How to Make Sourdough French Toast

Sometimes, but not always, you’ll have that last of your sourdough loaf sitting on the counter begging to be eaten. But you know it’s likely too stale or just not quite fresh enough for a sandwich. Sure, you could feed it to your chickens or make bread crumbs and croutons but how about sourdough French toast? A perfect breakfast for your family that uses up the last of the bread before it gets moldy.

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Does sourdough french toast taste good?

Your bread at several days old is stale enough to be perfect for sweet, cinnamon, buttery French toast that is so easy to make.

But does it taste good? Cinnamon, sugar, vanilla, sourdough… OF COURSE IT DOES! What’s not to love?!

How do I make sourdough french toast?

You’ll need eggs, heavy cream or milk, cinnamon, sugar, and vanilla extract. Butter for greasing the pan and also for dressing your toast along with maple syrup. 

Prepare the wet batter

To start, beat two large farm fresh eggs in a bowl then pour in the milk, vanilla extract, cinnamon, and sugar. Give it a good whisk to incorporate. 

Next, get your pan hot (I really like to use cast iron here) and add some butter. Alternatively, you could use leftover bacon grease to grease up your pan! Trust me, it’s great for french toast and pancakes! When it melts, your pan is ready to use. I start usually on medium-low heat and eyeball it to see if it needs to be decreased as I am cooking. 

If the heat is too hot, you’ll burn your french toast. So be mindful of the temperature for the first piece.

Prepare the sourdough slices

While your pan is heating up, slice your toast about 1/2 inch thick. Not too thick that it’ll soak up all your wet mixture and not too thin that your toast falls apart moving from wet batter to the pan. 

One slice at a time, dip bread into the wet batter on each side making sure it is completely covered in batter then add to your pan. I like to cook two slices at a time to have room for flipping bread over. Give your wet batter a quick whisk between bread slices as the cinnamon likes to separate sometimes. 

Cook for about 1 minute on each side or until it’s golden brown like you prefer. 

Presentation of sourdough french toast

Plate your sourdough french toast then lather each slice in butter and drizzle with syrup.

Add fresh berries, powdered sugar, or fresh whipped cream to your slices for a little added panache. Maybe even a combination of all!

Alternatively, you could use homemade jam recipes such as:

strawberry jam

blueberry jam

dandelion jelly

This breakfast dish is great alone like it is or pairs very well with a heart-healthy meal of bacon or sausage and eggs! Despite what we’ve been brainwashed into believing for years due to science and research being left out (on purpose to pad pockets), FATS are good for you and don’t make you fat.

For more information on this topic, check out this documentary “Fat Fiction“. Eat up all those “fatty” foods. Add the extra butter and bacon grease. Eat the extra sausage link.

If you don’t know, maybe this is your first read on my blog; I’m very much into eating REAL FOOD. I grew up in the 80s, 90s, and early 2000s. Processed foods were my life. Now that I know better, my attempt for myself and my family is to eat real actual, God-given foods. This does include carbs like homemade breads and fruits (nature’s candy) but learning to eat them in moderation.

Substitutes for dietary restrictions

If you need to substitute cow’s milk, you can also make this with almond or soy milk, even coconut milk. You may even try it with a little water instead. French toast simply needs some liquid for the wet batter to adhere to the bread slice best. 

You may also sub out the butter in the pan for avocado or coconut oil.

See more dairy substitutions here.

For egg substitutes, you may have to get creative here or seek further guidance from your search engine. I’ve heard you can do some cool things with applesauce and bananas for egg substitutes.

NO waste kitchen

I’ve found in my few short years of homesteading on a small scale that has chickens and pigs (being raised on a farm down the road) that we modern-day humans are SO wasteful!

When bread is getting stale, we throw it away. Eggshells? Garbage. Chicken bones from last night’s roasted chicken also make their way to the garbage can.

It takes too much energy to think creatively for ways to extend the “lifespan” of food items.

We certainly are not perfect but we do make attempts to not be so wasteful. Using up our resources as best we can!

Here are some ways to try that:

Zero waste chicken dinners

What to do with eggshells

How to use tomato skins

Making chicken broth to make two meals from one chicken

Try these recipes too:

If you like this recipe, be sure to try this one too: eggless pancakes or sourdough pancakes.

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