Now that I have this whole Sourdough thing down, I’m starting to branch out with some other recipes. I was making a few extra loaves last week and decided to turn one of them into Sourdough French Toast. Add some butter and maple syrup, and this is a breakfast I can eat quite often.

See my full disclosure here.
How To Make Sourdough French Toast
- First, you need to make No-Knead Sourdough Bread. You can use the bread as is or I like to add a few things in my French toast. See below for some good variations and tips on how to do this.
- Place the dough in the banneton basket, cover with the towel and set in the refrigerator overnight for 10-15 hours.
- Pull the loaf out of the fridge onto parchment paper. Score and place in a preheated 450 degree oven. You will have preheated your baking vessel for at least an hour.
- Bake for 25 minutes with the lid on. Your loaf should have expanded while baking so now you will bake with the lid off for 20 minutes.
- Your loaf will be golden brown, if you are using fresh-milled hard white flour. The cinnamon will darken your loaf as well.
- Allow to cool on the counter for at least an hour before slicing.
- When you are ready to make the French toast, cut your loaf in half. You can cut it again if you like smaller pieces like I have shown here.
- Combine the eggs, milk, cinnamon and vanilla in a deep dish. Whisk together.
- Take a few pieces of the bread and drench them in the egg batter. Flip them over or make sure they are fully submerged.
- Turn your cooktop on medium heat, add the butter. Once it’s melted, you can now start cooking the French toast.
- Place a few pieces of the battered toast in the skillet. Cook on each side evenly until the batter is cooked and the outside is a little crispy.
- Once done, pile your French toast on a plate, add butter in between slices. Pour warm maple syrup over the top. Serve with farm fresh eggs, bacon or sausage and some fruit. Enjoy!
Variations of Sourdough French Toast
- You can add cranberries and walnuts to your bread. I personally love to add cinnamon, raisins and pecans when making the sourdough loaf.



How To Add Mix-Ins
- After you’ve done your 2nd stretch and folds, you will then add your cinnamon, raisins and nuts.
- Before adding the raisins, soak them in water, juice, or alcohol (like rum or bourbon). This step will soften them. It will make them plump and juicy in your bread.
- I like to soak the raisins in warm water for 10 minutes, then drain and dry.
- Soaking them beforehand ensures they’re already hydrated and won’t steal moisture from the dough. Add 10-20% of flour weight. For this recipe, you’ll add 50g of raisins. Continue performing stretch and folds for two more times.
- Flatten the dough out on your counter. Add your mix-ins. Pull up the dough like you normally would when you stretch and fold. Pull it back down. Let it rest for 30 minutes.
- Continue with the 3rd and 4th S&F and then onto shaping. Just be careful not to mess with any of the mix-ins. Proof in the fridge overnight as usual.
Join Our Simple Living Community

Pin For Later

Tools I Use
Pecans
Spatula

Sourdough French Toast
This Sourdough French Toast recipe is perfect really anytime of the year. I love adding cinnamon, raisins and pecans to my loaf.
Ingredients
- 1 Loaf of Sourdough Bread
- 2 Eggs
- 2 Cups Milk
- 1 Tbsp Cinnamon
- 2 Tsp Vanilla Extract
- 2 Tbsp Butter
Instructions
- Take your Sourdough loaf of bread and slice it in half.
- Meanwhile, combine the milk, eggs, cinnamon and vanilla in a deep dish. Whisk together.
- Place a few pieces of the bread in the egg mixture, coating each side thoroughly.
- Heat the butter in your skillet on medium high, until melted.
- Place your pieces of toast in the skillet and cook on each side until the egg mixture is cooked. Your French toast may appear a little crispy when it’s done.
- Serve on a plate, add butter between each slice and top with warm syrup.
Notes
- You can use any kind of sourdough bread you like. My favorite is cinnamon, raisin and pecan. Cranberry walnut would be good too.
Leave a Reply