Sourdough French Toast: A Rich, Flavorful Breakfast Made From Freshly Baked Brioche
This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Sourdough French toast is one of those delicious breakfast ideas that instantly turns slow weekend mornings cozy. There’s something simple yet impressive about soaking slices of bread in a sweet egg custard mixture and frying them in a hot skillet with plenty of butter, until perfectly golden brown. And when you begin with homemade sourdough bread, full of tangy depth and incredible tenderness, you’re already halfway to the perfect recipe. In this post, we’re going to go through how to make a sourdough brioche that is amazing for French toast! However, any sourdough bread will work nicely with this recipe. Day old bread? Even better!
For our classic sourdough bread recipe with all the nitty gritty details, CLICK HERE!
Whether you’re making this as a special occasion treat—like Christmas morning—or a run of the mill breakfast, sourdough French toast is a great way to use up stale sourdough, day-old bread, leftover sourdough bread, or a flat loaf that didn’t quite rise as high as you hoped. It’s also an ideal solution when homemade loaves start to feel a little dry after a couple days. If I forget to add salt to my bread, which happens way to often, I throw it in the freezer for French toast. Turning leftovers into French toast is the best way to stretch your baking efforts and reduce waste, all while creating something incredibly satisfying.
Note: I often make this recipe with fresh bread, so don’t feel like you have to wait for your bread to dry! It’ll be just as delicious!
Start With Sourdough Brioche
While you can make this French toast recipe with almost any loaf of sourdough bread, using homemade sourdough bread—especially brioche—is my favorite way to get the best results. Brioche is naturally enriched, soft, and slightly sweet, which means it drinks up the custardy egg mixture beautifully. The best part is that it still holds its shape during soaking time, even when dipped in a generous liquid mixture of eggs, milk, and vanilla extract.
Of course, you don’t have to start with brioche. Crusty sourdough bread, or even sourdough sandwich bread all work wonderfully. Traditional naturally leavened loaves bring a subtle tangy flavor that pairs beautifully with toppings like maple syrup, fresh berries, peanut butter, or fresh whipped cream. Both options give you sturdy, flavorful bread slices that won’t collapse in the pan.
Below is an overview of baking sourdough brioche bread. If you already have your bread ready to go, just skip to Tips and Tricks for Sourdough French Toast!
The Power of Fermented Grains
Sourdough brioche makes next-level French toast thanks to the unique benefits of fermented grains. During fermentation, wild yeast and beneficial bacteria break down the starches and gluten, creating a dough with deeper flavor, better structure, and improved digestibility. This process also lowers the bread’s glycemic impact, increases the availability of minerals like iron, zinc, and magnesium, and boosts beneficial compounds such as B vitamins and antioxidants. The result is a loaf that not only tastes incredible but is gentler on the digestive system.
That strengthened, structured crumb is ideal for French toast. It soaks up the egg mixture without collapsing, even when using stale or day-old slices that might otherwise fall apart in a traditional recipe. And whether your brioche is fresh from the oven or has been sitting for a couple of days, the natural fermentation gives your French toast a richer, more complex flavor along with added nutritional value—making every bite both satisfying and nourishing.
Why This Brioche Recipe Is One You’ll Want to Keep Close
A good sourdough brioche dough isn’t just useful for French toast—it’s a foundation recipe you’ll depend on all year long.
Rolls
Soft, tender brioche rolls are perfect alongside dinner or slathered with real butter and honey. Freeze leftovers in a freezer bag for easy reheating in a toaster oven for 2–3 minutes.
Sandwich Bread
We affectionately call this “Bumpy Bread” in my house because of the shape! And while it might not be the most appealing name, it is so delicious! Talk about an upgrade to your PB&J!
Hamburger Buns
Brioche makes the ultimate burger bun—sturdy, light, and flavorful. These are a great option for grilling nights or gatherings.
Cinnamon Rolls
At the Flour Barn, our cinnamon rolls always start with a easy but decadent brioche dough. Add in the depth and nutrition of sourdough and you’ve got the perfect sweet rolls! Fill them with brown sugar and cinnamon, bake until golden, then frost. Basically, we should always have a batch of sourdough brioche dough in the fridge for times like these!
Ingredient Overview
Here’s a quick look at the simple ingredients you’ll use:
Sourdough starter: Gives natural rise and complex flavor. You’ll want to use active starter for this recipe, so feed your starter about 8 hours before mixing your dough.
Bread Flour: The foundation of this recipe. I highly recommend bread flour over all purpose, as it creates structure during mixing and kneading. You’ll end up with a better rise and a better crumb. THIS is my absolute favorite bread flour for brioche, and really any other white bread!
Eggs: Add richness to your brioche dough and help form the egg custard mixture.
Butter: Brings softness and tenderness to the brioche and adds so much flavor to our French Toast. Anytime I make pancakes or French toast, I always start with a thick pad of butter in a hot skillet. Can’t go wrong!
Milk: You can use whole milk, skim milk, almond milk, or even heavy cream depending on your preference.
Honey or Maple Syrup: We’ll use this in the bread recipe and to top our French Toast. Typically, I go with Maple Syrup when I know my loaf is going to be turned into French Toast.
Salt: Enhances flavor and strengthens gluten.
Brioche Comes Together Easily in a Stand Mixer
Despite its rich flavor and soft texture, brioche comes together surprisingly quickly in a stand mixer. This recipe is so foolproof. Just throw all of the ingredients into the bowl and turn it on. Using the dough hook, you’ll mix and knead for a good 12–15 minutes. This is the hardest part, but the mixer does the work for you while you tidy up the kitchen or prepare your next steps.
What starts as a sticky and messy dough will change drastically over the 15 minutes. It will become more cohesive and begin to pull away from the sides of the bowl, forming a ball around the dough hook. The surface may be tacky to the touch, but it shouldn’t pull off onto your finger. When you press lightly, the dough should bounce back. Once the dough becomes smooth and elastic, it’s ready for its slow rise.
Sourdough Brioche Time Table
Sourdough brioche is going to take longer to rise than typical sourdough and we don’t want to rush the process. The added fat is going to naturally slow the yeast down. While you might be tempted to crank up the thermostat, I wouldn’t recommend it. We want the butter to stay solid throughout this process and not melt until it hits the oven. That being said, here is a quick overview of the rise times, keeping in mind that your bread will rise more quickly in a slightly warm kitchen, and could take longer in a cold kitchen.
Bulk Ferment: 4-6 Hours
Your dough should increase in volume by 50% over 4-6 hours. Keep in mind that bulk fermentation begins the moment that your starter is mixed with the other ingredients. I love to use THIS type of container when I’m bulk fermenting, especially when it’s a dough I don’t know like the back of my hand. It takes the guess work out of “Is this 50%?”
My Favorite Containers for Bulk Fermenting Dough
Cold Retard the Dough: 8 Hours-3 Days
We want to give the butter time to really firm up before we shape our loaves, and we also want to let the dough continue to rise until almost doubled at a much cooler temperature. This process provides a depth of flavor and a beautiful texture that just can’t be rushed! Cover your dough so it doesn’t dry out and place it in the fridge overnight.
Shaping and Baking Sourdough Brioche for Sourdough French Toast
This recipe makes enough dough for 2 loaves of brioche bread. Divide your dough in half (each half should weigh about 18 ounces) And divide each half into 8 pieces. Use a cupped palm to roll each little piece of dough into a ball. Tuck eight pieces into a greased loaf pan (mine is 8×4 inches) so that there are 2 rows of 4. Cover with a tea towel or plastic wrap, and let sit a room temperature for the final proof!
Final Proof: 4-8 Hours
Two things have to happen here, the dough has to have time to return to room temperature, and then it has to have time to rise for the second time. I judge this second rise time completely based on my loaf pan. I want the dough to rise slightly above the loaf pan by about 1/2 of an inch.
Here’s the Link to the loaf pans I use every week! They’re the perfect size for just about any loaf bread.
Bake Your Brioche
When Your brioche is ready to bake, place it in a 350 degree oven for 35-40 minutes until the internal temperature is 180 degrees. Typically I like to egg wash my brioche loaves, but I skip this when I know I’ll be turning it into French Toast. Let your bread cool completely on a wire rack before proceeding!
Tips and Tricks for Making the Best Sourdough French Toast
Once your loaf is ready and cooled, it’s time to turn it into the most cozy sourdough French toast.
Cut Thick Slices
Aim for thick slices about ¾–1 inch. Thin pieces fall apart easily, while thicker slices hold their shape and soak up just enough custard.
Embrace the Cinnamon
This egg custard recipe is heavy on the cinnamon, and it’s so necessary! Believe me when I say it will shine through in the end! Give all of the custard ingredients a good whisk to ensure that everything’s well dispersed, then soak each piece for 5-10 seconds per side. Just enough for the bread to soak up some of the egg mixture without becoming soggy.
Fry in Lots of Butter
Use a good bit of butter in a hot pan or cast iron skillet and cook the French toast over medium heat until crisp and golden brown. It should take 3-4 minutes per side to finish cooking. If you feel like your sourdough French toast is getting dark too quickly, turn the heat down to avoid the outside cooking faster than the inside. Add more butter between batches as needed.
Storage and Reheating
Store leftover pieces in an airtight container, plastic wrap, or a small ziplock bag in the fridge. To freeze, place slices on a baking sheet lined with parchment paper in a single layer, freeze until solid, then transfer to a freezer bag. Reheat in a preheated oven, air fryer, or toaster oven.
Leftover French toast becomes a quick breakfast on busy mornings—a perfect way to make the whole thing easier.
Sourdough French Toast
Ingredients
For the Sourdough Brioche (Or use any sourdough bread on hand)
- 500 grams bread flour 4 cups
- 240 grams milk I use whole milk
- 50 grams honey
- 100 grams active sourdough starter 1/2 cup
- 5 grams salt
- 1 stick butter room temperature
For the Custard
- 4 large eggs
- 1 cup whole milk or half whole milk, half heavy cream for richer custard
- 2 tbs maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
Make the Sourdough Brioche
- Note: Any sturdy sourdough loaf will work, but homemade sourdough brioche gives unmatched flavor and texture.
Mix the Dough
- Combine all brioche ingredients in the bowl of a stand mixer. Knead with the dough hook for 10–12 minutes. The dough should become silky, smooth, and slightly tacky but strong enough to pull cleanly from the sides of the bowl.
Bulk Fermentation — 4 to 8 Hours
- Transfer dough to a lightly oiled bowl. Cover and let rest at room temperature for 4–8 hours. You’re looking for a 50% rise, not doubled. The dough should feel jiggly, soft, and aerated when you gently shake the bowl.
Chill the Dough — 8 Hours to 3 Days
- Refrigerate the dough, well covered, for a minimum of 8 hours and up to 3 days. Chilling improves flavor and makes shaping much easier.
Shape the Loaves
- Turn the chilled dough onto a lightly floured surface. Divide it into two equal portions (about 18 ounces each).Then, divide each portion into 8 equal pieces. Roll each piece into a tight ball by cupping your hand over the dough and moving it in small circles on the counter.Arrange the 8 balls in each greased loaf pan in two rows of four. This creates the classic brioche look and helps the loaf rise evenly.
Final Rise
- Cover loosely and allow to rise at room temperature until the dough domes ½ inch above the rim of the pan. This may take 4-8 hours depending on kitchen temperature.
Bake
- Preheat oven to 350°F (177°C). Bake loaves for 35–40 minutes, or until the tops are golden and the internal temperature reaches 180°F in the center.
Cool Completely
- Let the loaves cool in the pans for 10 minutes, then transfer to a rack to cool fully before slicing. Brioche slices best when cool—or even better, slightly stale the next day. Cut nice thick slices, about 3/4 of an inch.
Make Sourdough French Toast
Prepare the Egg Mixture
- In a shallow dish or pie plate, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and a pinch of salt until well blended.
Heat the Skillet
- Warm a nonstick skillet or griddle over medium or medium-low heat. Add a small pat of butter and let it melt, coating the surface.
Dip the Brioche
- Submerge each slice in the egg mixture for 5–10 seconds per side. Brioche absorbs quickly, so a short soak is enough—long enough to saturate, but not so long that it falls apart.
Cook
- Place the dipped slices onto the hot skillet. Cook 3–4 minutes per side, until golden brown and slightly crisp on the edges. Adjust heat as needed to prevent burning.
Serve Warm
- Enjoy immediately with maple syrup, powdered sugar, fruit, or your favorite toppings. Sourdough brioche has such a rich flavor that it shines even with just a drizzle of syrup.
