Made with sourdough bread, eggs, milk, vanilla extract, and a sprinkling of cinnamon, this sourdough French toast recipe is healthy and delicious. It’s the perfect recipe for weekend breakfasts and freezer-friendly for a quick weekday meal. Use homemade sourdough bread or your favorite store-bought bread to make this easy breakfast!
What Makes This Recipe So Good?
Sourdough bread makes the best French toast. Sourdough is healthier and easier to digest (listen: the health benefits of sourdough podcast episode) and the crumb holds up perfectly when soaking the bread in the French toast batter (no soggy French toast).
- Budget-Friendly, Simple Ingredients: Not only is this recipe made with very simple pantry ingredients, like eggs, milk, and maple syrup or honey, it’s also made with stale bread. Instead of tossing stale sourdough bread, you now have the perfect use for it!
- Quick and Easy: It takes just 5 minutes to combine the ingredients. And then it’s just a matter of cooking the bread in butter on the stove-top for 2-3 minutes on each side.
- Freezer-Friendly: While it is quick and easy, French toast isn’t a breakfast we typically make during the week. But that doesn’t mean that we can’t enjoy this family-favorite breakfast on a busy Monday. Instead, I freeze and reheat leftover French toast for a quick and easy breakfast (to serve along with a side of fluffy scrambled eggs).
- No Refined Sugar: Just a touch of maple syrup or honey and cinnamon balances the tanginess of the sourdough bread perfectly!
Here’s what you’ll need to make this easy sourdough French toast recipe.
- 8 slices sourdough bread (about 3/4 inch thick), at least 2 days old
- 4 eggs
- 2/3 cup whole milk, heavy cream, almond milk, cashew milk, or canned coconut milk
- 2 TB maple syrup or honey
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tsp pure vanilla extract
- pinch salt
- 3 Tablespoons butter (for cooking)
How to Make, Step by Step
You’ll need the ingredient listed above, a shallow baking dish or bowl, and a large skillet. I use a cast-iron skillet, as I think it helps crisp up the bread more than a stainless steel or non-stick skillet.
Step 1: Make the Egg Mixture
In a shallow baking dish or bowl, whisk the eggs, milk, ground cinnamon, nutmeg, vanilla extract, honey or maple syrup, and salt.
Step 2: Soak the Bread
Place 1-2 bread slices (depending on how many will fit in your skillet) in the egg and milk mixture for about 1 minute. For thicker slices, or whole wheat bread, soak for up to 2 minutes. Flip the bread and soak on the other side for about 1 minute. Only dunk as many bread slices as you can cook at the time.
Step 3: Cook the French Toast
Melt some butter (about 1/2 tablespoon) in the skillet over medium heat.
Remove the bread slice from the milk and egg mixture, holding the bread over the soaking dish for just a few seconds so excess egg mixture drips off the bread. Place the bread in the hot skillet.
Cook the bread for 2-3 minutes, until the bread has a golden crust, then use a spatula to flip and cook the bread for another 2-3 minutes. During the last minute, turn up the heat if you’d like a crispy crust on bread.
Step 4: Repeat
Whisk the egg mixture before soaking more bread. Then add the next slices of bread and more butter to the skillet. Repeat the process: add more butter, soak the bread, add bread to the skillet.
4 French Toast Variations
Use your favorite gluten-free sourdough bread, sliced into 3/4-1 inch slices. You can make gluten-free sourdough at home, using a gluten-free sourdough starter, or purchase store-bought bread.
I find that a small amount of maple syrup or honey adds to the flavor of the recipe, but if you’d like to make a French toast variation without any sweetener, simply skip this ingredient. The cinnamon also adds to the sweet flavor.
French Toast Sticks
This is the perfect way to pack French toast in the kid’s lunchbox or for an easy weekday breakfast. Here’s how to make this variation.
- Cut the bread into long slices, then soak for about 15-30 seconds in the milk and egg mixture.
- Cook the sticks in melted butter.
- Once removed from the heat, cool the French toast sticks on a plate, then store in the fridge up to 4-5 days (in an airtight container).
- Or freeze the slices on a parchment paper lined sheet pan, then transfer to a freezer bag and store for up to 2 months.
- Place the French toast sticks in the lunchbox with a little container of maple syrup for dipping. They’ll defrost by lunchtime. Or, reheat in a skillet with butter or the microwave for an easy breakfast.
- Use Medium Heat: Using a high heat to cook the bread will cause the butter to burn. Instead, the first time you add the bread to the skillet, use medium heat, then at the end of cooking the French toast, turn up the heat a bit higher to add a nice crust (if desired). Then reduce the heat again before adding the next slices to the skillet. Ghee is also a great option to use instead of butter as it has a higher smoke point (doesn’t burn as easily).
- Use Older Bread: Old, leftover sourdough bread makes the perfect French toast (and the best eggs in a basket–eggs, bread, and butter or breakfast strata). Use bread that is at least 2 days old. Freshly baked bread is too soft to stand up to soaking in the custardy egg mixture.
- Use 3/4 Inch Thick Bread Slices: 3/4-inch thick slices of bread are ideal for making homemade French toast. Thin slices will fall apart in the egg and milk mixture (you can still use thinner slices, just soak for less time). Thick slices won’t soak up all that deliciousness.
How to Store
- Store leftover French toast in an airtight container in the fridge for 4-5 days.
- To freeze, once fully cool, place the cooked slices on a sheet pan, then freeze. Once frozen, place the bread in a freezer bag and store for up to 2 months. This is a great way to make breakfast in advance and pull out just a few slices of French toast at a time. Freezing the cooked bread on a sheet pan keeps the bread slices from sticking together.
How to Reheat
Reheat in the microwave, toaster (cook just like a piece of toast), toaster oven, or in a skillet with a bit of butter or cooking spray (like avocado oil spray) over low-medium heat.
What to Serve with Sourdough French Toast
Serve the slices on their own with a topping or pair with another delicious breakfast recipe. I love to add a protein on the side, since I’m always looking for ways to increase my protein. Here are a few serving ideas to pair with this recipe.
Easy Sourdough French Toast
- 1 shallow baking dish
- 1 large skillet
For Cooking the French Toast
- 3 Tablespoons butter
- In a shallow baking dish or bowl, whisk the eggs, milk, ground cinnamon, nutmeg, vanilla extract, maple syrup, and salt.4 eggs, 2/3 cup whole milk, 2 Tablespoons pure maple syrup, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon pure vanilla extract, 1 pinch salt
- Place 1-2 bread slices (depending on how many will fit in your skillet) in the egg and milk mixture for about 1 minute. For thicker slices of bread, or whole wheat bread, soak for up to 2 minutes. Flip the bread and soak on the other side for about 1 minute. Only dunk as many bread slices as you can cook at the time.
- Melt some butter (about 1/2 tablespoon) in the skillet over medium heat. Once melted, swirl the skillet so the butter evenly coats the skillet.
- Remove the bread slice from the milk and egg mixture, holding the bread over the soaking dish for just a few seconds so excess egg mixture drips off the bread. Then place the bread in the hot skillet.
- Cook the bread for 2-3 minutes, until the bread has a golden crust, then use a spatula to flip the bread and cook for another 2-3 minutes. During the last minute, turn up the heat if you'd like a crispy crust on bread.
- Remove the bread to a plate or place in the oven (see note below) to keep the slices warm until serving.
- Repeat the process: add more butter, soak the bread, add bread to the skillet. Whisk the egg and milk mixture each time before adding more bread.
- Serve warm with topping of choice (see notes below for different topping ideas).
- Whipped cream or whipped coconut cream
- Sliced bananas
- Chocolate chips
- Fresh berries: strawberries, blackberries, blueberries, raspberries (how to store the berries properly so they stay fresh)
- Peanut butter, sunflower butter, or almond butter (my favorite way!)
- Sliced fresh peaches
- Shredded coconut
- Sautéed apple slices in butter, cinnamon, and a touch of honey
Take the Guess Work OUt of meal planning
Free 64 Rotational Meals Ideas Cheat Sheet
Breakfast, lunch, dinner, and snack recipes to rotate week after week. Put healthy meals on auto-pilot.
meal plan solution
Family Survival Weekly Meal Plan
The Family Survival Meal Plan is the fast-track way to put real-food meals on autopilot and break out of mealtime survival with the easy-to-follow meal plan, time-saving food prep and cooking methods, and the real-food recipe book that make nourishing your family one less thing to stress about.