Make brunch unforgettable with this Sourdough French Toast. Crispy, fluffy, and full of cinnamon-vanilla flavor, the recipe uses leftover sourdough that adds the perfect texture for a quick, delicious breakfast!

A serving of Sourdough French Toast with a topping of honey and butter surrounded with blueberries and strawberries

If you’ve got a few slices of sourdough sitting on your counter that are just past their prime, this Sourdough French Toast recipe is the perfect way to give them new life. Turning leftover bread into something golden, fluffy, and absolutely irresistible, it’s a breakfast that feels indulgent but couldn’t be easier to make. The natural tang of sourdough adds a delicious depth of flavor that balances perfectly with the sweet custard and warm hints of cinnamon and vanilla.

Traditionally, French toast is made with a thick slice of brioche, challah (which we used for our whipped ricotta French toast), or soft bread. This version has slices of sourdough soak up a rich egg mixture before being cooked to perfection on a hot griddle, creating that signature crisp edge and tender, custardy center.

Whether you serve it with a drizzle of maple syrup, a dusting of powdered sugar, or a heap of fresh berries, Sourdough French Toast is a timeless breakfast or brunch favorite that turns simple ingredients into something truly special.

It’s cozy, satisfying, and the best reason to never let good bread go to waste! Recipes that use up leftovers (like these leftover spaghetti recipes and leftover chili recipes) are always a win our book.

Table of Contents

Ingredients Needed

Sourdough bread: Thick, day-old slices work best for soaking up the custard without falling apart.
Whole milk: Adds moisture and helps create that creamy interior.
Heavy cream: Gives the custard a rich, velvety texture and extra indulgence.
Large eggs: The base of the custard mixture, binding everything together.
Vanilla extract: For warm, aromatic sweetness in every bite.
Cinnamon: A classic French toast spice that adds cozy flavor and color.
Orange zest: Brightens the dish with a subtle citrus note that complements the tangy sourdough.
Salt: Just a pinch to balance the sweetness and enhance flavor.
Butter: For greasing the pan and achieving those perfectly golden, crispy edges.

What Kind of Sourdough Bread Works Best for French Toast?

Almost any sourdough bread will work beautifully for French toast, whether it’s homemade or store-bought. The key is choosing a loaf with a tighter crumb, meaning fewer large air pockets. So it can soak up the custard evenly without falling apart.

If you’re slicing your own loaf, aim for slices about the same thickness as regular toast or a sandwich (around 3/4 inch). While traditional French toast recipes often use soft, thick slices of brioche or challah, sourdough has a denser texture that benefits from being cut a bit thinner. Cutting it too thick can prevent the custard from soaking in properly, leaving the center heavy or dry.

Stick with a sturdy, slightly stale sourdough for the best results. Tt will absorb the custard perfectly and yield a crisp, golden exterior with a soft, custardy center. If you’re feeling fancy, you can whip up this delicious All Natural Unicorn Toast Recipe pairing.

Whole milk, heavy cream, eggs, vanilla extract, cinnamon, orange zest in a pan with slices of sourdough bread

How to Make Sourdough French Toast

1 — Preheat your pan: Heat a griddle or large heavy-bottomed skillet over medium heat.

2 — Make the custard base: In a shallow baking dish, whisk together the heavy cream, whole milk, and eggs until smooth and well combined. No visible egg whites should remain. (You may need to give the mixture an occasional whisk as you go to keep it evenly blended.)

3 — Add flavor: Whisk in the vanilla extract, cinnamon, orange zest, and a pinch of salt until fully incorporated.

4 — Soak the sourdough bread: Place 2–3 slices of thick-cut sourdough into the custard, letting them soak for 1–2 minutes per side so they absorb the liquid but don’t become soggy.

5 — Cook the French toast: Melt about a teaspoon of butter on the hot griddle, then add the soaked bread slices. Cook for about 2 minutes per side, or until golden brown and slightly crisp, with no visible wet egg remaining.

6 — Repeat and serve: Continue soaking and cooking the remaining slices, adding more butter as needed. The number of finished pieces will depend on the thickness and dryness of your bread as well as the soak time.

Serve your homemade sourdough French toast warm with maple syrup, fresh berries, or a dusting of powdered sugar for a cozy, café-style breakfast or brunch.

sourdough bread drench with mixed whole milk, heavy cream, eggs, vanilla extract, cinnamon, orange zest in a pan

Recipe Notes and Tips

Use day-old or slightly stale bread: The drier your sourdough bread is, the more custard it will soak up, creating that rich, creamy texture inside while staying crisp on the outside. If your bread is fresh, slice it and leave it out overnight to dry a bit before.
Adjust for smaller batches: This recipe can easily be halved if you don’t need a full batch. Just reduce each ingredient by half for a smaller serving.
Control your heat: If your French toast is browning too quickly, lower the heat so it cooks through evenly. Too high a temperature can cause the exterior to burn before the center sets, leaving it soggy. Aim for that perfectly golden crust with a soft, custardy middle.
Customize your flavors: The vanilla extract, cinnamon, and orange zest give this recipe a warm, aromatic twist, but feel free to make it your own. Try swapping in almond extract, lemon zest, cardamom, or a touch of chai spice for a creative flavor upgrade.
Top it your way: Classic maple syrup is always a winner, but you can take your French toast to the next level with butter, whipped cream, fresh berries, jam, caramelized bananas, or even powdered sugar. Mix and match toppings for a brunch-worthy presentation every time.
Storage: Stored leftovers in an airtight bag or container in the refrigerator for 3-4 days.
To reheat: Simply pop a slice of french toast in a toaster set on low. Reheat it until it is warmed through and is a bit crusty again.

Mixed whole milk, heavy cream, eggs, vanilla extract, cinnamon, orange zest in a pan for sourdough french toast recipe

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close up photo of Whole milk, heavy cream, eggs, vanilla extract, cinnamon, orange zest in a pan for sourdough french toast recipe

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5 from 6 votes