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Sourdough French Toast

Sourdough French toast on a white dessert plate.

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Sourdough French toast is a twist on traditional French toast by using sourdough bread, and it tastes even more delicious than you would expect!



For the toast:

  • 6 slices of stale sourdough bread, about 3/4 inch/2 cm thick
  • 3 tablespoons (40 g) granulated sugar
  • 1/3 cup + 1 1/2 tablespoons (100 ml) heavy cream
  • 1/3 cup + 1 1/2 tablespoons (100 ml) whole milk
  • 3 large egg yolks
  • 1 pinch of salt
  • 2 tablespoons (30 g) unsalted butter 

For balsamic vinegar caramel: 

  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup + 1 1/2 tablespoons (100 ml) balsamic vinegar

For the vanilla whipped cream:  

  • 2/3 cup + 3 tablespoons (200 ml) whipping cream
  • 3.5 oz. (100 g) mascarpone cheese
  • 1/2 vanilla bean
  • 4 tablespoons (30 g) icing sugar

For serving:

  • 3.5 oz. (100 g) fresh strawberries
  • 3.5 oz. (100 g) fresh raspberries
  • 3.5 oz. (100 g) fresh blueberries

* If needed, please refer to Baking Conversion Charts.


  1. The day before, take out the slices of sourdough bread in the open air to stale.

  2. The following day, in a large deep dish with a flat bottom, beat eggs in an omelet with sugar, then add cream and milk. Dip the sourdough slices in the milk and egg mixture and soak for 2 minutes.

  3. Heat a pan with a non-stick coating. Make sure the pan is hot: the bread slices need to start cooking as soon as you place them on the pan surface. Once the skillet is hot, reduce to medium-low heat and melt a pat of butter in the pan. Fry the first slice of bread in the heated skillet and cook for 2-3 minutes or until golden brown. Then flip it with a flexible turner and cook another side for 2-3 minutes. Repeat the operation with the remaining pieces. Extra tip: Don't cook bread too quickly; use the medium heat for cooking it correctly. To ensure even cooking, cut the butter into small pieces, adding them as you cook to avoid the bread burning.

  4. To make balsamic vinegar caramel, pour vinegar and sugar into a saucepan. Cook the caramel for about 15 minutes over low heat until frothy. Remove from heat and let it cool completely.

  5. To make the whipped cream, place the stand mixer bowl and the whisk attachment in the freezer for a few minutes. Place whipping cream, mascarpone, sugar, and scraped seeds of vanilla bean in the bowl. Whisk until you obtain a whipped cream.

  6. For serving, place a slice of sourdough on the plate, and add a generous spoonful of vanilla whipped cream.  Extra tip: Make sure the toast isn't hot before garnishing with whipped cream. Drizzle with the balsamic caramel, garnish with fresh red fruits, and serve immediately.


  1. Use thick bread slices; the thin slices tend to fall apart when you soak them.
  2. While French toast is cooked without crust, keep the crust if desired.
  3. Soak each slice in the milk mixture for 1-2 minutes to get a delicious and tender result. Sourdough bread soaks up liquid slower than regular bread.
  4. The best way to get golden brown toast with no sticking is by making sure your pan is fully preheated before cooking.
  5. To keep your toasts warm till serving, place them on a single layer on a baking sheet lined with parchment paper in the oven at 195°F or 90°C. 


Keywords: sourdough French toast, French toast with sourdough bread




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