Sourdough French Toast

Sourdough French Toast is one of our favorite weekend breakfasts! It is a perfect recipe to use up the last bit of maybe getting stale bread and is definitely a crowd pleaser. This is a coconut milk french toast recipe so it is also dairy free. 🤍

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I know I am not in the majority, but I am not a huge fan of overly sweet things, so traditionally made French Toast has never been one of my favorites. However, this recipe absolutely is. The sourdough compliments the sweet of the maple syrup and makes the overall flavor much more dynamic. I also buy a sugar free maple syrup (whatever they have at the store) but this Organic Maple Syrup and Keto Syrup alternative also have my eye. 😊

This recipe is just as good with a fresh loaf of bread, but I love this recipe for using up the last of a loaf from the weekend before for French Toast. I let the egg and coconut milk mixture soak into the bread a bit longer and you cannot tell at all that the bread was moving toward stale. Make this sourdough loaf recipe and get started!

Don't have a sourdough starter yet? Learn how to make your sourdough starter using nothing but water, flour and time! Then head here to learn how to take care of your sourdough starter.

MAKE SEASONAL FRENCH TOAST

SUMMER: Add some lavender simple syrup to your egg/milk mixture and serve with fresh berries.
FALL: Top with this Bourbon Barrel-Aged Maple Syrup and toasted pecans.
WINTER: Add ground nutmeg and extra cinnamon to the recipe. If you want to go full Christmas-morning vibes, sub eggnog for the coconut milk.
SPRING: Instead of maple syrup, top with blueberry jam (or your favorite jelly/preserves).

SOURDOUGH FRENCH TOAST

Yields: 4 servings (2 slices for each person)

Cook Time: 20 minutes

Instructions:

Have this loaf of sourdough bread already made.
Slice 8 slices of bread about half an inch thick.
In a shallow casserole dish, whisk 2 eggs with coconut milk. (You can use any milk, but I have found that coconut milk coats the slices more because it is a bit thicker than other milks.) Whisk in vanilla and cinnamon.
Place two slices of bread in the milk mixture to soak while you heat the pan. Flip each slice to coat fully. (If your bread is fresh, they only need to soak about a minute, but if they are on the stale side, I would soak for 4-5 minutes each.)
Meanwhile, heat a skillet large enough for two slice over medium heat.
Once heated, add half a tablespoon of butter.
When the butter is melted and covering the bottom of the pan, place the two slices of bread from the milk mixture in the skillet. Cook for about two minutes until the coating on the bread is a golden brown.
Start soaking the next slices of bread once there is room in the casserole dish. Flip each slice to fully coat them.
Before flipping the slices in the pan, melt another half tablespoon of butter. Once melted, flip the slices and cook another two minutes until the bread is golden brown.
Repeat the steps above to cook the rest of the slices of bread. I like to stack the newly cooked slices on top of the previous ones to keep them warm.
Serve immediately with your favorite toppings like berries and maple syrup.