Sourdough French Toast

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Sourdough french toast is the all-time best weekend breakfast! Top with your favorite seasonal fruit and real maple syrup or follow the directions for my homemade blueberry compote for a lower sugar option.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 slices 1x
  • Category: Breakfast and Brunch
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


  • 2 eggs
  • 1/3 cup unsweetened soy milk (or milk of choice)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 4 thick slices sourdough bread (preferably day-old)
  • oil, for brushing skillet
  • for serving: fresh berries and maple syrup, or homemade berry compote

optional blueberry compote:

  • 1 cup fresh or frozen blueberries
  • 1 lemon, zested & juiced
  • 1 tablespoon maple syrup


  1. Add eggs, milk, vanilla and cinnamon to a medium mixing bowl and whisk well. Pour into a shallow dish and add sourdough slices. Let soak at least 5 minutes, turning once. 
  2. Meanwhile, heat a medium skillet (preferably cast iron) over medium heat. Brush with oil. 
  3. Cook each slice until browned, about 2-3 minutes per side. 
  4. To make a homemade berry compote: add blueberries, lemon juice/zest, and maple syrup to a small saucepan and heat to a simmer. Let cook about 5-10 minutes or until slightly thickened. Remove from heat and let stand until ready to serve. 



  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • Feel free to use your favorite milk or milk alternative
  • Make this vegan by mixing two tablespoons of ground flax with the milk and letting it stand for a few minutes before mixing in vanilla and cinnamon. 
  • A cast iron skillet will result in the most brown and crispy outside for french toast. If you don’t have one, stainless steel works well but be sure to brush generously with oil. Nonstick will work too, but won’t give you as much browning.