Sourdough French Toast Bake

5 from 1 vote

Sourdough French Toast Bake

If you’re looking for a way to turn yesterday’s bread into today’s masterpiece, this Sourdough French Toast Bake is your golden ticket. Imagine the tangy richness of sourdough paired with a creamy custard base, baked to golden perfection, and finished with a drizzle of maple syrup.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 260kcal

Author: Nicole Durham

Cost: Recipe $2.65 / Serving $0.66

Equipment

Ingredients

4 cups stale sourdough bread, cut into cubes (about ½ loaf) ($0.49)
2 large eggs ($0.44)
¾ cup milk ($0.12)
2 tablespoons brown sugar ($0.06)
2 tablespoons granulated sugar ($0.04)
½ teaspoon vanilla extract ($0.01)
½ teaspoon ground cinnamon ($0.08)
¼ teaspoon salt ($0.01)
⅛ teaspoon ground nutmeg, optional ($0.01)
1 tablespoon unsalted butter, melted ($0.11)
¼ cup maple syrup, plus more for serving ($1.28)

Instructions

Preheat and prep. Preheat the oven to 350°F and grease an 8x8-inch baking dish with butter.
Add bread. Place the cubed sourdough bread evenly in the prepared baking dish.
Mix custard. In a mixing bowl, whisk together the eggs, milk, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg (if using), salt, melted butter, and syrup until smooth.
Soak. Pour the custard mixture over the bread cubes. Gently press down to ensure all pieces are coated.
Rest. Cover and let sit for at least 30 minutes, or refrigerate overnight for a more custardy texture.
Bake. Bake uncovered for 30 to 35 minutes, until the top is golden and the center is set. A knife inserted in the center should come out clean.
Serve. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

Video

Notes

Soak Time: For the most custardy texture, let the bread soak overnight. If you’re short on time, 30 minutes is still enough for a delicious bake.
Make It Ahead: Assemble the night before, cover tightly, and bake in the morning for a stress-free breakfast.
Storage & Reheating: Store leftovers in the fridge for up to 3–4 days. Reheat in the oven at 325°F to keep the top crisp or microwave for a softer texture.
Freezer-Friendly: Freeze baked portions individually wrapped for up to 2 months. Thaw overnight before reheating.
Doubling the Amount: If you double this recipe for a 9x13 pan, bake at 350°F for 35–45 minutes, or until the center is set and the top is golden. Check doneness with a knife inserted in the center, it should come out clean.

Nutrition