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Sourdough French Toast

Jan 22, 2019 · 52 Comments

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Sourdough French Toast with Berries and Maple Syrup

Extra fluffy french toast made with a little special ingredient in the batter. This gives you restaurant quality french toast that’s a little crispy on the edges and soft and doughy in the middle. I won’t make it any other way!

You know that feeling you get when your eyes open and realize its the weekend? You breathe a sigh of relief because you know you can actually luxuriate in a leisurely breakfast. Going out is always fun, or you can use that extra time in the morning to make something special at home. I try to eat healthier during the week and give myself some more leeway on the weekend, so I’m always planning weekend breakfasts in advance. When I tried the sourdough french toast for the first time at a cute little restaurant in London, I knew I had to recreate it at home.

Sourdough is one of my favorite breads ever, with its distinctive tang and crustiness. Although there are many baked goods that I’ll happily attempt to make at home, I haven’t worked up the nerve yet to make sourdough starter. Maybe one day! For now, I’ll happily purchase my sourdough bread- and make sourdough french toast out of it.

You got french toast, and then you have this.

I have my standard french toast recipes. You know the ones- whisk together some egg, milk or heavy cream, vanilla, a pinch of cinnamon and go from there. Always yummy but not standout quality. Until this one, with an ingredient I’ve never used before in a french toast bater- flour! You have to trust 2k good reviews on allrecipes right?

How to store extra french toast:

Extra french toast? This freezes really well, individually wrapped and in an airtight bag. When you want to reheat them, you can either microwave, bake at a 190C (375 F) oven for 8-10 minutes, or my favorite way, just toast the frozen bread in a toaster.

Sourdough French Toast with Berries and Maple Syrup

Sourdough French Toast

Fluffy, golden brown sourdough bread that’s soft and custardy on the inside with crispy riddled edges.
4.85 from 19 votes
Print Pin
Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 125kcal
Author: Farah Abumaizar

Ingredients

  • 1/4 cup flour
  • 1 cup milk
  • pinch salt
  • 3 eggs
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp sugar
  • 10-12 slices sourdough bread

Instructions

  • Measure flour into a bowl. Add the milk slowly while whisking. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  • Heat a buttered griddle or frying pan over medium heat. Once hot, start soaking your bread, first on one side than the next until saturated.
  • Cook bread on either side until golden brown.
  • Serve with real maple syrup and berries if desired, and enjoy!

Notes

In between bread soaks, give the egg mixture a little whisk so cinnamon doesn’t all settle on the top.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 125kcal

Did you make this? Tag @everylittlecrumb and hashtag it #everylittlecrumb and I’ll share my favorites!

Breakfast, Recipes berries, blueberry, breakfast, french toast, raspberry, sourdough, strawberry, syrup

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Reader Interactions

Comments

  1. sana says

    May 20, 2019 at 11:26 am

    Simple and perfect we loved these! thanks

    Reply
    • Farah Abumaizar says

      May 20, 2019 at 11:27 am

      Always a hit in my house too! So happy you enjoyed them

      Reply
  2. Saerna says

    June 17, 2019 at 8:59 am

    The flour in the batter really made a difference! so good. We served them with nutella and we had very happy kids that day!

    Reply
    • Farah Abumaizar says

      June 17, 2019 at 9:00 am

      Can’t go wrong with Nutella 😍

      Reply
      • Victoria says

        May 5, 2020 at 5:00 am

        5 stars
        Delicious! Highly recommend!

        Reply
        • Farah Abumaizar says

          May 5, 2020 at 10:33 am

          Thanks Victoria !!

          Reply
  3. Greg says

    June 17, 2019 at 9:00 am

    5 stars
    Great

    Reply
  4. Maryam says

    June 17, 2019 at 9:01 am

    5 stars
    I used regular bread but loved the way these turned out. Thanks for a great recipe.

    Reply
    • Farah Abumaizar says

      June 17, 2019 at 9:01 am

      So glad you enjoyed!

      Reply
  5. Milica Vladova says

    June 21, 2019 at 2:01 pm

    5 stars
    My grandma used to make these for breakfast! So delicious! <3

    Reply
    • Farah Abumaizar says

      June 21, 2019 at 4:12 pm

      Grandmas know best!!

      Reply
  6. Demeter says

    June 21, 2019 at 3:05 pm

    5 stars
    This is exactly the type of breakfast that would motivate my family to get out of bed in the morning. Looks amazing!

    Reply
    • Farah Abumaizar says

      June 21, 2019 at 4:13 pm

      Nothing like homemade French toast!

      Reply
  7. SHANIKA says

    June 21, 2019 at 3:45 pm

    5 stars
    Nothing like a good French Toast and this looks amazing! I love your choice of using sourdough bread!

    Reply
    • Farah Abumaizar says

      June 21, 2019 at 4:13 pm

      Perfect tang to offset the sweetness! Thanks Shanika

      Reply
  8. Annissa says

    June 21, 2019 at 3:51 pm

    5 stars
    Looks wonderful and easy! The texture and the crunch on this is bomb!

    Reply
    • Farah Abumaizar says

      June 21, 2019 at 4:13 pm

      Thanks so much Anissa !

      Reply
  9. Tanya says

    June 21, 2019 at 4:07 pm

    5 stars
    I bet the sourdough bread makes all the difference in the world!

    Reply
    • Farah Abumaizar says

      June 21, 2019 at 4:14 pm

      Perfect contrast of a little sour with a lot of sweet! Thanks Tanya

      Reply
  10. Michelle says

    June 21, 2019 at 4:11 pm

    5 stars
    Sourdough is one of my favourite breads too. It’s so good in this recipe, we really loved it, thank you x

    Reply
    • Farah Abumaizar says

      June 21, 2019 at 4:12 pm

      Thanks Michelle!! So happy to hear that

      Reply
    • Farah Abumaizar says

      June 21, 2019 at 4:12 pm

      Thanks for your comment❤️

      Reply
  11. Shelby says

    July 15, 2019 at 3:48 pm

    Do you have the measurements to cut this recipe in half?

    Reply
    • Farah Abumaizar says

      July 15, 2019 at 6:16 pm

      So you could cut the batter in half (use 2 tbsp flour, 1/2 cup milk, scant pinch of salt, 1.5 eggs – you would crack 2 eggs then use all but a little, or use all of them it won’t make too much of a difference -, 1/4 tsp cinnamon, 1/2 tsp vanilla, 1/2 tbsp sugar) and you’d probably end up using 5-6 slices of bread. Or make the whole recipe and freeze the extras- I love doing this! Hope that helps xx

      Reply
  12. Jamie says

    July 25, 2019 at 9:03 pm

    5 stars
    We tried this this morning and it was fantastic. The flour really helped to keep the French toast from being too soggy and it was lighter and fluffier. The only thing I did different was I added a little more cinnamon because I love cinnamon and then I sprinkled powder sugar on top when it was done. I will be making it this way again because it was super easy and came out great!

    Reply
    • Jamie says

      July 25, 2019 at 9:05 pm

      Oh btw, I love using sourdough for French Toast. I use it all the time, it tastes so good!

      Reply
      • Farah Abumaizar says

        July 25, 2019 at 9:23 pm

        Right!! That slight tang with the sweetness of the maple syrup 😍

        Reply
    • Farah Abumaizar says

      July 25, 2019 at 9:22 pm

      Jamie so glad to hear that!! Thanks for letting me know I get truly excited when people make something and like it ❤️❤️ can’t go wrong with extra cinnamon and powdered sugar!!

      Reply
  13. Kimberely says

    November 10, 2019 at 7:24 pm

    5 stars
    This recipe was fabulous. Made with my daughter-in-laws fire baked artisanal sourdough loaf. The sweet batter and sourdough was a nice touch and the nooks and crannies…..delicious.

    Reply
    • Farah Abumaizar says

      November 12, 2019 at 8:54 am

      Oh Kim I’m so happy to hear that! Comments are what keep me going. And lucky you, with such an awesome daughter in law making homemade sourdough bread- on my bucket list for sure!

      Reply
  14. Mary Hartz says

    January 11, 2020 at 7:31 am

    5 stars
    Wonderful!!!
    It was a very easy to make. I did add 1 tablespoon of ground chia seeds to add fiber and other nutrients

    Reply
    • Farah Abumaizar says

      January 11, 2020 at 12:50 pm

      That’s a brilliant idea Mary! So glad you liked the recipe and thanks so much for your comment 🙂

      Reply
  15. Danielle says

    March 29, 2020 at 4:02 pm

    5 stars
    I am so ready to start a day with this toast. If it is fluffy, I will like it. And it does look extremely fluffy to me – yum!

    Reply
    • Farah Abumaizar says

      March 29, 2020 at 4:07 pm

      I totally agree nothing like good fluffy French toast!

      Reply
  16. Bry says

    March 29, 2020 at 4:57 pm

    I had never thought of making french toast with sourdough but this was thoroughly delicious. The dense texture of the sourdough was lovely with the batter, and the flavours all worked together just perfectly. Thank you!

    Reply
    • Farah Abumaizar says

      March 29, 2020 at 6:47 pm

      So glad to hear it Bry!!

      Reply
  17. Heidy M says

    March 29, 2020 at 5:05 pm

    5 stars
    I was just looking at this Sourdough French Toast wishing I had the berries on hand to make this recipe. This has to be one of the most wonderful-looking french toast recipes I have seen in months!!! The next food run we make I will be getting the ingredients needed to make this as I have been avoiding going out unless necessary. I am really looking forward to making this.
    Heidy

    Reply
    • Farah Abumaizar says

      March 29, 2020 at 6:31 pm

      I can imagine Heidy! Same here- nothing like good comfort food to get us through these crazy times- stay safe!!

      Reply
  18. SHANIKA says

    March 29, 2020 at 7:04 pm

    5 stars
    This French Toast looks so amazing! So easy to make! Perfect way to start your day!

    Reply
    • Farah Abumaizar says

      March 29, 2020 at 8:05 pm

      Thanks Shanika !

      Reply
  19. Rose V says

    April 12, 2020 at 3:26 am

    5 stars
    These turned out Delicious!!! Amazing recipe.

    Reply
    • Farah Abumaizar says

      April 12, 2020 at 7:36 am

      So glad to hear that! Thanks Rose for taking the time to comment!

      Reply
  20. Casey says

    April 12, 2020 at 5:31 pm

    2 stars
    I halved the recipe and still had more than enough batter. I added sugar and salt after tasting the first one as it was a tad bland. Instructions could be more straight forward. Wasn’t sure at first if all of the initial ingredients were for the batter or the butter was for while cooking, Took out a large baking pan and preheated the oven and then got confused as to why I did that because you still cook them on the stovetop.

    Reply
    • Farah Abumaizar says

      April 12, 2020 at 5:39 pm

      Thanks Casey for the feedback! Heating the oven is just if you want to keep the finished French toast warm while you continue battering the remaining sliced. Hope you enjoyed it with your additions!

      Reply
  21. Hekkyes says

    April 19, 2020 at 11:14 pm

    5 stars
    Made this recipe today, actually my 15 YO son did 90% of the work and we used a loaf of homemade sourdough bread that a neighbor left on our door step. It really was super easy and very very delicious. Only 1 piece was left over and I have a feeling we will be negotiating who get’s it for dessert this evening.

    Reply
    • Hekkyes says

      April 19, 2020 at 11:17 pm

      P.S. I do have a Le Creuset serving platter, I heated it in my oven up to 200 degree’s and as the toast came out of the pan I put them on the warmed platter which was still in the oven, so when it came time to serve they were still nice and warm but not dried out.

      Reply
      • Farah Abumaizar says

        April 20, 2020 at 1:24 pm

        That’s a brilliant tip! Thank you!

        Reply
    • Farah Abumaizar says

      April 20, 2020 at 1:24 pm

      I’m so happy that you got to have the whole sourdough French toast experience- it’s a good one! Glad you liked it and thanks for the comment!

      Reply
  22. Maria says

    May 10, 2020 at 5:46 pm

    5 stars
    Very delish!

    Reply
    • Farah Abumaizar says

      May 11, 2020 at 8:48 am

      Very happy you liked it!

      Reply
  23. Alex Cox says

    July 5, 2020 at 6:47 pm

    Is it possible to substitute milk for oat milk and use an alternative flour like almond flour?

    Reply
    • Farah Abumaizar says

      July 5, 2020 at 10:01 pm

      I would absolutely use oat milk instead of the regular milk, and would just leave out the almond flour! Will be great without, the regular flour just makes the batter a little fluffier but I don’t think almond flour would have a similar result

      Reply

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Farah Abu Maizar | Food Lover
Good morning! If there’s one thing we like doing Good morning! If there’s one thing we like doing, it’s experimenting with breakfast dishes 🍳.These beauties are froached eggs- poached eggs that are lightly fried and seasoned with breadcrumbs. Best of both worlds! Creamy poached eggs, runny yolk but a little crisp on the white part of the eggs. So good! Inspired by @sveverything , we used our sous vide machine for this but you can do this with regular poached eggs. Recipe can be found linked in bio or at https://everylittlecrumb.com/froached-eggs/ . Team runny yolk anyone? 
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Ingredients:
1 stick butter, softened 113 g
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips or chunks
flaky salt for topping, optional

Instructions:
-In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
-Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
-Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
-While dough is chilling, heat oven to 180 C (350F). Portion dough out into heaped 1 tbsp-2 tbsp sized dough pieces on parchment paper lined baking sheets. 
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Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
- Make the salsa by mixing together all the salsa ingredients and placing bowl in fridge while you make the salmon.
- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
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Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
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Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
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