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stack of three pieces of sourdough french toast topped with butter and maple syrup

Sourdough French Toast

Ellen Stafford
Sourdough French toast combines the tangy depth of naturally fermented bread with a rich, custardy soak to create a perfectly crisp-edged, tender-centered breakfast. The sturdy structure of sourdough holds up beautifully to the egg mixture, absorbing flavor without falling apart, while the fermentation adds complexity you can’t get from regular bread.
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Prep Time 1 day
Cook Time 1 hour

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.