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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.
Thanks so much, I’ve been looking for something like this recently! 😀
One question: Do you (or anyone out there) think it’ll work with a dense/heavy sourdough loaf? I have a “brick” in my freezer from my sourdough “learning curve” that didn’t turn out well enough to eat as bread. I wonder if I let the recipe sit in the fridge overnight if it would soften the bread enough to eat? I’d hate to waste all the good eggs and cream just to find out it’s another failure! Thanks for any advice 🙂
I’d give it a go .. my sourdough bread is pretty heavy too but the cream/eggs etc really softens the bread well before baking.
OK, thanks for that encouragement! I’ll keep ya posted 🙂
My boys really like french toast! I’ll have to try this one… thanks!
What a good idea! I DO make my own bread and my husband likes the crusts, by sometimes we still have some left over. What a good breakfast recipe! Thanks for sharing! 🙂
I make a recipe very similar to this only mine is just called bread pudding (the old Swedish way). I just throw the whole works into a 4 qt casserole dish and put it together without using two bowls. Anything to save a dish, you know! There’s enough butter and cream in the recipe to keep it from sticking, for those who don’t like that part, but my family likes me to overbake this just a tad so the edges are crispy and even a little dark/burned.
I usually use Vietnamese Cinnamon or even Watkins. I know, the Watkins isn’t organic, but it’s sooooooo good. My Mom always used Watkins vanilla, Watkins cinnamon and Watkins black pepper. A salesman used to come to the door, starting from when I was about six years old and that’s been many a moon now. ;->
Thanks for the reminder. I haven’t made this since DH and I now have an empty nest.
Hi Teresa, I really like Berlin Bakery’s spelt sourdough loaf. There are MANY good breads on the market nowadays, I would suggest buying the $1 shopping guide from the Weston A. Price Foundation — this handy purse sized brochure is a MUST HAVE. There are many good breads listed and a number of them are mail order if you don’t have a decent healthfood store near you.
Sarah,
I have a few questions if you have the time, I would be so grateful…do you have to buy that bread on line? I can’t find it here, only on the internet. Also, the bread you buy is sourdough and it is sprouted, but it isn’t soaked, is it? I know “sourdough” is fermented, but isn’t there a lot of non-soaked flour used? What are your thoughts on that? I am asking because I have a 6 and 3 year old. We have done the GAPS diet and they have been back on bread for almost a year. I do the whole bread making thing and it is a LOT of work. Not to mention they grew tired of the sourdough, so now I make the buttermilk bread (both in NT). They have recently grown tired of that, so this last week I actually bought the Food For Life gluten free raisin bread made with rice and tapioca flour and fruit juice (no sugar or anything in it.) My concern with the rice/tapioca flour bread for my boys is that the rice flour isn’t soaked. But, I just read in NT (sidebar, page 466) that rice doesn’t necessarily have to be soaked. So…was just wondering if you could give me your opinion on these 5 things: 1) Do you buy the Berlin bread locally? 2) In eating that bread, aren’t you getting a lot of phytic acid because although the bread is sourdough, is the additional flour used soaked? 3) Or, if you buy sprouted bread, it isn’t soaked, so then aren’t you still getting phytic acid? 4)Your opinion on the rice and tapioca based bread…is it more harm than good? And one last question… 5) How old are your kids and how on earth do you get them to take their fermented cod liver oil? We get it down but it is murder!! It is hard to mask in shakes, etc., and my boys are too young to swallow pills. What did you do when your kids were this age? Thanks so much for your website. It truly blesses my soul!!
Hi Anon, I buy the Berlin Bakery bread locally. Sourdough breaks down phytic acid as well as soaking. It is sprouting that doesn’t work quite as well. Rice/tapioca based bread is ok occasionally as long as you eat it with a lot of fat as it would be very high glycemic by itself. My kids know to take their fermented cod liver oil or they will lose a privilege. Simple as that. They don’t take it, they don’t get dessert or their favorite TV show or whatever. I never get a complaint about it anymore as they know it is just what we “do” in our family.
Sarah,
I have a son (14 now) with a really strong gag reflex. I honestly don’t think that he’s “playing” me to get out of something. Recently at church the youth group did a silly game where each kid tried a tiny spoonful of baby food. All the other kids gagged their way through, thought it was gross, but managed to do it. He threw up. He’s just really sensitive to tastes, textures, and even smells. I know this is probably a wider range issue than just FCLO, but that’s my biggest concern. With the other kids I can, and do, take away privileges for not agreeably taking the FCLO, but with him, I feel like I’m picking on his disadvantage if I do so. Right now I have him taking Nordic Naturals, but I know that he’s not getting anywhere near the benefits he’d get from FCLO. Do you have any ideas or suggestions for me? Ironically, he’s my least healthy kid (conceived after nearly a year of “the pill”, I ate 100% SAD the whole pregnancy, and he was supplemented with formula after being born 5 weeks early), so he needs the good stuff even more than the others. HELP?
Just do the capsules then.
I don’t think that will work. He couldn’t even swallow the tiny capsules that Mercola’s kids’ krill comes in. 🙁
Have you widened his palate, Jennifer? Kids with a very strong gag reflex typically have very narrowed middle third of the face with teeth crowding and do very very well with widening of the palate.
Anonymous,
Hi there! My children are almost 5 and 3 and have just started taking the cod liver oil. I bought the mint kind and told them this is something we’re going to do every day b/c it’s so good for their bodies. I told them about some of the benefits and they got excited! I give them their little dose and let them chase it with a drink and a bite of their meal and it’s been working great! Like Sarah, they know that this is just what we’re going to do and if they don’t it’s the same as disobeying me. 🙂 Hope this encourages you a bit!!! 🙂
Hi Beth, this is just a guess as I’ve not measured it before .. maybe 4-5 cups? Just enough so that it fills the casserole dish and is about an inch to an inch and a half thick.
Thanks so much! This will certainly be on my next gottatry list!
Sarah,
How many cups of bread crusts do you use more or less? We don’t have extra crusts but I’d like to make this recipe.
Thanks,
Beth
This sounds awesome! Great idea, my kids eat the whole thing but we always waste the end pieces or feed them to the dogs. This will be great for when I have some dry sourdough or rolls too! I usually bake my bread since I made a sourdough starter a few months ago, I just mix, scoop, rise, bake.
Your sourdough method sounds great and easy. Can you give us a more detailed recipe please?
Sarah,
What brand of bread did you use? Looks real yummy. When i can’t bake our bread I would like a brand i could use. (sometimes there is not enough time to do everything)
Thanks,
Teresa