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Easy Sourdough French Toast for a Custardy Breakfast

A stack of thick, golden-brown sourdough french toast slices, drizzled with syrup, ready to eat.
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Transform your leftover sourdough into the best breakfast! This easy recipe delivers crispy edges and a soft, custardy center, perfect for a weekend brunch or quick morning treat.

Ingredients

Scale
  • 6 thick slices day-old sourdough bread
  • 3 large eggs
  • 1 cup half-and-half or whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 4 tablespoons unsalted butter, divided

Instructions

  1. In a shallow dish, whisk together the eggs, half-and-half, vanilla extract, cinnamon, nutmeg, and salt until fully combined. This creates your rich custard base.
  2. Heat a large griddle or non-stick skillet over medium heat. Add 1 tablespoon of butter and let it melt until it foams slightly.
  3. Dip one slice of sourdough bread into the egg mixture, letting it soak for about 15 to 20 seconds per side. Sourdough is sturdy, so you can let it soak slightly longer than regular bread to achieve a custardy interior.
  4. Place the soaked bread onto the hot griddle. Cook for 3 to 4 minutes per side until the exterior is golden brown and caramelized.
  5. Add more butter to the skillet as needed between batches.
  6. Serve immediately with your favorite toppings, like maple syrup and fresh berries.

Notes

  • Using day-old or slightly stale sourdough bread works best because it holds its shape and absorbs the custard without becoming soggy.
  • For extra crispy edges, use slightly less milk in your mixture or let the bread soak for a shorter time.
  • You can prepare the custard mixture ahead of time and keep it refrigerated for up to 24 hours.

Nutrition

Find it online: https://sundayflavor.com/sourdough-french-toast-recipe-easy-custardy/