I turn starter discard into Sourdough French Toast with a pantry staple most people forget they have, and the trick is ridiculously simple.

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I never thought a Sourdough French Toast Recipe could feel so intentionally simple until I grabbed slices of country sourdough bread and dove in. I like the way vanilla extract lifts everything, makes the kitchen smell like a tiny bakery, not too sugary, just honest.

People call this the Best French Toast and yeah sometimes I roll my eyes cause everyones got an opinion, but there’s a texture here that changes the game, chewy edges that crisp up while the inside stays soft. If you’re curious about why sourdough does that thing to French toast you’ll want to try it.

Ingredients

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Thick country sourdough gives chew, tang, and fiber, soaks custard but holds shape.
Eggs add protein and richness, help set the custard into a pillowy center.
Whole milk and cream make a creamy custard, adds fat for golden brown crust.
Sugar sweetens subtly, vanilla lifts flavor with warm aromatic notes, not cloying.
Cinnamon gives warmth, nutmeg adds a hint of earthy spice, classic combo.
Butter browns nicely and flavors, oil prevents burning so edges crisp up.
Pure maple syrup brings sweetness, berries add bright acidity and fresh texture.

Ingredient Quantities

8 thick slices country sourdough bread

4 large eggs

1 cup whole milk

1/2 cup heavy cream

2 tablespoons granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/8 teaspoon ground nutmeg, optional

2 tablespoons unsalted butter plus extra for serving

1 tablespoon neutral oil, optional

Pure maple syrup, for serving

Powdered sugar, for dusting, optional

Fresh berries, optional

How to Make this

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1. In a wide shallow dish whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon kosher salt and 1/8 teaspoon ground nutmeg if using, until smooth; you can strain it quick if you want a cleaner custard but it’s not necessary.

2. Let the custard sit for 5 minutes so the flavors marry while you prep the bread; if your country sourdough is fresh let the slices sit uncovered 10 to 15 minutes to dry out a bit, day-old or slightly stale bread soaks better.

3. Preheat a large skillet or griddle over medium heat (about 350 to 375 F if you have a thermometer) and preheat your oven to 200 F to keep finished toasts warm.

4. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil (oil is optional but helps stop the butter from burning) to the pan and swirl until foamy.

5. Working one slice at a time, submerge each thick slice of country sourdough in the custard for about 20 to 30 seconds per side — you want it saturated but not falling apart; let excess drip off before it hits the pan.

6. Cook the soaked slices in the hot skillet without crowding, about 3 to 4 minutes per side, until deep golden and set in the middle; flip once, adjust heat if the outsides brown too fast.

7. Move cooked slices to a baking sheet and keep them in the 200 F oven while you finish the rest so everything’s warm and crisp.

8. Serve the French toast with a pat of extra unsalted butter, a generous pour of pure maple syrup, a dusting of powdered sugar if you like, and fresh berries on the side for brightness.

9. Quick hacks: press the slice gently with a spatula for even contact, use lower heat for very thick pieces so they cook through, and don’t overcrowd the pan or you’ll steam them instead of getting that lovely crust.

Equipment Needed

1. Wide shallow dish or pie plate for the custard
2. Whisk
3. Measuring cups and measuring spoons
4. Large skillet or griddle, about 10 to 12 inch
5. Heatproof spatula and a pair of tongs for flipping
6. Baking sheet to hold finished slices in the oven
7. Oven mitts or pot holders
8. Instant read thermometer, optional but handy for pan temperature

FAQ

Q: Can I use day old sourdough or does it have to be fresh? A: Day old or slightly stale sourdough is actually best, it soaks up the custard without falling apart. If your bread is super fresh, dry the slices in a 300F oven for 10-15 minutes to firm them up.

Q: How long should I soak each slice so it's custardy but not soggy? A: For thick country slices, about 20-30 seconds per side usually does it. If the loaf is very dense you can go 40-60 seconds, but dont let them sit too long or they'll collapse when you flip.

Q: What's the best pan temp and fat so they brown without burning? A: Cook over medium-low heat (about 325-350F on a griddle). Use the 2 tablespoons butter plus 1 tablespoon neutral oil for the first batch so the butter wont burn, and add more butter between batches for flavor.

Q: Can I make this ahead or freeze it? A: Yes. You can soak the slices and refrigerate them covered overnight, then cook in the morning. Or cook them, cool, freeze flat on a sheet then bag. Reheat frozen or refrigerated slices in a 350F oven 8-12 minutes for best texture.

Q: Can I swap the heavy cream or milk for something else? A: Sure, you can use 1 3/4 cups whole milk instead of the milk plus cream for a lighter custard, or half and half. For dairy free use unsweetened almond or canned coconut milk but the result will be less rich. Eggs are important for structure so replacing them is tricky.

Q: How do I keep the outsides crisp but the insides soft? A: Use thick, slightly stale bread, keep the pan at moderate heat, dont overcrowd the pan, and let cooked slices rest on a wire rack not a paper towel so they stay crisp. If needed finish a few minutes in a warm oven to set the center.

Country Sourdough French Toast Recipe Substitutions and Variations

Heavy cream: replace the 1/2 cup heavy cream with 1/2 cup whole milk plus 1 tablespoon melted butter, it keeps the custard rich without needing cream.
Granulated sugar: swap the 2 tablespoons granulated sugar for 2 tablespoons pure maple syrup or honey, it sweetens and adds flavor, just pat the bread a bit longer if the batter seems thinner.
Whole milk: use 1 cup 2% milk or unsweetened oat milk for a lighter result, or 1 cup half and half if you want it even richer.
Unsalted butter: cook with 2 tablespoons ghee or coconut oil instead of the unsalted butter, or use browned butter for a nuttier note; if you use salted butter, reduce the kosher salt by about 1/4 teaspoon.

Pro Tips

– Use day old or slightly stale sourdough when you can, it soaks up the custard without turning to mush. If your loaf is super fresh let the slices air out for a bit so they firm up, otherwise they’ll fall apart when soaked.

– Strain the egg mixture through a fine mesh if you want extra smooth custard, and let it sit a few minutes so the cinnamon and vanilla settle into it. It makes the texture nicer and the flavor more even.

– Cook on medium heat and add a little neutral oil with the butter so the butter doesn’t burn. Lower the heat for very thick slices so the center cooks through before the outside gets too dark.

– Don’t over-soak the bread, especially really thick slices — you want saturated but not soggy. Let excess drip off and press gently in the pan for even contact so you get a crisp, golden crust.

– Keep finished slices warm in a low oven while you finish the batch, and only stack them right before serving. A squeeze of lemon on the berries or a pinch of flaky salt on the butter can really lift the sweet syrupy flavors.

Country Sourdough French Toast Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turn starter discard into Sourdough French Toast with a pantry staple most people forget they have, and the trick is ridiculously simple.

Servings

servings

Calories

344

kcal

Equipment: 1. Wide shallow dish or pie plate for the custard
2. Whisk
3. Measuring cups and measuring spoons
4. Large skillet or griddle, about 10 to 12 inch
5. Heatproof spatula and a pair of tongs for flipping
6. Baking sheet to hold finished slices in the oven
7. Oven mitts or pot holders
8. Instant read thermometer, optional but handy for pan temperature

Ingredients

8 thick slices country sourdough bread
4 large eggs
1 cup whole milk
1/2 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg, optional
2 tablespoons unsalted butter plus extra for serving
1 tablespoon neutral oil, optional
Pure maple syrup, for serving
Powdered sugar, for dusting, optional
Fresh berries, optional

Directions

In a wide shallow dish whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon kosher salt and 1/8 teaspoon ground nutmeg if using, until smooth; you can strain it quick if you want a cleaner custard but it’s not necessary.
Let the custard sit for 5 minutes so the flavors marry while you prep the bread; if your country sourdough is fresh let the slices sit uncovered 10 to 15 minutes to dry out a bit, day-old or slightly stale bread soaks better.
Preheat a large skillet or griddle over medium heat (about 350 to 375 F if you have a thermometer) and preheat your oven to 200 F to keep finished toasts warm.
Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil (oil is optional but helps stop the butter from burning) to the pan and swirl until foamy.
Working one slice at a time, submerge each thick slice of country sourdough in the custard for about 20 to 30 seconds per side — you want it saturated but not falling apart; let excess drip off before it hits the pan.
Cook the soaked slices in the hot skillet without crowding, about 3 to 4 minutes per side, until deep golden and set in the middle; flip once, adjust heat if the outsides brown too fast.
Move cooked slices to a baking sheet and keep them in the 200 F oven while you finish the rest so everything’s warm and crisp.
Serve the French toast with a pat of extra unsalted butter, a generous pour of pure maple syrup, a dusting of powdered sugar if you like, and fresh berries on the side for brightness.
Quick hacks: press the slice gently with a spatula for even contact, use lower heat for very thick pieces so they cook through, and don’t overcrowd the pan or you’ll steam them instead of getting that lovely crust.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.