Sourdough French Toast

5 from 1 vote

This super easy Sourdough French Toast is the perfect way to use up stale bread. It's simple and delicious. Ideal for weekend brunch.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch

Cuisine: American

Servings: servings

Calories: 514kcal

Author: Briana

6 slices sourdough toast, stale (You will need between 6-8 slices of bread depending on the thickness, and how stale the bread is. The staler the bread, the more custard mixture it will soak up.)
2 large eggs
8 ounces whole milk
¼ cup sugar (or any sweetener of choice)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg (optional)
5 tablespoons unsalted butter (for cooking the french toast)
Top with: whipped cream, berries, maple syrup or replacement, butter.

In a mixing bowl or shallow baking dish, whisk together eggs, milk, vanilla, salt, sugar, cinnamon, and nutmeg.
Dunk stale bread slices into the mixture for about 30 seconds per side. Add to a skillet over medium-low heat with melted butter. Cook for about 3 minutes per side until golden brown.
Cook in batches if necessary to avoid overcrowding your pan. Once finished, served with maple syrup or replacement, whipped cream, and berries. Enjoy!
Store in an airtight container in the fridge for up to 5 days.

No toppings (berries, whipped cream, maple syrup) are included in the nutrition facts.
Nutmeg is optional but highly recommended and delicious.
Skim milk, half and half, heavy cream, or nut milk can be used in place of regular whole milk.
Cook them on medium-low heat - Low and slow wins here to ensure a perfect golden brown french toast. You can increase to up to medium heat if needed, but take care because higher heat is more likely to burn your french toast.
Keep warm while finishing the batch - For the best warm french toast, place the cooked french toast on a plate or baking sheet, then cover it with aluminum foil. You could also keep them in a warm oven to keep warm at around 250°F.
Use stale bread - While most situations call for fresh sourdough, this is one exception! Dry or stale bread is crucial for ensuring the bread can absorb enough moisture. Stale bread is like a sponge, so we need somewhere for all of the egg custard to go!
This recipe can be customized with regular sugar and maple syrup, or sugar-free versions. Please note that if you make substitutions to sugar-free versions, this will decrease the carb, sugar, and calorie count.