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Sourdough Baked French Toast

sourdough baked French toast topped with homemade strawberry sauce. A fork is taking a bite out of the French toast. A bowl of strawberry sauce and another bowl of almonds in the background.

5 from 1 review

Sourdough baked french toast recipe is one of those perfect weekend breakfasts. It's the best way to wake up, paired with a cup of coffee and sweet, fresh berries with creamy Greek yogurt. It's sure to become a family favorite recipe for special occasions, Christmas morning, or really any day!

Ingredients

Units Scale

For the sourdough French toast

  • 1 medium sourdough loaf (532g), cut into bite-sized cubes
  • 3 cups (744g) low-fat milk
  • 1 cup (243g) low-fat plain kefir
  • 4 large eggs
  • 2/3 cup (160g) egg whites
  • 1/3 cup (100g) honey or maple syrup
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup (92g) slivered or sliced almonds, plus 1/4 cup (31g) for topping

For the strawberry topping

  • 2 cups (320g) strawberries, fresh or frozen
  • 1/4 cup (50g) 100% orange or apple juice
  • 1 Tablespoon honey or maple syrup
  • 1 Tablespoon chia seeds

Instructions

For the sourdough French toast

  1. Cut day-old sourdough bread into bite-sized cubes.*
  2. In a large mixing bowl, whisk milk, kefir, eggs, egg whites, maple syrup, spices, and vanilla extract.
  3. Spray a 9x13" baking dish with nonstick cooking spray and evenly spread out bread cubes in dish.
  4. Pour custard mixture over bread.  Most of the bread should be covered in liquid.
  5. Sprinkle bread pieces with 3/4 cup (92g) almonds.
  6. Cover with foil and place in the fridge overnight or for 12 hours or at least 2 hours.
  7. Preheat oven to 350 degrees F/177 degrees C.
  8. Remove French toast from the fridge and gently stir to re-coat the pieces of bread.
  9. Re-cover the dish and bake for 30 minutes.
  10. Remove the foil and bake another 10-12 minutes, until the top is golden brown.
  11. Let cool slightly, then sprinkle with remaining almonds, drizzle with strawberry topping and dust with powdered sugar.
  12. Serve and enjoy!

For the strawberry topping

  1. While the French toast bakes, place all strawberry topping ingredients in a medium saucepan over medium heat.
  2. Cook until strawberries soften, then mash with the back of a fork/spoon.
  3. Cool ~30 minutes (the sauce with congeal as it cools).

Notes

  • *If you're short on time and don't have time to let the bread get stale, toast bread cubes in a 400 degree oven for 3-5 minutes.
  • Any fruit will work for the topping: blueberries, blackberries, raspberries, apples, peaches, plums, cherries, etc.!
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Storage

  • Store the baked French toast in an air-tight container for up to 5 days in the refrigerator or freeze for up to 1 month. I would wait to make and use the strawberry topping until right before you eat it!
  • Store the strawberry topping in an air-tight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Make Ahead & Reheating

  • This is one of my favorite recipes to meal prep for the next morning or week, making it a great breakfast option when you have a busy week coming up! However, I would suggest waiting to add the strawberry topping until right before you eat it.
  • If you want to make this sourdough French toast casserole ahead of time to enjoy the next day, I recommend warming it up in the oven for 20-30 minutes. When you reheat any leftover French toast, you just want the center to be warm!

Serving

  • My personal favorite way of serving this overnight French toast, and a way your whole family will love, is by dusting with powdered sugar and drizzling with mixed berry chia jam. Or pairing with fresh fruit like strawberries or blueberries and a drizzle of pure maple syrup.
  • For an indulgent breakfast, top the French toast casserole with a scoop of vanilla ice cream or frozen yogurt!

Nutrition

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