Two slices of sourdough French toast on a white plate with butter, raspberries, blueberries, and maple syrup.

Sourdough French Toast

Author: Stephanie Kay

Made with sourdough bread, eggs, milk, vanilla extract, and a pinch of cinnamon, this sourdough French toast is the perfect weekend brunch!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French
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  1. Preheat the oven to 200°F.
  2. In a mixing bowl or large baking dish, add eggs, milk, vanilla extract, sugar, cinnamon, and a pinch of salt and whisk until well combined.
  3. Slice the sourdough bread into 3/4-inch thick slices. Depending on the length of your slices, you may want to cut them in half; this makes them easier to handle and flip in the pan.
  4. Once sliced, add each slice of sourdough bread to the baking dish and soak for 1-2 minutes per side – this may need to be done in batches depending on how large your baking dish and pan are. If your bread is older or on the staler side, you may need to leave it for an extra minute or two. You want the bread to absorb the egg-milk mixture but still have some texture to it, not become completely soggy.
  5. While the sourdough is soaking, heat a large cast iron skillet or pan to medium heat, add a knob of butter, and warm until completely melted.
  6. Once the sourdough slices have soaked, remove them from the baking dish, gently shaking them to remove any excess egg-milk mixture, add slices to the pan, and cook for 2-3 minutes per side until golden brown.
  7. Continue this process until all of the slices have been cooked. You can keep cooked slices in a separate baking dish or on a baking sheet in the oven at 200°F to keep them warm while you finish up.
  8. Once cooked, serve sourdough French toast immediately with butter, berries, and maple syrup drizzled over the top.
  9. Any leftovers can be stored in the fridge for up to 5 days or in the freezer in an airtight container or bag for up to 3 months.