Sourdough French Toast Recipe

Preheat the oven to 200°F (95°C) to keep finished components warm. Line a baking sheet with foil and a wire rack. Arrange bacon slices in a single layer on the rack. Bake for 15–20 minutes for crisp edges (time depends on thickness). When done transfer to paper towels, keep warm in the oven.

While bacon bakes, slice the sourdough into 3/4–1 inch thick slices. If bread is very fresh, toast lightly so it holds custard without falling apart.

Cook grits

Bring 3 cups water and 3/4 tsp salt to a rolling boil in a medium saucepan. Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, for 15–20 minutes until thick and tender (follow package if different).

Finish and season: Stir in 2 tbsp butter, 2 oz softened cream cheese, 1/2 cup shredded sharp cheddar and 1/2 cup milk until smooth and creamy. Taste and adjust salt. Cover and keep warm on lowest oven setting if needed.

Combine 1 cup fresh blueberries, 1 tsp lemon juice and 1 tbsp granulated sugar in a small saucepan. Let sit 5 minutes to macerate.

Mix 1/2 tsp cornstarch with a teaspoon of cold water to make a slurry. Add the slurry to the blueberries and cook over medium heat, stirring, until berries release juices and mixture slightly thickens, about 3–4 minutes. Remove from heat and keep warm.

Make custard: In a shallow bowl or pie dish whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp kosher salt and 2 tbsp granulated sugar until homogeneous.

Caramelized sugar topping: On a plate mix 3 tbsp brown sugar and a pinch of cinnamon (optional). This will help create a caramelized crust when cooking.

Soak and dredge: Dip each slice of sourdough into the custard, letting it absorb for 15–20 seconds per side (longer for very stale bread). Shake off excess.

Heat a large skillet or griddle over medium heat. Add 1 tbsp unsalted butter and swirl to coat. Place 2–3 slices in the pan (don’t crowd). Sprinkle the top side of each dipped slice evenly with the brown sugar mixture before it hits the heat (this helps caramelize).

Cook for 3–4 minutes on the first side until deep golden and caramelized. Carefully flip, add remaining 1 tbsp butter as needed, and cook 2–3 minutes more until cooked through and caramelized on both sides. Transfer to the warm oven rack to keep warm and crisp while you cook remaining slices.

Plate a generous scoop of creamy cheese grits on each plate (about 1/2 cup–3/4 cup per serving).

Place 2 slices of caramelized sourdough French toast on top of the grits.

Spoon warm blueberry topping over the French toast, allowing juices to drizzle onto the grits.

Add 2 slices of bacon per plate, leaning them against the toast. Drizzle 1 tbsp maple syrup over the toast and grits (or to taste).

Garnish with a sprinkle of shredded cheddar (optional), a light dusting of powdered sugar, and a few thyme leaves. Serve immediately.