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
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
Did you make this? Tag @everylittlecrumb and hashtag it #everylittlecrumb and I’ll share my favorites!
Simple and perfect we loved these! thanks
Always a hit in my house too! So happy you enjoyed them
The flour in the batter really made a difference! so good. We served them with nutella and we had very happy kids that day!
Can’t go wrong with Nutella 😍
Delicious! Highly recommend!
Thanks Victoria !!
Great
I used regular bread but loved the way these turned out. Thanks for a great recipe.
So glad you enjoyed!
My grandma used to make these for breakfast! So delicious! <3
Grandmas know best!!
This is exactly the type of breakfast that would motivate my family to get out of bed in the morning. Looks amazing!
Nothing like homemade French toast!
Nothing like a good French Toast and this looks amazing! I love your choice of using sourdough bread!
Perfect tang to offset the sweetness! Thanks Shanika
Looks wonderful and easy! The texture and the crunch on this is bomb!
Thanks so much Anissa !
I bet the sourdough bread makes all the difference in the world!
Perfect contrast of a little sour with a lot of sweet! Thanks Tanya
Sourdough is one of my favourite breads too. It’s so good in this recipe, we really loved it, thank you x
Thanks Michelle!! So happy to hear that
Thanks for your comment❤️
Do you have the measurements to cut this recipe in half?
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
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!
Oh btw, I love using sourdough for French Toast. I use it all the time, it tastes so good!
Right!! That slight tang with the sweetness of the maple syrup 😍
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!!
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.
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!
Wonderful!!!
It was a very easy to make. I did add 1 tablespoon of ground chia seeds to add fiber and other nutrients
That’s a brilliant idea Mary! So glad you liked the recipe and thanks so much for your comment 🙂
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!
I totally agree nothing like good fluffy French toast!
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!
So glad to hear it Bry!!
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
I can imagine Heidy! Same here- nothing like good comfort food to get us through these crazy times- stay safe!!
This French Toast looks so amazing! So easy to make! Perfect way to start your day!
Thanks Shanika !
These turned out Delicious!!! Amazing recipe.
So glad to hear that! Thanks Rose for taking the time to comment!
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.
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!
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.
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.
That’s a brilliant tip! Thank you!
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!
Very delish!
Very happy you liked it!
Is it possible to substitute milk for oat milk and use an alternative flour like almond flour?
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