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Sourdough discard French toast is the breakfast equivalent of a warm hug. It’s golden, custardy, and made for soaking up syrup. This recipe upgrades our classic French toast with sourdough discard, which gives it a subtle tang and sturdier texture.
It’s a smarter, bolder way to use up your starter, and a serious step up from the usual milk-and-egg combo. Finished with a caramelized sugar crust, every bite hits that sweet spot between crisp and creamy.
This recipe happens to be my grandkids’ favorite breakfast. I make it almost every time they spend the night. The warm, custardy slices with a caramelized crunch never get old.
Here’s Why This Sourdough French Toast Recipe Works
A great use of discard: The sourdough discard adds body and a subtle tang without overpowering the custard.
Balanced custard base: The mix of milk, cream, and maple syrup balances richness and sweetness without tipping into dessert territory.
Caramelized finish: A final dusting of sugar and butter on the skillet creates a crisp, candy-like top.
Not just for brunch: This is sturdy, satisfying French toast that eats like a full meal, not a side act.
Ingredient Notes
Sourdough discard: Unfed, room-temperature discard adds a subtle tang and depth, but fresh sourdough starter works too if that’s what you have on hand. Avoid discard that smells overly sharp or alcoholic. It should be pleasantly sour, not funky.
Day-old sourdough bread: Use thick slices from a hearty, crusty loaf. Slightly stale bread soaks up the custard without falling apart. Avoid soft sandwich loaves, they’ll go mushy fast. Use homemade sourdough bread or store bought,
Maple syrup: A few tablespoons in the custard adds natural sweetness and depth. You can sub in brown sugar, but maple adds more dimension.
Milk and cream: Whole milk works well, or use a mix of milk and cream for extra richness.
Granulated sugar: This last step gives the French toast a caramelized finish and creates a crisp, brûléed top.
Recipe Tips
Use day-old sourdough: Stale bread absorbs more custard and holds up better in the skillet.
Keep your custard smooth: Whisk until there are no streaks of egg or clumps of sourdough discard.
Watch your heat: Medium is just right. It’s hot enough to brown yet low enough to cook through without burning.
Don’t skip the sugar crust: It’s what makes this feel like dessert-for-breakfast in the best way.
Work in batches: Avoid crowding the pan and re-butter between each round to keep things crisp and prevent sticking.
Soaking the bread: Let the bread absorb the custard for 30–45 seconds per side. Too short and it stays dry in the center; too long and it turns to mush before it even hits the pan. You’re aiming for slices that are saturated but still hold their shape.
If you still have plenty of sourdough discard to use up, try making my sourdough crepes.
Sourdough French Toast
Sourdough French toast is the kind of low-effort, high-reward breakfast that makes you look like you tried harder than you did. It’s simple, smart, and just a little bit extra, especially with that caramelized sugar crunch.
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Sourdough French Toast
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Ingredients
- 4 large eggs
- ½ cup sourdough discard, unfed starter
- ¾ cup whole milk, or a mix of milk and cream
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- butter, or neutral oil for cooking
- 4 to 6 slices sourdough bread, ¾ to 1 inch thick
- granulated sugar, for caramelizing
Instructions
- In a large shallow dish (such as a baking dish or pie plate) whisk together the eggs, sourdough discard, milk, maple syrup, vanilla, cinnamon, and salt until smooth.
- Dip each slice of sourdough into the custard mixture, letting it soak for about 30–45 seconds per side. The bread should absorb the mixture but remain sturdy.
- Heat a large skillet or griddle over medium heat. Add butter (or a mix of butter and oil) to coat the surface.
- Place the soaked slices on the hot surface and cook for 2–3 minutes per side, until golden brown and slightly crisp. Add additional butter or oil to the skillet between batches.
- Caramelized sugar finish: After both sides are cooked, brush the top lightly with melted butter. Sprinkle an even layer of granulated sugar over the buttered surface. Flip once more and cook for 30–60 seconds, until the sugar melts and caramelizes into a golden, crisp crust.
- Plate the French toast and serve immediately with your favorite toppings, such as maple syrup, a dusting of powdered sugar, or fresh berries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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