Sourdough French Toast Recipe

Preheat the oven to 400°F (200°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 15–20 minutes, turning the sheet once halfway, until crisped to your preference. Transfer to a paper-towel-lined plate to drain and keep warm in a low oven (about 200°F/95°C) while you make the rest.

Prepare oranges

Zest one of the oranges and set the zest aside. Peel and segment all 3 oranges over a bowl to catch juices, removing membranes (supremes). Collect any juice left in the bowl and reserve.

Combine 3 tablespoons sugar and 2 tablespoons water in a medium skillet over medium heat. Cook until sugar dissolves and becomes a light syrup, about 2 minutes.

Add the orange segments and reserved orange juice to the pan, plus the lemon juice and orange zest. Simmer gently for 4–6 minutes until segments release some juice and the liquid thickens slightly. Stir in 1 tablespoon butter until glossy. Taste and adjust sugar if desired. Remove from heat and keep warm.

Pour 1 cup cold heavy cream into a chilled bowl. Add 1 tablespoon powdered sugar and 1/2 teaspoon vanilla. Whip with a whisk or electric mixer to soft peaks. Refrigerate until ready to serve.

Warm the maple syrup gently in a small saucepan or microwave for 20–30 seconds so it is pourable when serving.

In a shallow wide bowl or baking dish whisk together 4 eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and 1/4 teaspoon salt until combined and slightly frothy.

Arrange sourdough slices (preferably 3/4–1 inch thick) and, working 2–3 at a time, soak each slice 10–15 seconds per side so it absorbs custard but does not fall apart. Let excess drip off.

Cook first batch

Heat a large skillet or griddle over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon butter, swirling to coat. When the butter foams and the pan is hot, place soaked slices in the pan without crowding.

Cook 3–4 minutes per side, reducing heat slightly if the exterior browns too fast, until golden brown and cooked through. Add remaining 2 tablespoons butter between batches as needed and repeat with remaining soaked slices.

Keep cooked slices on a baking sheet in the warm oven (200°F/95°C) to stay crisp while you finish the rest.

Place two slices of warm sourdough French toast on each plate. Spoon generous amounts of warm orange compote over the toast.

Arrange two slices of bacon alongside or drape one slice over the toast per serving.

Add a dollop (about 2–3 tablespoons) of whipped cream on top or to the side. Drizzle warmed maple syrup over everything to taste.

Garnish with mint leaves and a light dusting of powdered sugar if desired. Serve immediately.