Can I use regular sandwich bread instead of sourdough?

Absolutely, but the texture and flavor will change. Sourdough’s firmness and tang are hard to beat, but soft breads like brioche or challah also make for rich, custardy results—just be sure to monitor soak time so they don’t fall apart.

Is it necessary to use heavy cream in the custard?

Heavy cream gives the richest result, but you can swap it for whole milk or half-and-half if you want to lighten things up. Non-dairy alternatives like coconut or almond milk also work beautifully, though the texture will be a touch less indulgent.

Do I need to soak the bread for the full 10 minutes per side?

If your bread is especially thick or slightly stale, a long soak ensures the custard fully penetrates. For thinner or very fresh bread, reduce the soak to 3–5 minutes per side to avoid it turning mushy.

How can I make this recipe gluten-free?

Just use a sturdy gluten-free bread—choose one that’s dense and holds up well before soaking. Keep an eye on the soaking time since some gluten-free breads are more delicate.

Sourdough French Toast Recipe

Name: Sourdough French Toast Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: French-American
Ingredients: 6 slices sourdough bread (¾” thick); 2 tablespoons (28 g) butter; 2 tablespoons (30 g) vegetable oil; 3 large eggs; 1 cup (240 g) heavy cream; 2 tablespoons (30 g) white sugar; 1 teaspoon (5 g) vanilla extract; ¼ teaspoon (2 g) fine sea salt; ½ teaspoon (3 g) ground cinnamon; ¼ teaspoon (2 g) ground nutmeg

Description

This Sourdough French Toast recipe elevates the classic breakfast favorite with rich, custardy slices of sourdough bread, perfectly spiced with cinnamon and nutmeg. Each slice is soaked for maximum flavor, then pan-fried to golden perfection and kept warm in the oven—making it an ideal brunch or breakfast treat.

Ingredients

Units Scale

Bread

6 slices sourdough bread (3/4″ thick)

For Frying

2 tablespoons (28 g) butter
2 tablespoons (30 g) vegetable oil

Custard Mixture

3 large eggs
1 cup (240 g) heavy cream
2 tablespoons (30 g) white sugar
1 teaspoon (5 g) vanilla extract
1/4 teaspoon (2 g) fine sea salt
1/2 teaspoon (3 g) ground cinnamon
1/4 teaspoon (2 g) ground nutmeg

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Instructions

Preheat Oven and Prepare Skillet – Preheat your oven to 400°F (200°C) and place a baking sheet inside to warm. Heat a skillet over medium-low heat, then add butter and vegetable oil, allowing them to melt and combine.
Make the Custard – In a bowl, whisk together the eggs, heavy cream, white sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smoothly blended. Pour this mixture into a shallow baking dish for easy dipping.
Soak the Bread – Place 2 slices of sourdough bread into the custard, letting them soak for 10 minutes on each side. This ensures the bread absorbs the custard thoroughly. While cooking, continue soaking additional slices so they’re ready to fry.
Cook the French Toast – Carefully transfer soaked bread slices to the hot skillet. Cook each side for 3–4 minutes, or until golden brown and slightly crisp on the outside. Avoid overcrowding the pan for even cooking.
Keep French Toast Warm – Once cooked, move each batch of French toast to the warm baking sheet in the oven. This keeps the toasts warm and crisp until all servings are ready to eat. Continue the process with the remaining slices.

Notes

Ensure the bread is thickly sliced to avoid sogginess.
Soaking the bread for a full 10 minutes per side allows for a rich, custardy interior.
Keeping cooked slices warm in the oven helps maintain texture and temperature for serving.
Serve with your favorite toppings such as maple syrup, fresh berries, or powdered sugar.

Nutrition

Serving Size: 1 slice
Calories: 265
Sugar: 5g
Sodium: 320mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg