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Whole Grain Sourdough French Toast Wedges: Hearty & Delicious Recipe

Updated on December 3, 2012
Whole Wheat Sourdough French Toast, shown here with French salt flake butter, maple syrup from Quebec, and candied violets.
Whole Wheat Sourdough French Toast, shown here with French salt flake butter, maple syrup from Quebec, and candied violets. | Source

I first came up with this recipe merely as a way to use the extra bread I carve out of a whole loaf for my Lamb & Olive Stuffed Sourdough recipe. It's really rather fitting, since the original French term is pain perdu, meaning "lost bread" as in lost for any other use. Now, however, I'm sometimes tempted to make the lamb dish just for the leftover bread I need to made this French Toast!

You needn't go to such extremes. You can get the same effect by trimmng the crust off your favorite round whole wheat sourdough loaf and cutting it into thick wedge shaped slices. Be sure to cut the crust off to let in the eggy goodness around the edges. Marry it with the classics: pure organic maple syrup, sausage or bacon (veggie if you prefer), fruit, and a steaming cup of coffee, but don't forget that it's pretty hearty on its own, so you won't need a lot of sides.

Tosca, aka cookie monster, whiffing the bread she'd choose over a slab of salmon any day.
Tosca, aka cookie monster, whiffing the bread she'd choose over a slab of salmon any day. | Source
5 stars from 1 rating of Whole Wheat Sourdough French Toast

Cook Time

Prep time: 30 min
Cook time: 10 min
Ready in: 40 min
Yields: Serves 1-2, but you can multiply it ad infinitum.


  • 2 thick slices of day old* whole wheat sourdough, crusts removed
  • 1 cup (250 dl) milk
  • 1 egg
  • 1 teaspoon cinnamon
  • butter to taste
  • syrup to taste


  1. Whisk together milk, egg and cinnamon.
  2. Put bread slices in a similarly sized container for which you have a tight fitting lid.
  3. Pour egg & milk mixture over the bread. Turn bread over a few times, leaving for a few moments with each turn. If your bread is really dry, jab it through several times with a fork, just be careful not to break it.
  4. Put the lid on and shake the bread gently to cover it well. Let it sit for a few minutes while you heat a non-stick skillet, with or without butter as you prefer.
  5. Shake again. Gently test with a spoon to make sure it's soaked through and through.
  6. Carefully place eggy bread on the skillet. Careful, it may fall apart, so use a spatula.
  7. Using a fork, create a little well in the center and pour in remaining milk and egg mixture.
  8. Cook over moderately low heat to ensure it doesn't end up too brown on the outside and mushy on the inside. When it is nicely browned on the first side and has started to set in the middle, turn over and cook on other side. How long this takes will depend on how thick your slices are...

French Toast Tips

*To achieve the sought after stale texture without the stale taste, simply leave the bread out over night on a cake rack or somewhere where the air circulates around it. If you forget, you can also stick in a very low oven. "Defrost" does a pretty good job. This is true for any other bread you want to make French Toast with.

More eggs are not the trick, milk is. This is something it took me years to figure out. It's the milk that carries the egg down into the interstices of the bread and gives you eggy French Toast. If the egg/milk ratio is too high, it just won't reach as far into the interior.

For Added Luxury...

One tempting addition if you can find it would be French salt-flake butter, made from the top crust of sea salt that forms on the heap as it dries. This gives the dish a slightly salty bite that makes it deliciously sweet and savory. For extra Frenchy flare, serve it with maple syrup from Quebec...

Bon appetit!


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    • LetitiaFT profile image

      LetitiaFT 5 years ago from Paris via California

      Hey Vespa, ever tried French toast from those fantastic English muffins you posted a recipe for?

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      I wish we had French salt-flake butter here as I just love sweet and salty. This sounds fabulous and filling. You can't beat that country bread! Voted up.

    • LetitiaFT profile image

      LetitiaFT 6 years ago from Paris via California

      I'm glad you like it, Simone. French toast for one is indeed a guilty pleasure in which I all too often indulge. Whole grain sourdough is pretty heavy stuff, so if you make sausage or something on the side when that special other is over, one thick slice per person could do the trick. Thanks for your feedback!

    • Simone Smith profile image

      Simone Haruko Smith 6 years ago from San Francisco

      I love this recipe, especially since it is perfect for one serving! I've never made French toast for myself because I learned how to make it in large batches and for large groups.

      This is great!

      I love your photos and really appreciate the tips on technique. Thanks for sharing the marvelous recipe!

    • ktrapp profile image

      Kristin Trapp 6 years ago from Illinois

      She's a faded tri-color beagle (no typical black patches) and trust me, she would love your sourdough french toast, especially with the warm butter and syrup dripping all over.

    • LetitiaFT profile image

      LetitiaFT 6 years ago from Paris via California

      You're welcome Denise. Hope you like it!

    • LetitiaFT profile image

      LetitiaFT 6 years ago from Paris via California

      Hi Kristen, glad you found some useful tips. Do shake gently! Tosca's a real sweet pill. I just saw Ruby on your beagle facts hub. A gem indeed! And her nose illustrates the message perfectly. I love that nose color. Does it have a name?

    • Denise Handlon profile image

      Denise Handlon 6 years ago from North Carolina

      Thanks for sharing all of your interesting tips. Looks good.

    • ktrapp profile image

      Kristin Trapp 6 years ago from Illinois

      You gave so many wonderful pointers on making better french toast that I can't wait to try this recipe out. It has never occurred to me to get the mixture in all the crevices by shaking it in a pan. By the way, I love Tosca. What a gorgeous cat. My little Ruby (a beagle) is usually camera-ready too.


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