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Healthy Home Economist / Archives / Recipes / Breakfast Recipes / Sweet Breakfast Recipes / Sourdough French Toast Casserole Recipe

Sourdough French Toast Casserole Recipe

by Sarah Pope / Affiliate Links ✔

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  • From Crusts to Casserole!
  • Sourdough French Toast Casserole Recipe

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!

french toast casserole slices on a plate

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!

french toast casserole, french toast casserole recipe
5 from 1 vote
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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!

Course Breakfast
Keyword healthy, sourdough
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 230 kcal
Author Sarah Pope

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

  1. Tear bread crusts into quarters and place in a large, glass bowl.

  2. Beat eggs, cream, and pinch of sea salt together, and pour over bread crusts. 

  3. Sprinkle a generous amount of freshly ground cinnamon and whole sweetener over the mixture. Gently mix thoroughly with a large spoon.

  4. Pour melted coconut oil into the bottom of a 9×13 casserole dish. Arrange bread mixture evenly in the casserole dish.

  5. 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.

  6. Place the casserole dish back in the oven and continue baking until the butter has turned the top golden brown (about 10 more minutes).

  7. Serve sourdough French toast casserole alone or with a small amount of dark maple syrup for dipping.

  8. Refrigerate leftovers in a glass container with tight fitting lid. Reheat and enjoy on subsequent mornings or for quick snacks.

Nutrition Facts
Sourdough French Toast Casserole Recipe
Amount Per Serving
Calories 230 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9.4g47%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 3g
Carbohydrates 19g6%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
pan of french toast casserole made with sourdough bread on wooden background
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Category: Bread Recipes, Sweet Breakfast Recipes, Vegetarian Breakfasts
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (36)

  1. Jennifer Boston

    Jan 30, 2014 at 8:44 pm

    Oh Sarah, this was awesome!! So yummy! We had it for dinner with our favorite grade B syrup and some sausage. Perfect!! This recipe is a keeper!!

    Reply
  2. Jennifer Boston

    Jan 30, 2014 at 5:24 pm

    I am making this for dinner tonight! 🙂 Can’t wait!

    Reply
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