Savory French Toast on Jalapeño Cheddar Sourdough

Savory French Toast on Jalapeño Cheddar Sourdough

August is Happiness Happens Month and Abigail's Oven knows what makes folks happy, our REAL™ Sourdough Bread. If you don't believe me, come watch us sell bread at Farmer's Markets in Utah.

I tested this out at the Farmers Market in Ogden yesterday, by asking customers if they new it was National Happiness Happens month. Every time it drew a smile especially when I told them about the daily posting of new sandwich recipes on this blog. And when I offered them a recipe specific to their bread choice, they really looked extra happy. ( IF you are looking for more great sandwich ideas, go to our Facebook page and search for #Sourdough100days100ways, which was our 2022 sandwich campaign.)

At the end of the market, I headed back to the bakery. That is when I realized I had a friend in town who is always happy to get a loaf of our Garlic Rosemary. But I did not stop there, I took him a Jalapeño Cheddar too and challenged him to make Huevos Sobre Tostadas con Salsa (Savory French Toast with Salsa) on that flavor of our sourdough. 

I explained that the Jalapeño Cheddar makes an interesting breakfast, something along the lines of huevos rancheros eggs, but without the tostada base. And darn if he didn't make it. This is his simple recipe:

Jalapeño Cheddar French toast 

Jalapeño cheddar French toast



  • 6 large eggs
  • ½ cup milk or half and half
  • ¼ tsp salt
  • 1 tsp Tajin
  • 4–6 slices stale Jalapeño Cheddar sourdough
  • ½ cup salsa and/or pico de gallo 
  • Butter, for cooking


  1. Several hours before baking, or even better the night before, stale the bread on a cake cooling rack
    "Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F [135°C] oven for 10 minutes before soaking them in the custard."—University of Wyoming
  2. In a shallow dish, whisk together half the eggs, milk (or half and half), Tajin, and salt.
  3. Dip each slice of bread in the egg mixture, turning to coat both sides.
  4. Heat a large skillet or griddle over medium heat. Add a little butter to the pan and swirl to coat.
  5. Cook the bread slices in the butter for 2-3 minutes per side, or until golden brown and cooked through.
  6. Separately in another pan scramble the other 3 eggs (or fry them to your linking; my friend made an omelette of the leftover egg mixture and added cheese) and melt cheese over them
  7. Serve immediately with your salsa or other favorite Mexican food toppings, or make it sweet and savory with maple syrup, fresh fruit, or cream.

Here are some tips for making sourdough french toast:

  • Use stale sourdough bread. Fresh bread will be too moist and will not absorb the egg mixture as well.
  • Soak the bread for at least 2 minutes per side. This will help the bread become custardy and tender.
  • Don't overcrowd the pan. Cook the bread slices in batches so that they have room to cook evenly.
  • Use a non-stick pan or griddle. This will help prevent the bread from sticking.
  • This dish is best served hot and fresh.



And remember, if you are looking for a place to get delicious sourdough bread for #NationalSandwichMonth, we are in more than 30 stores throughout Utah, at Farmers Markets in OgdenSLC DowntownMurraySo JordanDraperDaybreakProvo, and Spanish Fork. Of course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.



Darryl Alder

Author:  Darryl Alder lives with his wife in Riverside Lodge, which is their home, along the Provo River in Utah. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. You'll find many of his recipes on this blog and can follow him on Facebook, Instagram, YouTube, and Twitter.

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