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Easy French toast casserole recipe made with sourdough bread crusts. Sprouted or soaked bread slices work too for a fast and nourishing breakfast that everyone will love!
Whether you buy bread or make it yourself, a loaf of quality bread made with sprouted flour or sourdough costs a pretty penny these days.
Needless to say, I don’t like to waste a single slice!
Be aware that there is plenty of fake sourdough bread out there. Also, most commercial brands of sprouted bread contain vital wheat gluten, a very unhealthy additive!
If you choose to buy, I suggest this family-owned bakery which delivers authentic sourdough bread and other baked goods to your door.
If you prefer to bake yourself, I recommend this recipe for no-knead sourdough bread.
From Crusts to Casserole!
So, what is the best way to use bread crusts from the quality loaves you use that accumulate over the span of a week or two?
Maybe you cut off the crust at the top of each slice too with those contributing to the pile of bread scraps that build up in your pantry.
Here’s a tasty dish to use up all those crusts quickly and frugally.
Bonus! This sourdough French toast casserole recipe is loaded with nourishing fats. It will keep you feeling full for hours with no mid-morning carb cravings!
Sourdough French Toast Casserole Recipe
Whip up this easy recipe for sourdough French toast casserole with that bag of lonely sprouted or sourdough bread crusts in your bread bin. Makes a fast breakfast that everyone will love!
Ingredients
- 10-12 sourdough bread crusts
- 1/2 – 3/4 cup heavy cream raw or pasteurized, do not use ultrapasteurized
- 6 eggs beaten
- 1/2 – 1 Tbl sucanat or coconut sugar
- 1/4 cup coconut oil melted
- 1/4 cup butter melted, preferably grassfed
- 1 pinch fresh cinnamon ground
- 1 pinch sea salt
Instructions
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Tear bread crusts into quarters and place in a large, glass bowl.
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Beat eggs, cream, and pinch of sea salt together, and pour over bread crusts.
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Sprinkle a generous amount of freshly ground cinnamon and whole sweetener over the mixture. Gently mix thoroughly with a large spoon.
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Pour melted coconut oil into the bottom of a 9×13 casserole dish. Arrange bread mixture evenly in the casserole dish.
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Bake at 350 F/177 C for 15 minutes. Remove casserole dish from the oven and drip the melted butter evenly over the top of the bread.
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Place the casserole dish back in the oven and continue baking until the butter has turned the top golden brown (about 10 more minutes).
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Serve sourdough French toast casserole alone or with a small amount of dark maple syrup for dipping.
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Refrigerate leftovers in a glass container with tight fitting lid. Reheat and enjoy on subsequent mornings or for quick snacks.
Hi Sarah,
I live in the Palm Harbor, FL area…where do you get your bread from? Do you know of any good bakeries in my area? I would certainly consider driving anywhere in the Tampa Bay are to get good bread.
Thanks
Does anyone have a good recipe for real sourdough? Does it use white flour? I don’t eat refined breads but didn’t think you could make sourdough without. My husband LOVES sourdough but I won’t buy it because of the white flour. If there is a recipe out there that doesn’t use it I would be grateful! Thanks
Can heavy cream be the cream off the top of raw milk?
I will have to try this, It sounds so good. I currently use my “crumbs” to make coutons for our soup. So I may have to make a few more “crumbs” so I can try it. Thank You for all of your wonderful Ideas. I know they have been a large contribution to my family eating healthier food.
Sarah, will Coconut Crystals work instead of coconut sugar? Or is the same thing? Thank you.
This looks delicious! Not to mention easy! My question is, do you think this type of casserole would freeze well? Would you freeze it before or after baking? I am trying to get together some freezer meals and would love to have this on hand!
Hi Rachel, I’ve never frozen this dish so can’t comment one way or the other. My guess is that it would be fine though.
I tried this this morning with great success! Kids finished it and it was so yummy. My question is similar here. Do you think it would work as an overnight int he fridge? Make ahead night before, refrigerate then bake in the morning? I do another baked overnight French toast but it’s much different and not as good so it’d be great to use this one instead. It’s the only way I get my second to eat eggs! Love French toast!
Not eating crusts is a truly Anglo-saxon thing! I’ve lived in France for the last 14 years and have never heard of any kids not eating crusts. Babies here are brought up knawing on crusts. My three don’t get enough bread to ever turn up their nose at a crust! But I think you would have a really hard time getting most French adults to take cod liver oil… Still thanks for this recipe and all your great videos I find them very inspiring from this side of the Atlantic.
Helen
I make a similar recipe that is savory rather than sweet, as it includes browned sausage and omits cinnamon and sucanat. I’m definitely going to try this “french toast”-like version…I know my kids will love it!
I forgot to add this is a great dish for busy mornings, because you can assemble it the night before and place the covered dish into the fridge. Just slip it into the oven the next morning, and you have a delicious meal without the early morning work. I make it every time we have guests staying with us.
Sounds amazing! What is the difference between Grade A and Grade B Maple Syrup? All I can find is Grade A.
Grade B is darker and full of many more minerals than Grade A maple syrup. Healthfood stores generally have Grade B. Supermarkets only have Grade A usually.
What a great idea! My kids love French toast! I’m definitely going to try this! My kids will eat crusts, but no one in the house wants to eat the heels of the bread, so I save them all in the freezer and when I have a good supply, I defrost them, then cut them into small squares and dry them out in my oven. I use these croutons to make my own homemade bread crumbs, salad croutons and herbed stuffing. I don’t like to waste anything either! Blessings, Kelly from The Nourishing Home: http://www.facebook.com/TheNourishingHome