Sourdough French Toast Recipe

I’ve always loved the idea of making a special breakfast on the weekend, but I don’t want to spend all morning in the kitchen. This sourdough french toast recipe transforms a simple dish into a decadent meal by adding a gooey, fragrant cardamom cream cheese center. It’s perfect for a family-friendly brunch when you want something impressive that still feels easy to make. The key to this elevated sourdough french toast recipe is using thick-cut sourdough bread to create a perfectly crisp exterior with a warm, molten filling inside. The tangy sourdough provides a necessary contrast to the sweet cream cheese, creating a balanced and satisfying bite every time.

Ingredients

• Sourdough Slices: 4 thick slices (approx. 2.5 cm / 1 inch) of day-old sourdough bread. Using day-old bread is key to avoiding a soggy result, as it absorbs the custard without falling apart. The robust structure of sourdough holds the filling perfectly and provides a tangy contrast to the sweet filling.
• Custard Base: 3 large eggs, 120 ml (1/2 cup) whole milk, 60 ml (1/4 cup) heavy cream. The combination of milk and cream creates a richer custard that coats the bread evenly. For a lighter version, you can swap the heavy cream for additional whole milk, but the cream adds a nice richness.
• Sweeteners and Flavoring: 30 g (2 tablespoons) granulated sugar, 5 ml (1 teaspoon) alcohol-free vanilla extract (for custard). The sugar helps create a beautiful golden-brown caramelization on the exterior of the french toast. Alcohol-free vanilla ensures a pure, clean flavor profile without any bitterness from the alcohol.
• Cooking Fat: 30 g (2 tablespoons) unsalted butter (divided). Unsalted butter gives you control over the salt level in your finished dish. Using butter instead of oil adds a rich flavor and helps achieve a perfect golden crust.
• Cardamom Cream Cheese Filling: 115 g (4 oz) full-fat cream cheese (softened), 30 g (2 tablespoons) powdered sugar, 2.5 ml (1/2 teaspoon) ground cardamom, 2.5 ml (1/2 teaspoon) vanilla extract (for filling). Ensure the cream cheese is fully softened for a smooth filling that blends easily and spreads without lumps. Ground cardamom adds a warm, spicy, and aromatic note that pairs beautifully with the tangy sourdough and sweet cream cheese.
• Garnish: 15 g (1 tablespoon) powdered sugar (for dusting), 30 ml (2 tablespoons) pure maple syrup, 2.5 ml (1/2 teaspoon) finely grated orange zest. The powdered sugar dusting adds a classic bakery look and extra sweetness. The orange zest provides a bright aromatic contrast that cuts through the richness of the filling.

Instructions

1. 1. Prepare the Cardamom Filling: In a small bowl, combine the softened cream cheese, powdered sugar, ground cardamom, and vanilla extract. Use a fork or small whisk to beat the ingredients until completely smooth and creamy; ensure all lumps are removed. Set the filling aside at room temperature while you prepare the bread and custard.
2. 2. Prepare and Stuff the Sourdough Slices: Lay the sourdough slices flat and carefully cut a horizontal pocket into each one, going about three-quarters of the way through from the crust side. Gently open each pocket and evenly distribute the prepared cream cheese filling among the four slices, spreading it inside the pocket. Press the slices gently to seal the edges of the bread around the filling.
3. 3. Make the Custard Batter: In a shallow dish large enough to fit a slice of bread, whisk together the eggs, whole milk, heavy cream, granulated sugar, and vanilla extract. Whisk thoroughly until well combined and the eggs are fully incorporated into the mixture. Ensure the shallow dish provides easy access for dipping the thick slices.
4. 4. Dip the Stuffed Sourdough: Carefully place one stuffed sourdough slice into the custard batter, letting it soak for about 30 seconds per side. Do not oversoak, as this will cause the bread to become soggy and break apart when transferring. Repeat with the remaining slices, ensuring each side of the sourdough french toast is evenly coated with the custard.
5. 5. Cook the French Toast: Heat half of the butter (15g) in a large non-stick skillet or griddle over medium heat until melted and shimmering. Place 2 stuffed sourdough slices in the skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through, and the filling is warm and slightly gooey; repeat with remaining butter and slices. If the bread seems too saturated, reduce soak time to 20 seconds per side to prevent it from falling apart.
6. 6. Serve and Garnish: Transfer the cooked french toast to individual plates. Dust generously with powdered sugar using a fine-mesh sieve for even distribution. Drizzle with pure maple syrup and sprinkle finely grated orange zest over the top for a bright finish. The warm filling inside this delicious sourdough french toast recipe makes it a truly luxurious meal.

Tips for Perfecting Sourdough French Toast

For a perfect sourdough french toast recipe, the key is preventing a soggy result. Follow these quick tips to guarantee a crisp exterior and a warm, gooey center.

• Cut Thick, Use Stale Slices: The foundation of this sourdough french toast recipe relies on sturdy bread. Use thick slices (at least 1 inch or 2.5 cm thick) of day-old sourdough bread, as fresh bread soaks up the custard too quickly and becomes soggy. The robust structure of stale sourdough holds the stuffing and custard without falling apart. Avoid soft sandwich bread for this particular stuffed version.
• Don’t Over-Soak: Because sourdough is a dense bread, a 30-second dip per side is generally sufficient for this stuffed french toast recipe. Over-soaking will make the bread overly saturated, leading to a mushy texture and causing the filling to leak out during cooking. The goal is a crispy exterior and a soft, custard-like interior.
• Use Medium Heat: Cook at medium heat to ensure the inside warms through completely before the outside burns. If the filling is cold or the custard isn’t cooked, your heat is likely too high. A good indicator of readiness is when the outside crust is golden brown and a small bit of filling starts to slightly ooze from the edges.

Make-Ahead Sourdough French Toast

This sourdough french toast recipe is easily adapted for make-ahead convenience, making it perfect for family dinners or entertaining guests. Plan ahead by preparing the filling and assembling the slices for quick cooking in the morning.

• Prepare the Filling: The cardamom cream cheese filling can be prepared up to 3 days ahead of time. Store it in an airtight container in the refrigerator, then let it come to room temperature before stuffing the bread. This saves valuable time on busy mornings.
• Assemble Ahead (Up to 12 hours): You can stuff the sourdough slices ahead of time and keep them refrigerated for up to 12 hours before cooking. Store the assembled, uncooked slices on a baking sheet covered loosely with plastic wrap. Dip in the custard just before cooking, not hours ahead.
• Keep Warm for Serving: If you are serving a crowd, preheat your oven to 200°F (95°C). As each batch finishes cooking, transfer the sourdough french toast slices to a baking sheet in the oven to stay warm while you finish cooking the rest. This ensures everyone gets a hot, gooey slice.

FAQs

Q: Can I use fresh sourdough bread?

A: It’s best to use day-old bread, as fresh bread soaks up the custard too quickly and can get soggy. If you only have fresh bread, leave the slices out on a cooling rack for an hour or two to dry out slightly. This helps create the structure needed for the stuffing.

Q: How do I prevent the filling from leaking out while cooking?

A: Ensure you don’t overstuff the pocket and gently press the slices to seal the edges before dipping in the custard. Cooking on medium heat also helps prevent the filling from melting too quickly and seeping out of the bread.

Q: What other spices pair well with the cream cheese filling?

A: If cardamom isn’t your favorite, you can swap it for cinnamon, nutmeg, or a combination of both for a classic fall flavor profile. For a brighter note in this sourdough french toast recipe, a small amount of lemon zest can be used instead of orange zest.

Q: Can I make this with whole wheat sourdough?

A: Yes, whole wheat sourdough can be used, but ensure the slices are cut thick and are day-old for best results. Whole wheat sourdough tends to be denser and holds up very well in this high-protein french toast recipe.

Q: How do I make this dairy-free?

A: For a dairy-free sourdough french toast recipe, use a plant-based milk/cream alternative (like full-fat oat milk or coconut milk) and a plant-based cream cheese alternative for the filling. This makes for an easy family-friendly option that accommodates different needs.

Q: Why does my french toast burn on the outside before cooking in the middle?

A: Your heat is too high. Reduce the skillet temperature to medium; this allows the bread to cook through evenly and brown slowly while the center warms. A too-hot pan will char the surface before the custard inside has time to set and the filling has time to melt.

Conclusion

This stuffed sourdough french toast recipe transforms a standard breakfast into a truly memorable experience with its warm, gooey filling and crisp exterior. Save this delicious recipe for family dinners and weekend brunch on Pinterest so you can easily find it later.

sourdough french toast recipe

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• Author: Tessa Monroe
• Total Time: 30 minutes
• Yield: 4 slices 1x
• Diet: General

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Description

Sourdough French toast stuffed with a sweet, aromatic cardamom cream cheese filling. This recipe features thick-cut bread for a crisp exterior and a warm, gooey center, perfect for a special brunch.

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Ingredients

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• 4 thick slices day-old sourdough bread (1-inch thick)
• 3 large eggs
• 0.5 cup whole milk
• 0.25 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract (for custard)
• 2 tablespoons unsalted butter, divided
• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon vanilla extract (for filling)
• 1 tablespoon powdered sugar (for garnish)
• 2 tablespoons pure maple syrup
• 0.5 teaspoon orange zest

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Instructions

1. Prepare the Filling: Mix softened cream cheese, powdered sugar, ground cardamom, and vanilla extract until smooth and creamy. Set aside.
2. Stuff the Bread: Cut a horizontal pocket into each sourdough slice, leaving the edges intact. Evenly distribute the cream cheese filling inside the pockets and gently press the slices to seal the edges.
3. Make the Custard: In a shallow dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, and vanilla extract until well combined.
4. Soak the Slices: Dip each stuffed sourdough slice in the custard for approximately 30 seconds per side, ensuring a full coating without oversoaking.
5. Cook the French Toast: Melt half of the butter in a large non-stick skillet over medium heat. Place 2 slices in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with the remaining butter and slices.
6. Serve and Garnish: Transfer the cooked french toast to plates. Dust with powdered sugar, drizzle with maple syrup, and sprinkle with orange zest before serving.

Notes

Use day-old, thick-cut sourdough slices to prevent sogginess. Cook on medium heat to ensure the inside warms thoroughly without burning the outside. If serving a crowd, keep cooked slices warm in a 200°F (95°C) oven.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast & Brunch
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450 kcal
• Sugar: 15 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 100 mg