This french toast bake with sourdough bread is more than a recipe it’s a warm hug in casserole form. Passed down from my mother who believed in using every bit of leftover bread, this dish became our Saturday morning ritual. I still remember her slicing up day-old sourdough, whisking together eggs and vanilla, and layering it all into a buttered baking dish the night before. In the morning, the entire kitchen would fill with the scent of cinnamon and caramelized sugar as it baked. This french toast bake with sourdough bread has stood the test of time and is still my go-to dish for holidays, brunches, and cozy weekends at home.
Why It Works
There are a lot of baked french toast recipes out there, but here’s why this particular french toast bake with sourdough bread works so beautifully:
- Sourdough bread adds a slightly tangy flavor that balances the sweet custard.
- It has the perfect crisp-on-top, custardy-in-the-middle texture.
- This dish is make-ahead friendly ideal for holidays or slow Sundays.
- It’s versatile you can add fruit, chocolate chips, or nuts to mix it up.
- Bakes evenly and feeds a crowd with minimal effort.
Want to know more about why sourdough is the best for this kind of dish? Don’t miss Why Sourdough Bread Is Perfect for French Toast.
Ingredients List
1 loaf sourdough bread (about 8 cups cubed)
6 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Butter (for greasing the dish)
Optional: powdered sugar, maple syrup, fresh berries for topping
How to Make French Toast Bake with Sourdough Bread
Step 1: Prepare the Bread
Cut your sourdough bread into 1-inch cubes. Use slightly stale bread or toast fresh cubes in the oven at 300°F for 10 minutes to help them absorb the custard better.
Step 2: Mix the Custard
In a large mixing bowl, whisk together eggs, milk, cream, sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until fully combined.
Step 3: Assemble
Grease a 9×13-inch baking dish with butter. Spread the cubed sourdough bread evenly in the dish. Pour the custard mixture over the bread, pressing down lightly to make sure all the cubes are soaked.
Step 4: Refrigerate
Cover the dish with foil and refrigerate for at least 4 hours or preferably overnight. This helps the bread absorb all the custard and results in the best texture.
Step 5: Bake
Preheat oven to 350°F (175°C). Remove the dish from the fridge and let it sit at room temperature for 20 minutes. Bake uncovered for 45–50 minutes until the top is golden and the center is set.
Step 6: Serve
Allow to cool for 10 minutes before serving. Dust with powdered sugar, drizzle with maple syrup, or top with berries as desired.
Love sourdough breakfasts? You’ll also enjoy The Ultimate Sourdough French Toast Recipe.
Serving & Garnish
This french toast bake with sourdough bread is best served warm, right out of the oven. Here are a few ways to garnish and elevate the presentation:
- Powdered sugar and maple syrup for a classic finish
- Fresh fruit like raspberries, blueberries, or sliced bananas
- Whipped cream or Greek yogurt for extra richness
- Toasted pecans or almonds for a crunchy contrast
- A dusting of cinnamon or drizzle of caramel sauce for dessert-style brunch
Common Mistakes to Avoid
Even the simplest recipes can go sideways. Here’s how to keep your french toast bake with sourdough bread foolproof:
- Using fresh bread: It won’t absorb custard well, dry or toast it slightly.
- Skipping the chill: Let it sit at least 4 hours to ensure the bread fully soaks.
- Overbaking: Check the center with a knife, it should come out clean but still moist.
- Undermixing the custard: Make sure eggs are fully incorporated to avoid streaky texture.
- Crowding the pan: Spread bread cubes evenly so it bakes uniformly.
Explore more breakfast tricks in Sourdough French Toast: A Delicious Twist on a Classic Breakfast.
Storage & Reheating
This french toast bake with sourdough bread stores beautifully and reheats like a dream.
To Store
Let it cool completely before covering with foil or transferring to an airtight container. Refrigerate for up to 4 days.
To Freeze
Cut into portions, wrap each in plastic wrap and foil, and freeze for up to 2 months.
To Reheat
Microwave individual slices for 1–2 minutes. For oven reheating, place in a 325°F oven for 15–20 minutes until warmed through.
Rita’s Note
This recipe is what I make every year for Christmas morning, and it never disappoints. The french toast bake with sourdough bread is foolproof, comforting, and just indulgent enough to feel special. I’ve tried other bread types, but sourdough always wins its chewiness and tang cut through the sweetness perfectly. Pro tip: double the batch and freeze one you’ll thank yourself on a busy weekday.
FAQs
Can I use another type of bread?
Yes, brioche, challah, or French bread work too, but sourdough gives the best texture and flavor.
Can I make this dairy-free?
Absolutely. Use oat or almond milk and coconut cream. Just avoid overly watery non-dairy milks.
Can I skip the overnight step?
You can, but it’s best if soaked for at least 4 hours for optimal texture.
Can I make this in muffin tins?
Yes! Reduce baking time to 20–25 minutes and grease the tins well.
Can I add mix-ins?
Definitely. Try blueberries, chopped apples, chocolate chips, or toasted nuts.
Happy cooking with Rita chef ❤️!
Print
French Toast Bake with Sourdough Bread
- Total Time: 65 minutes
- Yield: 8 servings 1x
Description
A warm and cozy french toast bake with sourdough bread, eggs, cinnamon, and vanilla the perfect make-ahead brunch for family gatherings.
Ingredients
1 loaf sourdough bread, cubed (about 8 cups)
6 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Butter for greasing
Optional toppings: powdered sugar, maple syrup, fresh berries
Instructions
Cut sourdough bread into 1-inch cubes and lightly toast or leave out overnight to dry.
In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until smooth.
Grease a 9×13-inch baking dish with butter and evenly layer in the cubed bread.
Pour the custard over the bread, pressing down gently to ensure all pieces are soaked.
Cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 350°F (175°C).
Remove dish from fridge and let sit at room temperature while oven preheats.
Bake uncovered for 45–50 minutes until golden brown and center is set.
Cool for 10 minutes before serving. Top with syrup, powdered sugar, or berries.
Notes
Use slightly stale sourdough for best absorption. Add-ins like blueberries, chocolate chips, or chopped pecans can be mixed in before baking. For a dairy-free option, use oat milk and coconut cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 18g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg
Keywords: french toast bake with sourdough bread, baked sourdough french toast, overnight brunch casserole, sourdough breakfast bake