Sourdough French Toast Recipe

Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or a rack. Bake for 15–20 minutes, rotating the pan once, until crisp to your liking. Transfer to a paper towel–lined plate to drain and keep warm. Reserve bacon drippings for potatoes if desired.

While bacon bakes, parboil diced potatoes in salted boiling water for 5 minutes until just tender but not falling apart. Drain well and let steam dry for 2 minutes.

Heat a large skillet over medium-high heat, add olive oil (or 1–2 tbsp bacon drippings), then add potatoes in a single layer. Season with smoked paprika, garlic powder, chopped rosemary/thyme, salt, and pepper. Cook, undisturbed, for 4–5 minutes to brown, then stir and continue cooking 6–8 minutes more until golden and crisp. Reduce heat if browning too quickly. Keep warm and transfer to serving dish.

In a small saucepan over medium heat, melt 2 tablespoons butter. Add mashed bananas and cook, stirring, for 2–3 minutes until they soften and begin to break down.

Stir in brown sugar and maple syrup. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened and glossy.

Remove from heat and stir in bourbon, lemon juice, vanilla, and a pinch of salt. Taste and adjust sweetness or bourbon. Keep warm; if you prefer to cook off alcohol, return to very low heat for 1–2 minutes before serving.

In a small bowl, combine mascarpone, powdered sugar, and 1/2 tsp vanilla. Whisk until smooth and slightly fluffy. If too thick, thin with 1–2 teaspoons milk or cream to spreadable consistency.

Toss quartered strawberries lightly with a teaspoon of powdered sugar (optional) and set aside.

In a wide shallow bowl, whisk together eggs, whole milk, heavy cream, 2 tbs granulated sugar, 2 tsp vanilla, 1 tsp cinnamon, and 1/2 tsp salt until homogenous and slightly frothy.

Preheat a large skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt until foaming.

Working in batches, dip each sourdough slice into the custard, soaking for 10–15 seconds per side (longer for very stale bread). Let excess drip back into bowl and transfer to skillet.

Cook slices 3–4 minutes per side (depending on thickness) until deep golden brown and cooked through, adding more butter between batches as needed. Keep finished slices in a low oven (200°F/95°C) to stay warm and crisp.

Place 2 slices of sourdough French toast per serving on plates. Add a dollop (about 2–3 tbs) of mascarpone beside or spread lightly on toast. Spoon warm bourbon banana syrup generously over the toast and around the plate.

Arrange 2 slices of bacon and a portion of breakfast potatoes alongside. Scatter quartered strawberries over the mascarpone or on the plate.

Dust with powdered sugar and garnish with fresh mint leaves if using. Serve immediately while hot.