The Ultimate Sourdough French Toast
This homemade sourdough french toast recipe is subtly sweet, perfectly crisp, and complete with a fluffy, chewy middle. Slices of sourdough bread soaked in egg, milk, vanilla, and cinnamon and fried on a hot skillet. Top with maple syrup, fresh berries, or whipped cream for the perfect weekend breakfast treat!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 881
Sourdough French Toast
- 3 cups milk
- 4 eggs
- 2 teaspoons vanilla
- 1 tablespoon cinnamon
- 12 slices sourdough bread
- 8 tablespoons butter
Serving Options
- maple syrup, butter, nut butter, fruit, nuts, whipped cream, etc.
Preheat oven to 200 degrees.
In a 9x13 baking dish, make the batter by combining the milk, eggs, vanilla and cinnamon. Beat to combine.
3 cups milk, 4 eggs, 2 teaspoons vanilla, 1 tablespoon cinnamon
Heat a cast iron skillet over medium high heat.
Dredge 2 or 3 slices (or however many you can fit in your skillet at a time) of sourdough bread in the batter, turning it 3 times and pressing on the bread while it's in the batter so it absorbs the liquid.
12 slices sourdough bread
Melt 1 tablespoon of butter in the warm skillet. Cook the first side of the battered bread for about 3-4 minutes until crispy and golden brown. Cook the second side until it is also crispy, another 2-3 minutes.
8 tablespoons butter
Keep the cooked slices warm by leaving it in the oven in an oven safe baking dish.
Repeat dredging the bread and cooking it.
Serve warm with desired toppings.
Will keep an airtight container container for 1 week. You can reheat it on the stove in a pan, in the oven, or even in the toaster.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Bread: I love sliced sourdough sandwich bread, Trader Joe's makes my favorite. Love the combination of the sour and sweet!
Milk: You can use your preferred milk (whole milk, 2%, 1%, nonfat), or even dairy free milk (almond milk, coconut milk, oat milk, etc)
Leftover Batter: Toss out any unused batter. The egg mixture doesn't keep well and if you want to make another batch at a later time, use fresh ingredients.
Storage: Leftovers will keep in an airtight container for up to 1 week. You can reheat it on the stove in a pan, in the oven, or even in the toaster.
Keep it Warm: Preheat your oven to 200 degrees and keep the cooked slices warm by leaving them in the oven in an oven-safe baking dish while you make your batch. This way, when you're ready to serve it, it's nice and hot!
Calories: 881 | Total Carbs: 152g | Protein: 36.9g | Fat: 13.8g | Fiber: 6.8g | Net Carbs: 145g