The Ultimate Sourdough French Toast Recipe (Perfectly Crispy & Custardy!)
Updated on November 10, 2025
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There is a special kind of magic reserved for slow weekend mornings. It is the quiet joy of a sunbeam hitting the kitchen floor, the first sip of coffee, and the promise of a truly spectacular breakfast.
In our house, that magic often smells like butter, cinnamon, and vanilla, because nothing says “weekend” quite like a perfect plate of French toast.
For years, I chased the ideal texture – that elusive combination of a rich, creamy custard center and impossibly crispy, golden-brown edges. The secret, I discovered, wasn’t in a complicated technique; it was in the bread. This sourdough french toast recipe is the delicious result of that discovery, and it will completely transform your brunch game forever.
Forget flimsy, soggy slices that fall apart in the pan. We’re using the hearty, tangy character of sourdough to create a French toast that’s robust, flavorful, and texturally perfect.
The subtle tang of the bread beautifully balances the sweetness of the maple syrup, creating a sophisticated and utterly addictive breakfast you’ll make again and again.
Why Sourdough is the Best Bread for French Toast
Before we dive in, let’s talk about why sourdough isn’t just a good choice for French toast it’s the best choice. If you’ve ever been disappointed by a sad, floppy slice of French toast, your bread was likely the culprit. Sourdough solves every common problem.
Superior Structure: Sourdough has a sturdy, open crumb and a hearty crust. This structure allows it to soak up the perfect amount of rich egg custard without becoming saturated and falling apart. It’s the ultimate defense against sogginess.
Incredible Flavor: The natural, mild tang from the sourdough fermentation process provides a beautiful, complex flavor that cuts through the richness of the eggs and the sweetness of the toppings. It elevates the dish from a simple sweet breakfast to a truly gourmet experience.
The Perfect Texture: Because it’s so robust, sourdough bread crisps up exceptionally well in a hot, buttered skillet. This creates an unforgettable texture contrast: a deeply golden, crunchy exterior that gives way to a soft, custardy, and tender center.
Ingredients for the Perfect French Toast Custard
The secret to a rich, flavorful interior lies in a well-made custard. It’s simple, but using quality ingredients makes all the difference.
The Bread: The star of the show! Use day-old or slightly stale, thick-cut sourdough bread. Fresh, soft bread will absorb too much liquid too quickly.
Eggs: These provide the rich, custardy foundation. Use large, good-quality eggs for the best flavor.
Milk & Heavy Cream: While you can use all milk, I find that a combination of whole milk and a splash of heavy cream creates the most luxurious and tender custard.
Flavorings: A generous splash of pure vanilla extract and a healthy dash of ground cinnamon are essential for that classic, warm French toast aroma. A tiny pinch of nutmeg is my secret ingredient for added depth.
Sweetener: I add a tablespoon of real maple syrup or brown sugar directly into the custard. This helps the exterior caramelize beautifully in the pan and adds a subtle, integrated sweetness.
Salt: Just a pinch! Salt enhances all the other flavors and balances the sweetness.
The Ultimate Sourdough French Toast Recipe (Perfectly Crispy & Custardy!)
Equipment
- Non-stick skillet or cast-iron pan, shallow bowl, whisk, spatula
Ingredients
Instructions
- 1
Make the custard: In a shallow bowl, whisk together eggs, milk, vanilla, cinnamon, nutmeg, and salt until smooth.
- 2
Soak the bread: Dip each slice of sourdough in the custard mixture for 20-30 seconds per side, letting it soak but not become soggy.
- 3
Preheat the pan: Heat a non-stick skillet or cast-iron pan over medium heat and melt 1 tbsp butter.
- 4
Cook the toast: Add soaked bread slices and cook 3-4 minutes per side until golden brown and crispy on the edges. Add more butter if needed for remaining slices.
- 5
Serve: Stack slices, drizzle with maple syrup, and top with fresh berries or a dusting of powdered sugar.
Notes
After making hundreds of slices over the years, I’ve learned that a few small details make a huge difference. Follow these tips to guarantee your sourdough French toast is perfect every single time.
Tip 1: Why Stale Bread is Non-Negotiable for the Best French Toast
I can’t stress this enough: using day-old or slightly stale bread is the single most important factor for success. The drier, firmer crumb structure creates tiny pockets that act like a sponge, absorbing the perfect amount of custard without becoming waterlogged. Fresh bread is too soft and will turn into a soggy mess.
Tip 2: Master the Perfect Golden-Brown Crust with Medium Heat
It’s tempting to crank up the heat to get a fast, dark crust, but this is a mistake. High heat will scorch the butter and the outside of the bread before the custard in the center has a chance to cook through, leaving you with a raw, eggy interior. Cook low and slow over medium heat. This allows the custard to set gently while the exterior develops a deep, even, golden-brown crust.
Tip 3: The Right Way to Keep French Toast Warm and Crispy
If you’re cooking for a crowd, don’t stack finished slices on a plate they will steam each other and lose their crispiness. Instead, preheat your oven to 200°F (95°C) and place a wire cooling rack on a baking sheet. As each slice of French toast is done, transfer it to the wire rack and place it in the warm oven. This keeps every piece hot and perfectly crispy until you’re ready to serve.
How to Make Perfect Sourdough French Toast (Step-by-Step)
This process is simple, but the details matter. Follow these steps for foolproof French toast every time.
Prepare the Bread: Slice your day-old sourdough into thick slices, about ¾- to 1 inch thick. If your bread is still quite fresh, you can leave the slices out on a wire rack for a few hours to help them stale slightly.
Whisk the Custard: In a shallow dish that’s wide enough to fit a slice of bread (a pie plate works perfectly), whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Whisk vigorously until the mixture is completely uniform and slightly frothy, with no visible streaks of egg yolk.
The Quick Soak: This is the most important step! Do not over-soak the bread. Working one slice at a time, place it in the custard and let it soak for just 15-20 seconds per side. The bread should be coated and feel slightly heavier, but not completely saturated. This is the key to avoiding a soggy center.
Cook to Golden Perfection: Melt a tablespoon of butter in a large cast-iron skillet or on a griddle over medium heat until it sizzles. Gently lift a soaked slice of bread from the custard, allowing any excess to drip off, and place it in the hot pan. Cook for 2-4 minutes per side, until the exterior is a deep golden-brown, caramelized, and crispy.
Serve Immediately: Serve the French toast hot from the skillet, slathered with butter and drizzled with plenty of maple syrup.
