Baked Sourdough French Toast

This recipe was inspired by my favorite baked French toast recipe from The Joy of Cooking cookbook. I’ve been making this recipe with brioche bread for years, but I wanted to test it out with a slightly stale boule of sourdough bread sitting on my counter. I made a few changes to the original, and the results were equally delicious!

The process couldn’t be more straightforward: prepare a rich, warmly spiced egg custard, let the sourdough slices soak in the mixture overnight, and bake the following morning. Easy peasy.

You end up with a batch of fluffy, flavorful, beautifully caramelized French Toast. Whether you drizzle maple syrup, dust some powdered sugar, or pile fresh fruit and whipped cream on top, you really can’t go wrong. Honestly, the most challenging part of making baked French toast with sourdough was deciding which topping to try first.😉

Why you’ll love this recipe

• Soaked overnight. The bread soaks overnight in the egg custard for tender, flavorful French toast with minimal effort first thing in the morning!
• Oven-baked. This recipe skips standing over the stove for the convenience of baking on a sheet pan. 
• Irresistibly delicious. Imagine perfectly crisp edges, soft custardy centers, and perfectly balanced rich and tangy flavor –just as French toast should be! 
• Customizable. Get creative with flavors, toppings, and pairings to make it your own!

Ingredients you’ll need

• Eggs. Eggs are the rich, velvety base of the custard that you’ll use to soak the sourdough overnight. 
• Whole milk. Adds moisture and creaminess to the custard. I’m a big fan of Fairlife milk for the extra protein, but whole milk or even buttermilk works just as well. Do not substitute low-fat or skim milk, as the custard will be too thin. If you want a lighter French Toast recipe, try this Egg White French Toast recipe instead. 
• Half and half or heavy cream. If you don’t have either of these, you can just use more milk, but for the best results, stick with half and half or heavy cream.
• Maple syrup. Select a high-quality, pure maple syrup to sweeten the egg custard mixture.  
• Vanilla extract. Opt for good-quality pure vanilla extract, or scrape the seeds from a vanilla bean pod if you’re feeling fancy. 
• Cinnamon adds a touch of cozy spice. For extra warmth, you can also add a pinch of nutmeg, cardamom, cloves, or ginger here. 
• Salt. A pinch of salt makes the sweetness and tanginess pop. Don’t skip it!
• Sourdough bread. This recipe works best with a slightly stale boule loaf sliced into ¾” thick slices, as it absorbs the flavor without becoming soggy. Sourdough brioche is also fabulous!
• Butter or cooking oil spray. I prefer butter to grease the pan, prevent sticking, and encourage browning, but avocado or coconut oil spray also works. For extra richness, I highly recommend brushing the baked French toast with butter at the end as well. 

How to make French toast with sourdough

Step 1: Prepare the custard. In a large bowl, whisk the eggs, whole milk, half and half, maple syrup, vanilla, cinnamon, and salt until smooth and creamy. 

Step 2: Soak the sourdough. One slice at a time, submerge the sourdough slices into the custard, turning several times until generously coated. 

Step 3: Refrigerate overnight. Transfer the soaked bread slices to a baking dish. If you’re using a boule, layer the slices as follows: 3 slices on the bottom, then 2 more layers with 2 slices on top. Pour the remaining custard mixture evenly over the top, cover the dish, and refrigerate overnight. 

Step 4. Prepare for baking. In the morning, preheat your oven to 400°F and grease your sheet pan with butter or cooking spray. Set aside the top layer of bread slices and place the bottom pieces on the sheet pan, letting any excess custard drip back into the baking dish. Let the top slices soak up the excess custard (dripping off any excess), then transfer them to the sheet pan. 

Step 5: Bake. Bake for 8 minutes, then flip and brush the tops with melted butter, if desired. Return to the oven and bake until the slices are puffed and lightly golden.

Step 6: Garnish and serve. Brush the warm French toast with melted butter, garnish with your favorite toppings, and enjoy immediately for the best texture.

Recipe tips and FAQs

• Sourdough slicing. If you’re using a boule loaf, slice it into 12 pieces about ¾ inch thick. Use the 8 larger interior slices for your French toast and save the smaller end pieces for homemade bread crumbs or croutons. If you’re using sourdough brioche, 1-inch slices work best. It’s softer and more delicate, so thicker slices are easier to flip without tearing. 
• Use the right equipment. A light-colored, nonstick baking sheet works best. French toast is more likely to burn if baked on a dark-colored pan. Skip parchment paper, as it tends to stick to the custard-coated bread. 
• Don’t rush the overnight soak. Allowing the bread to rest in the custard overnight ensures it absorbs all the flavors and yields a fluffy interior with a crispy, golden exterior. This step is key for restaurant-quality French toast.
• Baking time adjustments. For a boule loaf, flip each slice around the 8-minute mark. Depending on your preferred level of doneness, continue baking for another 6-8 minutes. For brioche, flip the slices at the 6-minute mark, then bake for another 6-8 minutes or until lightly golden. Keep a close eye to prevent overbaking. 

Flavor variations

One of the best things about making French toast with sourdough bread is that simple additions to the custard mixture can completely transform the flavor! Here are some ingredients to consider adding to switch things up:

• Orange or Lemon Zest (1-2 teaspoons)
• Almond Extract (1 teaspoon)
• Brewed Coffee (Replace ¼ cup of the milk)
• Pumpkin Spice (1 teaspoon)
• Cocoa Powder (2-3 tablespoons) 
• Rum or Bourbon (1-2 tablespoons) 

Serving suggestions 

When it comes to French toast, the topping possibilities are endless –think maple syrup, a dusting of powdered sugar, fresh berries, nut butter, whipped cream, or a dollop of vanilla Greek yogurt for extra protein. 

For an extra elegant finishing touch, consider a fruity homemade compote, such as blueberry lemon, blackberry, or raspberry. Caramelized bananas or cinnamon-baked apples would also be lovely!

For a more substantial meal packed with protein, a side of savory uncured chicken sausage or lean beef sausage patties and scrambled eggs beautifully complements the richness of the sourdough. 

Storing and freezing

Storing: Store leftover sourdough French toast in an airtight container in the refrigerator for up to 3 days. 

Freezing: Allow the baked slices to cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag and keep frozen for up to 3 months. Reheat directly from frozen in the air fryer, oven, or microwave. 

Reheating: The best method to reheat individual French toast slices is in the air fryer at 300°F for a 3-5 minutes. The air fryer helps to restore that freshly baked texture. You can also reheat them in the oven at 350°F for 5-10 minutes or in the microwave for 20-30 seconds (however, the microwave does affect the texture).

More sweet breakfast recipes

• Apple Cinnamon Protein Pancakes
• Apple Pie Baked Oats
• Chocolate Protein Pancakes
• Cottage Cheese Crepes
• Easy Orange Glazed Croissants with Crescent Rolls
• Fluffy Strawberry Protein Pancakes
• Gluten-Free Protein Waffles with Cottage Cheese
• High-Protein Blueberry Oat Pancakes
• Peach Cobbler Pancakes 
• Peach Protein Baked Oats
• Vanilla Protein Donuts with Fruity Pebble Topping

If you love this easy overnight baked sourdough French toast recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!