Sure, you’ve likely had homemade French toast before, but have you tried it with sourdough bread? If not, you’re in for a flavor upgrade! Sourdough offers a denser, chewier texture than regular white or brioche bread. Plus, its distinct tanginess goes perfect with the sweetness of syrup and your favorite toppings. Trust us, you’re in for a real treat!
Try our Homemade Blueberry Syrup as the perfect topping!
Why Our Recipe
- Uses thick-sliced sourdough bread for the perfect texture with the classic tang.
- Includes flour in the batter for the perfect crispy outside coating for your custard-like interior.
- Makes a big batch which is perfect for feeding a crowd or freezing for later.
I like to think there’s a bit of science involved in making the perfect plate of French Toast. You aim for that irresistible combination of a crunchy, golden exterior with a soft, pillowy interior. Lucky for you, I believe we’ve perfected the Homemade French Toast, with sourdough bread as the star of the show.
Ingredient Notes
- Milk: Whole milk gives the richest custard, but 2%, 1%, or any milk alternative will work.
- Large Eggs: Just standard grade AA large eggs here.
- Brown Sugar: Light or dark brown sugar both work. Dark brown sugar will add a deeper molasses flavor which is kinda tasty.
- All-Purpose Flour: Helps create that thicker custard that clings to the bread.
- Ground Cinnamon: Adds that classic cinnamon flavor.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Salt: Just a little salt balances the sweetness and enhances the other flavors.
- Sourdough Bread: Homemade or store-bought, your choice!
Sourdough Bread Options
Not all sourdough is created equal, and the kind you use can change the texture and flavor of your French toast. A rustic, artisan-style sourdough loaf works best. Look for a loaf that’s about medium density—not too soft and not too tough. You want it sturdy enough to soak up the custard without falling apart.
If your sourdough has a super thick crust, feel free to trim it slightly to avoid an overly chewy edge. Day-old sourdough is actually ideal for this recipe because it’s a little drier and absorbs the custard better.
Pre-sliced sourdough from the sandwich bread aisle can also be used, but it will be a lot softer, and if it’s thin, you’ll have to work more quickly when soaking so that the bread doesn’t turn to mush and fall apart.
Why We Add Flour
The secret to that perfect French toast texture? A bit of all-purpose flour in the batter is our secret to the perfect texture. It might sound unusual, but adding flour gives the outside of the toast just enough structure to crisp up beautifully when cooked. It creates a light coating that turns golden brown on the griddle while sealing in the creamy, custard-soaked interior.
Serving Suggestions
Sourdough French Toast is one of those recipes that’s just begging to be piled high with toppings. We love adding fresh berries—blueberries, strawberries, raspberries—you name it. They give a pop of freshness that cuts through the richness in the best way.
Want it a little sweeter? Go for classic maple syrup or even a drizzle of honey. A scoop of whipped cream (or Cool Whip if that’s what you’ve got) adds a creamy touch, and don’t forget a light dusting of powdered sugar to finish things off.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze leftover portions after cooling completely on a wire rack. Transfer the bread to a parchment paper-lined baking sheet. You can stack the French toast with parchment paper in between each layer. Once frozen solid, shift them to a resealable plastic freezer bag for long-term storage.
Reheat portions in the microwave for about 1 minute per slice or toast them on a griddle or in a frying pan for a crispier exterior.
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The recipe calls for flour,which is not included in mixing ingredients.
It calls for 1/2 cup of flour, which is the 4th ingredient listed.