Sourdough French Toast: A Tangy, Custardy Brunch Favorite

If you’re looking for French toast with a little more flavour, structure, and character, it’s time to meet your new breakfast go-to: sourdough French toast. With its chewy interior and tangy bite, sourdough makes an amazing base for soaking up rich custard, and when it’s pan-fried to golden brown, it hits that perfect balance of crisp and creamy.

At Tasty Plated, Chef Rachael calls this the “weekend win” breakfast, quick enough for a lazy Saturday morning, but special enough to serve with coffee and fresh fruit on a brunch table.

Whether you’re working with day-old sourdough or slicing into a fresh bakery loaf, this dish brings warmth, richness, and that unmistakable sourdough depth.

• Why Use Sourdough for French Toast?

Sourdough isn’t just trendy, it’s practical and flavourful for French toast. The bread’s sturdy texture holds up beautifully to a creamy egg mixture, and the tangy flavour cuts through the sweetness of syrup and toppings for balance in every bite.

Why sourdough works:

• It holds its shape when soaked in custard

• The crust crisps up beautifully in the pan

• That subtle sourness makes the sweetness pop

• It’s an ideal use for day-old or stale slices

Bonus: sourdough is often easier to digest for people sensitive to commercial yeast, making it a thoughtful brunch choice.

• Ingredients You’ll Need for Sourdough French Toast

This recipe sticks with classic ingredients but lets the bread shine. Feel free to double the custard if you’re cooking for a crowd.

For the custard:

• 4 large eggs

• ¾ cup whole milk (or half & half)

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• Pinch of nutmeg (optional)

• 1 tablespoon maple syrup or honey

• Pinch of salt

For the toast:

• 6 slices sourdough bread (¾” thick)

• 2 tablespoons butter, for the skillet

• Toppings: maple syrup, berries, powdered sugar, yogurt, or nut butter

Chef Rachael loves adding a teaspoon of orange zest to the custard for a citrusy lift.

• How to Make Sourdough French Toast (Step-by-Step)

Step 1: Make the custard

Whisk eggs, milk, vanilla, cinnamon, maple syrup, and salt in a shallow bowl or dish.

Step 2: Soak the bread

Place sourdough slices in the custard and let them soak for 30–60 seconds per side. You want them moist, not soggy.

Step 3: Preheat your pan

Melt butter in a large non-stick skillet or griddle over medium heat. Make sure the surface is hot before adding the bread.

Step 4: Cook the toast

Place soaked bread into the skillet and cook for 2–3 minutes per side, or until golden brown and crisp.

Step 5: Serve warm

Top with your favourites, maple syrup, fresh fruit, powdered sugar, or even a dollop of whipped yogurt.

• Chef Rachael’s Tips: Custard, Heat, and Crisp Edges

Getting that perfect French toast finish is all about balance, soft inside, crisp outside, and never soggy.

Chef Rachael’s pro tips:

• Use day-old bread for the best soak-and-hold combo

• Add cream or half & half for a richer custard

• Let the toast rest 1-2 minutes on a rack before serving so the crust stays crisp

• Want savoury vibes? Skip sugar and serve with bacon, avocado, or a poached egg

“Don’t rush the cook time, that slow browning brings out all the flavour,” Chef Rachael says.

• Table: Sourdough vs Brioche vs White Bread French Toast

• Topping Ideas, Storage Tips, and Flavor Variations

Sweet toppings:

• Maple syrup

• Fresh berries or banana slices

• Nutella, peanut butter, or almond butter

• Greek yogurt + honey

• Powdered sugar and cinnamon

Savoury pairings:

• Soft scrambled eggs

• Crisp bacon or sausage

• Sautéed mushrooms and herbs

• Avocado + chili flakes

Storage tips:

• Leftovers? Cool completely, then wrap in foil or airtight container

• Refrigerate for up to 3 days

• Freeze slices on a tray, then bag them, toast or reheat in oven

• Reheat at 350°F for 10 minutes or pop in the toaster oven

• FAQs About Sourdough French Toast

1. Does sourdough bread need to be stale for French toast?
Not always, but slightly stale bread absorbs custard better without falling apart.

2. Can I make this dairy-free?
Yes! Use almond or oat milk and skip the butter for coconut oil or ghee.

3. Can I bake instead of pan-fry?
Yes. Bake on a parchment-lined sheet at 375°F for 12-15 minutes, flipping halfway through.

4. Can I make it the night before?
You can prep the custard and slice the bread, but soak and cook fresh in the morning for best texture.

5. What’s the best skillet for French toast?
A cast iron or non-stick griddle works best for even browning.

6. Can I turn it into a casserole?
Absolutely. Layer slices in a baking dish, pour over custard, and bake for a crowd-friendly brunch.

• Final Bite: Satisfying, Tangy, and So Worth Making Again

There’s something about sourdough French toast that just feels special. It’s a little more rustic, a little more flavourful, and every bit as comforting as the classic version, maybe even better.

With Chef Rachael’s simple custard and real-food tips, you’ll have golden slices ready in no time, topped just the way you love them.

It’s the kind of breakfast that makes staying in feel like a treat.