A rich and decadent breakfast or brunch, I’m here to tell you, you can make French toast with sourdough bread! Infused with bright orange zest and a touch of vanilla, every bite is a delicious balance of richness and warmth. Griddled to golden-brown perfection, sourdough French toast is lightly crisp on the outside and irresistibly tender on the inside. And, it’s ready in 25 minutes.
Rich. Decadent. One of Life’s Little Luxuries
When it comes to breakfast or brunch, this is a recipe I turn to for special occasions (your guests will loooove), or whenever we’re in the mood for something simple and comforting. Sourdough French Toast is one of the tastiest ways to enjoy leftover sourdough bread!
This Recipe Is
- light with crisp exterior
- warm and soft custardy (not eggy) interior
- lightly sweet and tender
Standout Ingredients
- Sourdough Bread: creates a sturdy texture for the custard to soak into while allowing the outside to crisp up. Since we’re cutting inch-thick slices of bread, there’s plenty of nooks and crannies for the custard to make its way into.
I love this recipe made with homemade crusty Multigrain Sourdough Bread or softer Maple Oat Sourdough Sandwich Bread. If you’re feeling extra decadent, try it with Sourdough Discard Banana Bread!
- Orange Zest: fresh and sunny, fresh orange zest adds a burst of citrus flavor and takes this French toast beyond ordinary. Don’t skip it!
I tested this recipe using all whole milk, half whole milk with half and half, and all half and half. By far, the all half and half version created the richest texture simply because it contains more fat than using whole milk alone or in part.
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How to Make Sourdough French Toast
Step by Step
Customize your French toast by adding cinnamon, cardamom or nutmeg to the custard. Share with toasted slivered almonds or Candied Maple Pecans.
You don’t have to be a sourdough baker to enjoy sourdough French toast. Look for sourdough bread at your local bakery, preferably without an open crumb. A closed crumb will soak up more custard.
Traci’s Tips
- Keep it Low: since we’re cooking with butter, so you’ll want to keep the griddle or skillet over medium to low heat. It’s a balance of cooking the soaked thick cut sourdough bread through, while creating a golden-brown exterior without burning.
- One-Inch Thick Sliced Sourdough Bread is called for in the recipe. If using thinner sourdough bread, you’ll need to soak for a shorter period of time.
7 Ingredient Sourdough French Toast
A rich and decadent breakfast or brunch, I'm here to tell you, you can make French toast with sourdough bread! Infused with orange zest and a touch of vanilla, every bite is a delicious balance of richness and warmth. Griddled to golden-brown perfection, sourdough French toast is lightly crisp on the outside and irresistibly tender on the inside. And, it’s ready in 25 minutes.
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Ingredients
- 2 Large Eggs
- 1 tablespoon Pure Maple Syrup, + more for serving
- 1 teaspoon Vanilla Extract
- 1 cup (235 grams) Half and Half
- 1 1/4 teaspoons Orange Zest, from about 1 large orange
- Pinch Fine Sea Salt
- 1 pound (453 grams) Sourdough Bread, preferably day old, cut into 4, 1 inch thick slices
- 1 tablespoon Unsalted Butter, + more for serving
Share With (optional)
- Candied Maple Pecans
- Toasted Slivered Almonds*, see note
- Powdered Sugar
Instructions
- Get Ready: Locate a baking dish that will accommodate your bread during soaking based on your cooking method. If cooking in two skillets or on a griddle large enough to accommodate all the sourdough pieces, you can soak the bread all at once. If in one skillet, you'll cook two pieces at a time, so you'll soak in batches.
Mix the Custard
- In a medium mixing bowl, whisk the eggs, maple syrup, and vanilla extract until no white streaks remain. Pour in the half and half, add the zest and salt. Whisk until incorporated.
Soak the Sourdough
- Transfer the milk mixture to a baking dish large enough to accommodate the bread. Place the bread in the custard, flat. Soak each side for about 4 minutes.
Cook
- Meanwhile, heat your griddle or well seasoned 10 inch (25 cm) cast iron skillet over medium heat. Once warm, add half a tablespoon of butter per 2 pieces of bread to the pan and allow it to melt. Transfer the soaked bread to the skillet, allowing the custard to drain off a bit before placing it in the pan. Cook low and slow on medium to medium-low heat for 5-7 minutes on each side or until golden-brown and fragrant. Adjust the heat down to prevent the butter from burning. Remove from the heat and share right away, or hold on a sheet pan in a warm 200 Fahrenheit (93 Celsius) oven until ready for sharing.
To Serve
- Slice pieces in half and share warm with a pat of butter, warm pure maple syrup, sprinkle of powdered sugar, and if desired, slivered almonds or candied maple pecans.
Notes
*Toasted Slivered Almonds: toast 1/4 cup (25 grams) of slivered almonds stovetop in a small dry pan on low heat, tossing occasionally to avoid burning for about 5-7 minutes, or until golden and fragrant.
To Freeze and Reheat: cool completely, then transfer to a parchment lined sheet pan. Lay flat, freeze, then transfer to a freezer bag. You can transfer the frozen pieces straight to a hot 375 Fahrenheit (190 Celsius) oven on a parchment lined sheet pan. Bake for about 5-8 minutes.
Nutrition below does not include optional toppings or maple syrup.
Nutrition
Serving: 1piece | Calories: 459kcal | Carbohydrates: 65g | Protein: 17g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 751mg | Potassium: 255mg | Fiber: 3g | Sugar: 11g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 5mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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