bread for the perfect balance.

Milk vs. Cream: Which One’s Better?

This is where things get interesting. Milk makes your custard light and smooth. Cream makes it rich and decadent.

For the perfect balance, I like to use:

• ½ cup whole milk for structure
• ¼ cup heavy cream for richness

Want a dairy-free option? Use coconut milk—it adds a slight sweetness that pairs perfectly with the tangy sourdough!

The Secret Ingredients for Flavor

Here’s where you take your French toast from basic to next level. You need:

• 1 tsp vanilla extract → Adds warmth and depth.
• 1 tsp cinnamon → That signature cozy flavor.
• 1 tbsp maple syrup or honey → A hint of natural sweetness.
• A pinch of salt → Balances the flavors and enhances sweetness.

And if you wanna be extra fancy, add a splash of Grand Marnier or orange zest—trust me, it changes everything.

Step-by-Step Recipe for Classic Sourdough French Toast

Making sourdough French toast is easy, but getting that perfect crispy outside and fluffy inside requires attention to detail. If you’ve ever struggled with soggy bread, burnt edges, or just a general lack of flavor, don’t worry—I’ve been there. Follow this step-by-step method, and you’ll get restaurant-quality French toast every time.

Ingredients

Before you start, gather everything you need.

• 4 thick slices of sourdough bread (day-old is best)
• 2 large eggs
• ½ cup whole milk
• ¼ cup heavy cream
• 1 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• A pinch of salt
• Butter for frying

Crack the eggs into a large shallow bowl. Whisk them until smooth—this helps avoid those weird eggy streaks on your toast. Add the milk, cream, maple syrup, vanilla, cinnamon, and salt. Whisk until fully combined. The batter should be slightly thick, smooth, and evenly mixed.

Pro tip: If you want extra-fluffy French toast, let the batter rest for 5 minutes before using it. This allows the ingredients to fully combine and creates a smoother custard.

This is where most people go wrong. If you soak your sourdough too long, it turns into a mushy mess. If you don’t soak it enough, the custard won’t fully absorb, and you’ll just have dry bread with an eggy coating.

The sweet spot is about 20 to 30 seconds per side. You want the bread to be soaked through, but still hold its structure.

Tip: If you’re using super dense sourdough, let it sit for 45 seconds per side. If it’s more delicate, 15 seconds per side is plenty.

Heat a cast-iron skillet or nonstick pan over medium heat. Add a tablespoon of butter and let it melt completely. If the butter sizzles immediately, your pan is too hot—turn it down slightly.

Place the soaked sourdough slices in the pan, making sure they aren’t crowded. Cook for about 3 to 4 minutes per side, or until the bottom is golden brown and slightly crispy.

Flip carefully using a spatula and cook for another 3 minutes on the other side. If your toast is browning too quickly, lower the heat.

Sourdough French toast is best served hot, right off the skillet. If you’re making a large batch, keep finished slices warm in a 200°F oven while you cook the rest.

For a baked alternative, check out this Easy Overnight French Toast Casserole. It’s a great option for feeding a crowd without standing over a skillet.

Alternative Cooking Methods

If you’re not a fan of pan-frying, there are a few other ways to make sourdough French toast. Each method has its own pros and cons.

If you’re making French toast for a crowd, baking is the easiest way to do it.

1. Preheat your oven to 375°F and grease a large baking sheet.
2. Arrange your soaked sourdough slices in a single layer.
3. Bake for 12-15 minutes, flipping halfway through.
4. Finish with a quick broil for 1-2 minutes to get a crispier top.

The result? Evenly cooked, slightly crisp French toast without having to stand over the stove.

If you have an air fryer, you can make amazing sourdough French toast with almost no butter.

1. Preheat your air fryer to 375°F.
2. Place the soaked bread slices in a single layer in the air fryer basket.
3. Cook for 6-8 minutes, flipping halfway through.

This method gives you super crispy edges while keeping the inside soft.

If you want a make-ahead breakfast, try a sourdough French toast casserole. Instead of frying individual slices, you cut the bread into cubes and bake it all together.

1. Cut 6 slices of sourdough into cubes and place them in a greased baking dish.
2. Pour the custard mixture over the bread and let it soak for at least 30 minutes (overnight is best).
3. Bake at 350°F for 40-45 minutes, until golden brown.

For extra decadence, top with a streusel or chopped nuts before baking.

Common Mistakes and How to Avoid Them

Making French toast seems simple, but there are a few common mistakes that can ruin it.

Too much liquid = soggy French toast. Remember, 20-30 seconds per side is enough for sourdough.

Too hot, and the outside burns before the inside cooks. Too low, and your toast will turn greasy. Medium heat is the sweet spot.

A nonstick or cast-iron skillet works best. Stainless steel can cause sticking, and aluminum pans don’t distribute heat evenly.

Day-old or slightly stale sourdough is best. If your bread is too fresh, toast it lightly before soaking.

Best Toppings and Serving Ideas

Now that your sourdough French toast is perfectly cooked, it’s time to add some toppings.

• Real maple syrup (skip the pancake syrup)
• Powdered sugar for a touch of sweetness
• Fresh fruit like berries, bananas, or caramelized apples
• Butter melted over the top for extra richness

If you want a gourmet twist, check out Choosing the Right Maple Syrup to find the best quality syrup.

• Nutella and toasted hazelnuts
• Honey and sea salt
• Lemon curd and blueberries
• Caramelized peaches and mascarpone

If you want to switch things up, try making a savory version of sourdough French toast.

• Top with bacon, cheddar, and a fried egg
• Spread with avocado and sprinkle with everything bagel seasoning
• Drizzle with hot honey and serve with spicy sausage

How to Store, Freeze, and Reheat Sourdough French Toast

Let’s be real—sometimes you make too much French toast. Or maybe you’re meal-prepping and want a quick breakfast without having to start from scratch every morning. Either way, knowing how to store, freeze, and reheat your sourdough French toast properly will make your life a whole lot easier.

How to Store Leftover French Toast

If you plan on eating your French toast within a few days, storing it in the fridge is the best option.

1. Let the French toast cool completely before storing. If you put it in while it’s still warm, condensation will make it soggy.
2. Stack slices with a piece of parchment paper between each one to prevent sticking.
3. Store in an airtight container or wrap tightly in plastic wrap.
4. Keep in the fridge for up to 4 days.

When you’re ready to eat it, reheat it using the best methods below.

How to Freeze Sourdough French Toast

Freezing French toast is a lifesaver for busy mornings. If you do it right, your frozen slices will taste just as good as fresh.

1. Let the French toast cool completely.
2. Arrange slices in a single layer on a baking sheet and freeze for 30 minutes. This prevents them from sticking together.
3. Transfer the frozen slices to a ziplock bag or airtight container. Label with the date.
4. Store in the freezer for up to 3 months.

Best Ways to Reheat French Toast

Now, let’s talk about how to bring your French toast back to life without making it rubbery or dry.

1. Preheat your oven to 375°F.
2. Place slices on a baking sheet and cover loosely with foil to prevent drying.
3. Heat for 8-10 minutes until warmed through.

This method keeps the French toast from getting soggy and restores its crispy edges.

If you’re reheating one or two slices, just pop them in the toaster on medium heat. This works best if you used thicker slices of sourdough that won’t fall apart.

An air fryer is one of the best ways to reheat sourdough French toast.

1. Set your air fryer to 375°F.
2. Place slices in the basket in a single layer.
3. Heat for 3-4 minutes, flipping halfway.

The result? Perfectly crispy on the outside and soft on the inside.

If you don’t have an oven, toaster, or air fryer, the stovetop is still a solid option.

1. Heat a small amount of butter or oil in a pan over medium-low heat.
2. Add the French toast slices and heat for 2-3 minutes per side.
3. Cover with a lid for the last 30 seconds to make sure it’s heated through.

This method restores some of the crispiness, but it requires a little more effort.

Final Thoughts

If you’ve made it this far, you’re officially a sourdough French toast expert.

We’ve covered everything from picking the best bread, nailing the custard mixture, and cooking it just right, to storing, freezing, and reheating it for later. Whether you’re making a classic version with maple syrup, a savory twist with eggs and bacon, or meal-prepping for the week, you now have all the tools to create the perfect French toast every time.

A few final tips before you go:

Make extra and freeze it for easy weekday breakfasts.

Always use thick-cut, slightly stale sourdough for the best texture.

Don’t over-soak the bread—20 to 30 seconds per side is enough.

Medium heat is your friend. If the pan is too hot, you’ll burn the outside before the inside is cooked.

Experiment with toppings. Try fresh fruit, flavored syrups, or even a sprinkle of flaky salt to enhance the flavors.

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