Sourdough French Toast

Hello, I am making a visit to the little blog that could, I appreciate your patience as I have been tackling some personal health challenges and had to take a break, a rather long break. I hope to be more consistent this go around as this blog is a large and needed part of my self care and my creative outlet. As I write this I am sitting in my living room listening to 80’s and 90’s “shoegaze” music (look it up if interested) and getting all nostalgic about my teenage years collecting Cocteau Twins cassettes and being a moody, existential and frustrated teen. Sometimes when I feel nostalgia creeping in I desire something comforting and reminiscent of slower days and simpler times. Simpler times like when breakfast was made every Saturday by my mother and often times she’d surprise us with French toast, for little midwestern kids this was a “fancy” breakfast.

I woke up on a recent Saturday with dried out sourdough that I wasn’t initially sure what to do with. I thought about toasting it or making croutons, but the conclusion to those options was BORING! Then the idea hit me to take this thirsty bread and make a French toast out of it, I thought of how the slight sourness of the bread would yield well to the sweetness of the custard like mixture that I would soak it in. I must state that I was not disappointed.

Below I share with you a simple recipe for any bread that is past its date, dehydrated but still useful. If you have any fruit or whipped cream definitely top your toast with it. Take pride in your lazy, mindless and yet mindful Saturday.

Recipe Steps:

  1. Mix the custard mixture of heavy cream (preferred) or milk with one egg, maple syrup, cinnamon powder and vanilla extract.
  2. Take pieces of sourdough and soak in the mixture until thoroughly wet through, set aside on a plate or rack.
  3. Heat a non stick pan and place butter in the pan, let butter melt.
  4. Place bread in pan and cook until nicely browned and toasted on either side, cook for about 4 to 5 minutes on either side or until desired level of doneness.
  5. Plate French toast and serve with maple syrup and desired accoutrements.


  • 1 to 2 C. Heavy Cream or Milk (Depends on the amount of toast that you are preparing)
  • 1 or 2 Eggs (Depends on amount of toast that you are preparing)
  • 3 Tbsp. Cinnamon
  • 1/2 C. Maple Syrup
  • 1 Tbsp. Vanilla
  • Butter (as needed)
  • Stale Sourdough Sliced

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