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Easy Sourdough French Toast

By Marley Goldin
on November 15, 2021
5 from 1 vote

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This Sourdough French Toast is a fun twist on a classic, with the subtle sourness adding a delicious contrast to the otherwise sweet treat.
stack of french toast with butter on top and syrup being drizzled on

Looking for that perfectly balanced show-stopper brunch? This Sourdough French toast recipe uses the subtle sour taste of your favorite bread to balance out the sweet finish to classic French toast, for an overall perfect-for-brunch bite!

It’s easy to make, is ready in a flash, and will keep your kitchen smelling delicious all day long. Plus, with ingredients you most likely already have in your pantry, you can make this any time.

It’s also a great way to breathe new life into your sourdough if you accidentally let it get stale.

stack of sourdough french toast with syrup being poured on top

As an environmental scientist, I am always trying to find ways to combat food waste.

Green tip: Bread is one of the most wasted food products in the U.S. because of our tendency to throw it out as soon as it’s stale. Reduce your contribution to food waste by re-vamping your stale bread with this Sourdough French Toast!

And when avoiding food waste tastes this good, I think it’s something we can all get behind.

Sourdough French Toast Tips and Tricks

Gather Your Ingredients

The amount of egg wash will vary slightly depending on the size of your eggs and the size of your sourdough loaf.

Depending on these two factors, this recipe will require 4-6 slices of sourdough to use up the egg wash you prepare.

Here is everything you’ll need:

butter, eggs, vanilla extract, sourdough bread, cinnamon, brown sugar, and cream

Crack Your Eggs First

In this and all recipes, cracking your eggs in a separate bowl or into your bowl first is the best way to ensure you avoid egg shells in your food.

Green tip: Did you know you can compost egg shells? Read all about it in this article on composting egg shells!

It also eliminates any risk of the rare but dreadful bloody egg.

cracking an egg into a shallow bowl

Whisk Your Wash

Add the rest of your egg wash ingredients to the cracked eggs. Whisk your egg wash thoroughly to distribute your sugar and cinnamon, and to get it nice and airy.

We want a smooth, creamy egg wash to dunk our sourdough in for a delectable French toast.

whisking together ingredients for egg wash for sourdough french toast

Get Your Pan Hot

Melt your butter in a pan over medium heat, and allow it to get hot. You want your French Toast to sizzle when it hits the butter.

Do the Dip

For the best texture, you want to just dunk your bread in, coating it on both sides. It’s best not to let it sit and soak.

Over-soaking the bread in the egg wash will land you an overall soggy French toast.

Get it Golden Brown

Your butter is already hot, so you should get that incredible sizzle sound when you place your egg-washed bread in it.

Give it about 5 minutes before peeking underneath. If it’s golden brown, it’s time to flip!

Avoid overcrowding your pan to allow enough room for easy flipping. I usually just cook two slices at a time.

Once you flip your French Toast, let it cook on the second side until golden brown. Again this should take about 5 minutes over medium heat.

2 slices of sourdough bread with egg wash frying in butter

Should You Have Leftovers

French toast will stay delicious for 5-7 days wrapped and sealed in the refrigerator after preparing it. You can also freeze it for up to a month!

From the fridge, reheat on a frying pan for about 5 minutes on each side, until thoroughly heated through. You can also reheat it in the toaster oven or the oven at 375°F for 10 minutes from the refrigerator or 15 minutes from frozen.

The microwave will work in a pinch but does tend to make it a little soggy.

If you have extra egg wash, you can save that, too. Store it in an airtight container in the refrigerator to make more French toast over the next 2-3 days.

close up iof stack of french toast with bite taken out

Why You Should Make this Sourdough French Toast

  • The texture. Super pillowy and soft on the inside, with a crispy, buttery, toasted exterior.
  • It’s balanced. The subtle sourness in the bread plays perfectly with the sweet egg wash and maple syrup.
  • It’s easy to make! Simple pantry ingredients and it comes together so quickly!

If you’re loving this Easy Sourdough French Toast and want more brunch recipes, check out these Bananas Foster Pancakes and this Naan Breakfast Pizza.

Easy Sourdough French Toast

5 from 1 vote
Recipe by Rob Hills


Prep time


Cooking time


Total time



This Sourdough French Toast is a fun twist on a classic, with the subtle sourness adding a delicious contrast to the otherwise sweet treat.


  • 3 large eggs

  • 1/4 cup milk, half & half, or heavy cream

  • 1 teaspoon vanilla extract

  • 1 teaspoon brown sugar

  • 1/2 teaspoon cinnamon

  • 4-6 slices sourdough bread

  • 4 tablespoons unsalted butter, for frying

  • 1/4 cup maple syrup for serving (optional)


  • Crack your eggs into a shallow bowl and add milk, vanilla extract, brown sugar, and cinnamon. Whisk until combined to form your egg wash.
  • Add about 2 tablespoons of butter to a large frying pan over medium heat and allow butter to melt, tilting the pan to coat the bottom with butter.
  • Once your pan is hot and butter is melted, dip bread into the egg wash, one slice at a time, coating both sides and transferring immediately to the hot pan.
  • Allow your French Toast to fry for 2-5 minutes before flipping and cooking on the other side. Both sides should be golden brown.
  • Repeat for all 4-6 slices of bread, adding more butter to the pan as needed.

Pro Tips

  • It’s best just to dip the bread in the egg wash, rather than letting it soak. This will help you avoid soggy French toast.
  • Keep the French Toast warm in the oven at 200°F until ready to serve.
  • Don’t overcrowd the pan—it will make your French toast harder to flip.
  • Depending on the size of your eggs, there will be enough egg was for 4-6 slices of French toast.

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