Baked Sourdough French Toast
This baked overnight sourdough french toast features thick sliced bread soaked in an egg custard and baked to perfection with a soft, fluffy center and beautiful crisp golden crust.
Servings 8
Calories 285kcal
Equipment
- 9x13 baking dish
- Large non-stick sheet pan
Ingredients
- 6 large eggs
- 1 cup whole milk I use Fairlife for an added protein boost *I don't recommend low-fat milk here
- ¼ cup half and half or heavy cream
- ¼ cup good quality maple syrup
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 8 slices sourdough bread I use a boule loaf, sliced into ¾" slices
- Optional: powdered sugar, maple syrup, and fresh fruit for topping
- butter or cooking oil spray for greasing the pan
Instructions
- In a large bowl, whisk together: eggs, whole milk, half and half, maple syrup, vanilla, cinnamon, and salt.
- One slice at a time, place the sourdough bread slices into the egg mixture and turn several times to coat well. Place the bread slices in a 9x13 baking dish. If you're using a boule, you should have 3 slices on the bottom, followed by 2 more layers (you'll have 2 slices on top). Pour the remaining egg mixture, evenly, on top. Cover with plastic wrap, and refrigerate overnight.
- In the morning, preheat the oven to 400 degrees F. and generously grease a light-colored non-stick sheet pan with butter (preferred) or cooking oil spray.
- Set the top layer of bread slices aside and place the bottom layer pieces onto the sheet pan, allowing any excess egg mixture to drip back into the dish. Place the top slices back into the baking dish to soak up any remaining egg mixture and place them onto the sheet pan.
- Bake for 8 minutes, flip and brush with melted butter, and bake 6-8 minutes more until puffed and lightly golden.
- While warm, brush with melted butter (if desired), and garnish with your favorite toppings. Enjoy immediately for the best texture.
Notes
Tips
- Sourdough slicing. I use a boule and slice it into 12 ¾ inch slices (sourdough brioche is also fabulous for this recipe- but I recommend 1" slices for this loaf since it's softer and more delicate to flip). Set aside the 8 larger interior slices of the loaf for the french toast and save the remaining slices for another use.
- Bake time. If you are using a boule- you'll want to flip it using a sturdy spatula around the 8-minute mark, and continue baking to your desire doneness anywhere from 6-8 minutes more. If you are using brioche, adjust the bake time slightly and flip around the 6-minute mark and cook 6-8 minutes more, until lightly golden.
- Equipment. I recommend a lighter baking sheet for this recipe since French toast is more likely to burn on a dark sheet pan since it absorbs heat faster. I don't recommend using parchment paper because it can stick to the bread. You can swap the butter for cooking spray, if needed.
- Don't skip the overnight soak. It's essential for perfect sourdough french toast that has a fluffy interior and crispy exterior texture.
- Alternate skillet method. After soaking the sourdough overnight, heat a non-stick skillet or griddle over medium heat, grease it with butter, and cook each slice for 2-3 minutes per side or until golden brown and cooked through.
Nutrition
Calories: 285kcal | Carbohydrates: 42g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 528mg | Potassium: 206mg | Fiber: 1g | Sugar: 11g | Vitamin A: 279IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 3mg