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Sourdough French Toast? Yes, please! Your whole family is sure to love this delicious and healthy Sourdough French Toast with Fruit and Nut Syrup!

Sourdough French Toast

This recipe was originally published in September 2012.

My girls have always loved French toast.

When we switched to a real, whole, traditional foods diet in 2009, French toast was an easy food to convert to real foods.

Using eggs from free-range chickens and real milk, along with sourdough bread, makes a terrific breakfast, brunch, or even quick dinner.

Topping the Sourdough French Toast with a nut and fruit syrup takes this simple dish up a notch or two and creates something almost gourmet. Well, about as gourmet as it gets from my kitchen!

I share two different versions of this syrup that use the same concept but slightly different preparation methods. We tend to eat the apple version more often since apples have a longer shelf-life and are part of our larder.

Sourdough French Toast

Sourdough French Toast


  • 1 loaf sourdough bread, sliced thick or thin (your choice)
  • 6 eggs
  • 3/4 cup milk
  • 1 to 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbsp vanilla
  • 2 tsp honey (or another natural sweetener)


  • Combine eggs, milk, cinnamon, nutmeg, vanilla, and honey in a baking dish. (I often use a 9x13 pan, but any shallow dish will work.)
  • Place a single layer of bread in the egg mixture and allow it to set for 2 to 3 minutes on each side of the bread.
  • Meanwhile, heat your skillet(s) or griddle to medium heat. Add a little ghee or other healthy cooking fat.
  • Cook your egg-battered bread for about 4 minutes on the first side. Flip and cook for 2 to 3 minutes on the second side until done to your liking.
  • Top with butter as the bread comes off the heat. Serve plain or with honey, maple syrup, yogurt, fruit, or one of the nut and fruit syrups below.


Sourdough French Toast Fruit and Nut Syrups

You can use any type of nut you have on hand for this syrup. I often use almonds or walnuts. Cashews also work well. Other types of fruit would also work. I’m thinking that orange or mandarin segments would be terrific using the banana syrup method.


Sourdough French Toast

Apple and Nut Syrup


  • 1 apple, peeled and diced into bite-size pieces
  • 1 cup nuts, roughly chopped
  • 2 to 3 tbsp butter
  • 1/2 cup honey


  • Add apple slices plus 2 tablespoons butter to a skillet and cook over medium heat until the apple begins to soften.
  • Add nuts and additional butter (if needed). Allow to cook for 2 to 3 minutes, stirring often to prevent burning.
  • Pour in honey and stir to coat the apples and nuts. The honey will melt and make a beautiful syrup.
  • Serve warm over Sourdough French toast, pancakes, etc. Or cool slightly and use it as a topping for yogurt.


Banana and Nut Syrup


  • 1 cup nuts, roughly chopped
  • 2 tbsp butter
  • 1/2 cup honey
  • 2 bananas, peeled and sliced


  • Combine the nuts and butter in a skillet, and cook over medium heat for 2 to 3 minutes.
  • Pour in the honey and stir to coat. After the honey is completely melted, add the bananas and gently stir to mix.
  • Let cook for 1 to 2 minutes. The honey will take on a delicious banana flavor.
  • Serve warm over Sourdough French Toast, pancakes, etc. Or cool slightly and use it as a topping for yogurt.


What’s your favorite topping for Sourdough French Toast (or any kind of French toast)? Leave a comment below!


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