How To Make Sourdough French Toast for a Luxury Breakfast!

If you are wondering what to do with stale bread, then this sourdough French toast recipe is perfect! Tell me what’s better than cooking a day-old sourdough dipped in a custard of milk, eggs, sugar, and cinnamon and served with your favorite berries and maple syrup for your morning breakfast. (Um well, yum and delicious, I must say!)

There is stale sourdough bread in my fridge, so I thought of making the appetizing French toast with sourdough bread, which all the family loved. The French toast sourdough is so easy to make; I just put together the milk, eggs, sugar, ground cinnamon, and flour to make it better, then soak my sourdough slices and fry them in butter. I serve them with fresh fruits, powdered sugar, and maple syrup. My choice of lavish breakfast is French toast, waffles, pancakes, puddings and toast. 

Why You Will Love This French Toast with Sourdough Bread Recipe

• Classic Breakfast: Soft and fluffy French toast is my ultimate Sunday or Christmas breakfast. 
• Simple: Making these toasts is so simple that you don’t have to put in a lot of effort. They are simple and contain a lot of protein from eggs. 
• Ready in a Few Minutes: Make a fancy restaurant-style French toast at home in less than 20 minutes. 
• Beautiful Contrast: The cross between outer crispy and crusty sourdough with the inner fluffiness of egg and milk custard is tempting.
• Don’t Throw the Stale Sourdough: The waste of leftovers is not my thing. What I like best about this sourdough toast is that it uses leftover stale sourdough you are about to throw away. The sturdy sourdough holds the batter well and cooks to perfection without getting drowned in batter like ordinary bread. 

Which Bread to Choose for A French Toast (Basic Guide)

Many people are confused about the selection of the perfect bread for the French toast. Before choosing the bread, you must know that fresh bread falls apart and gets soggy when put in the batter. A day-old bread soaks up the liquid batter much better. Stale bread is the best choice; soak it in enough liquid to make it crispy on the outside and fluffy on the inside. The French typically prefer day-old bread as they want dry bread that soaks up liquid without falling apart. That’s why I am making this with day-old crusty sourdough bread, as it is dry and spongy. Croissant, Brioche, Challah bread, or Baguette are the best choices for making French toast.

Other Ways to Make the French Sourdough Toast

I made them in the classic French style. The other styles are baked French toast casserole and Nutella stuffed. The baked method involves arranging bread slices soaked in custard in a casserole and baking (after soaking them overnight). The stuffed style involves stuffing chocolate in a thick bread slice and cooking it after dipping it in batter. 

Ingredients

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• 4 slices of stale or a day-old sourdough (Cut into 1-inch-thick and 6-inch-long)
• 3 eggs
• ¾ cup whole milk
• 1/2 tablespoon heavy cream 
• 1 tablespoon sugar
• 2 teaspoons of ground cinnamon 
• Pinch of salt
• 1 tablespoon all-purpose flour (my secret ingredient)
• 2 tablespoons of butter, unsalted

Instructions

1.Slice the Sourdough

Slice the day-old or stale sourdough of 1 inch thick and 6 inches long. 

2.Make the Custard

Add the milk, heavy cream, eggs, sugar,

ground cinnamon, a pinch of salt,

and all-purpose flour in a bowl and whisk until smooth custard with no lumps of flour. I should clarify that the flour is optional, and it is my secret ingredient to make perfect French toast. Transfer the custard into a shallow and wide dish large enough to hold the sourdough slices. 

3.Soak the Sourdough Slices

Dip and soak the sourdough slices for a few seconds, then flip them over to soak the other side to absorb the custard. Don’t soak them for a longer time, as they will get soggy and fall apart. 

4.Fry the French Toast in Butter

Melt butter in a non-stick pan on medium heat. When the butter starts bubbling and foaming, add the soaked sourdough slices and cook them slowly and low for 3 minutes. If you notice Maillard browning (Sugar melts and combines with hot butter to turn the surface brown) on one side, then flip it and cook for another 3 minutes on the other side. Remove the toast from the heat when it is nicely browned and ready to serve. 

5.Serve with your Favorite Toppings

For extra delight, serve the sourdough bread French toast with berries, honey, maple syrup, bananas, or sweet crumbs.

Variations and Toppings

There are endless variations and substitutions for toast. I try to add some unique additions to my toast each time I make it, and every time, the addition is lit (Screaming, wow).  

• If you have any dietary preferences, you can improvise french toast with sourdough bread accordingly. You can make it nondairy by using almond, coconut, or oat milk. 
• Do you want to make it gluten-free? Use gluten-free sourdough bread and omit the flour in the custard. 
• Strawberries, blackberries, blueberries, or raspberries are my favorite additions to toast.
• Serve with cherry tomatoes or avocado, the best combination with toast.
• Roasted bananas or fresh ones with caramel sauce and cinnamon powder to give your toast a warm twist. 
• For a natural sweet taste, you can drizzle honey or maple syrup on the toast.
• A little dusting with powdered sugar will give the aesthetic appeal and a great taste.
• Fresh fruits like kiwi, grapes, figs, red pomegranate seeds, and peaches will shower the colors on your toast plate. 
• Add chocolate or butter. Nutella is my favorite!
• Whipped cream, Greek lemon yoghurt, or crème fraiche gives the extra indulgent twist. 
• Cranberry jam and raspberry jam for jelly flavors.

Expert Tips

• The perfect thickness for bread slices for French toast is ¾ to 1 inch. Don’t make thinner slices, as they will fall apart when soaked in custard.
• Don’t oversoak the French toast. Many recipes ask you to soak for some minutes, but the key to perfect French toast is moderate soaking. The soaking time should be 20-30 seconds, and it also depends on the type of bread you are using. 
• The ratio of milk and eggs in the custard is very important. There must be 2 eggs for ½ cup of milk. You don’t want to make it extra eggy. The right ratio creates a balanced custard flavor. 
• Flip carefully with the help of a spatula so the toast won’t break. 
• I have extra tips! If you are willing to use regular fresh bread, toast it first to get nice crusty edges, so it won’t get mushy and is easy to handle. 

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