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This sourdough french toast is next level! Thick slices of tangy bread get dunked in a spiced, creamy custard and cooked until golden and caramelized for that crispy outside, soft inside. It’s cozy, indulgent, and the kind of breakfast that’ll have everyone asking for seconds.
For more delicious breakfast recipes, brioche french toast casserole and breakfast charcuterie board!
This Sourdough French toast is one of those recipes that feels a little fancy but is secretly so easy. My kids regularly ask me to make my Homemade French toast recipe. In fact, we’ve gone to restaurants and they’ll say “Mommy, your breakfast is better”.
The tangy sourdough soaks up a rich custard, giving every bite the perfect balance of sweet and cozy. The hint of bourbon (totally optional!) takes the flavor to another level with a little warmth and depth.
This homemade French toast recipe is bold, flavorful, and a little indulgent. Ideal for a cozy, cool morning with a cup of coffee or tea. Serve it up with butter, maple syrup, or fresh fruit and watch it disappear in minutes. It’s a great way to makes weekends feel special without any extra fuss.
Table of Contents
Why You’ll Love This French Toast Recipe
- Simple ingredients! You likely already have all of the ingredients to make this recipe, so no having to run to the store for groceries!
- Perfect way to use up leftover sourdough bread! The slices of sourdough bread soak up that custard like a dream!
- Easy recipe that feels fancy – it’s brunch special restaurant-worthy but is so easy to make!
- Absolutely delicious! It has a custardy inside, crispy outside with warm, cozy flavors to make this taste like comfort in every bite.
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Crusty Sourdough Bread is ideal for French Toast because it’s sturdy texture soaks up custard without falling apart. It also adds a tanginess that balances the sweetness. The open crumb gives you little pockets of custard inside, so every bite is creamy on the inside, crisp on the outside. For best results, make sure that the bread is a few days old, preferably a tad stale. This will help the bread stay sturdy while soaking up the custard.
- Heavy Cream and Whole Milk forms the custard base. Whole milk keeps it light, while heavy cream makes it rich, silky, and luxurious. The mix gives you a custard that’s decadent but not overly heavy.
- Brown sugar sweetens the custard and brings a caramel-like richness. It also helps the french toast caramelize beautifully on the griddle.
- Eggs set during cooking, giving structure and helping the bread hold together. They also add richness and a subtle savory balance.
- Bourbon is totally optional but highly recommended! It adds warmth, complexity, and a hint of caramel and vanilla flavors.
- Ground Cinnamon & Nutmeg bring warmth and coziness. Cinnamon is sweet-spicy, while nutmeg adds an earthy, nutty undertone. Together, they make the custard taste like comfort food.
- Vanilla Extract brings everything together, complementing the spices and sugar with a smooth, even flavor.
Substitutions and Variations
- For a dairy free substitute, use canned coconut milk in place of whole milk and heavy cream.
- I used store bought sourdough bread, but if you have homemade sourdough bread – use that! Furthermore, you can use good old regular bread too if you don’t have either.
- Add pumpkin spice blend to the custardy egg mixture for a cozy Fall touch.
- Experiment with different toppings! Add crumbled bacon, fresh berries, orange zest, whipped cream etc. Get creative and have fun!
- For added decadence, use sourdough brioche, especially if you prefer softer breads.
How To Make Sourdough French Toast
Step 1: Combine eggs, bourbon, vanilla extract, cinnamon nutmeg, brown sugar, whole milk, and heavy cream in a large bowl. Whisk together.
Step 2: Slice the sourdough bread into 1 inch thick slices. Dip both sides of the bread into the custard/milk mixture and place onto into a large casserole dish or baking dish. (if the dish get crowded, place some of the slices on top of one another)
Step 3: Pour the remaining custard on top of the bread and allow it to sit for 20-30 minutes to allow the bread to soak up the custard.
Step 4: Melt 1-2 tbsp of butter and oil in a large skillet or griddle over medium heat. Once melted, place 1-2 slices of the soaked bread onto the skillet and cook for 2-3 minutes, until golden brown. Flip and repeat on the other side. Use remaining butter as needed. Top with fresh fruit and a drizzle of maple syrup.
Tips for the Perfect French Toast
- If your bread is fresh, just slice it and leave it out for a few hours, or pop it in a low oven (around 250°F) for 10 to 15 minutes to dry it out. Stale bread works best, as it absorbs more liquid without falling apart.
- Soak the bread properly: Give each slice of bread time to soak up the custard. Let the bread sit in the custard for about 20-30 seconds per side to ensure it’s fully absorbed but not overly soggy. Then let it sit in the custard to fully absorb the flavors.
- Use Butter and Oil for Cooking: Butter alone can burn, but a mix of butter and neutral oil (like canola or vegetable oil) gives you that golden-brown exterior without burning. I do this with my sweet cream pancakes too!
- Preheat the Pan Properly: A medium-low to medium heat works best. Start by preheating your pan, so each slice cooks evenly without scorching. Patience here is key; if the pan is too hot, the outside will cook too quickly, leaving the inside soggy.
- Serve Immediately or Keep Warm in the Oven: French toast is best served hot, but if you’re making a large batch, keep it in a low-temperature preheated oven (around 200°F) until ready to serve.
What To Serve With French Toast
When it comes to serving French toast, I love keeping things cozy but a little fun. A drizzle of maple syrup or a dusting of powdered sugar is always a classic move but my kids like their french toast with a smear of peanut butter (it’s actually pretty good!) and some sliced strawberries on top!
Fresh fruit like berries or sliced peaches add a bright pop of flavor that balances the richness. If you’re feeling extra, add a dollop of whipped cream or even a little sprinkle of apple cider granola for a crunch. For something savory on the side, crispy bacon or sausage, fried potatoes and onions, And of course, don’t forget a hot cup of coffee or a cookie butter latte, because French toast and coffee are basically soulmates.
Recipe FAQs
Yes! Brioche, challah, or French bread work too, but sourdough adds a tangy flavor and sturdy texture that holds the custard beautifully.
Not at all, it’s totally optional. Bourbon adds warmth and depth, but you can skip it or substitute with rum, brandy, or even a splash of orange juice.
Yes. You can prepare the custard the night before and refrigerate it. Dip the bread just before cooking for the best texture.
Usually from soaking too long or using bread that’s too soft. Thick-cut, slightly stale sourdough is ideal, it soaks up custard without turning mushy.
Absolutely. Swap whole milk and cream for almond milk, oat milk, or coconut milk, and use a dairy free butter or vegetable oil for frying.
More French Toast Recipes
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Strawberry French Toast Casserole
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Buttermilk French Toast
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Brioche French Toast Casserole
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Croissant Breakfast Casserole
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Sourdough French Toast
Ingredients
- 1 loaf Sourdough Bread, (day old bread, preferably, see notes*)
- 3 large Eggs
- 2 tbsp Bourbon, (optional)
- 2 tsp Vanilla Extract
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 cup Brown Sugar
- 3/4 cup Whole Milk
- 3/4 cup Heavy Cream
- 1/4 tsp Kosher Salt
- 2 tbsp Butter
- 2 tbsp Oil
Instructions
- Combine eggs, bourbon, vanilla extract, cinnamon, nutmeg, brown sugar, whole milk, heavy cream, and kosher salt in a large bowl. Whisk together.
- Slice the sourdough bread into 1 inch thick slices. Dip both sides of the bread into the custard/milk mixture and place onto into a large casserole dish. (if the dish get crowded, place some of the slices on top of one another)
- Pour the remaining custard on top of the bread and allow it to sit for 20-30 minutes to allow the bread to soak up the custard.
- Melt 1-2 tbsp of butter and 1-2 tbsp oil in a large skillet or griddle over medium heat. Once melted, place 1-2 slices of toast onto the skillet and cook for 2-3 minutes, until golden brown. Flip and repeat on the other side. Use remaining butter as needed.
- Top with fresh fruit and maple syrup.
Notes
- If your bread is fresh, just slice it and leave it out for a few hours, or pop it in a low oven (around 250°F) for 10 to 15 minutes to dry it out. Stale bread works best, as it absorbs more liquid without falling apart.
- Use Butter and Oil for Cooking: Butter alone can burn, but a mix of butter and neutral oil (like canola or vegetable oil) gives you that golden-brown exterior without burning. I do this with my sweet cream pancakes too!
- Preheat the Pan Properly: A medium-low to medium heat works best. Start by preheating your pan, so each slice cooks evenly without scorching. Patience here is key; if the pan is too hot, the outside will cook too quickly, leaving the inside soggy.
- Serve Immediately or Keep Warm in the Oven: French toast is best served hot, but if you’re making a large batch, keep it in a low-temperature preheated oven (around 200°F) until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this french toast this past weekend and it is fabulous! It would be wonderful for a brunch or weekend breakfast. Using homemade sour dough bread makes it even better!
Thanks, Jill! So happy that you enjoyed it!