Decadent Bourbon Maple Bacon French Toast Indulgence (Print version)
Thick brioche French toast with crisp bacon and warm bourbon maple syrup for a rich sweet-savory brunch.
# Ingredients:
For the bacon and syrup
01 -
8 slices bacon
02 -
3/4 cup (180 ml) pure maple syrup
03 -
2 tablespoons bourbon
04 -
1 tablespoon unsalted butter
For the French toast
05 -
4 large eggs
06 -
3/4 cup (180 ml) half-and-half
07 -
1 tablespoon bourbon
08 -
2 teaspoons vanilla extract
09 -
1 tablespoon light brown sugar
10 -
1 teaspoon ground cinnamon
11 -
1/4 teaspoon fine salt
12 -
8 thick slices brioche or challah, about 1 inch thick
13 -
2 tablespoons unsalted butter, divided, for cooking
# Instructions:
01 -
Place the bacon in a cold skillet and cook over medium heat until browned and crisp, 8-10 minutes. Transfer to paper towels. Leave some strips whole and crumble the rest for topping.
02 -
In a small saucepan, combine maple syrup, bourbon, and 1 tablespoon butter. Simmer over medium-low heat for 2 minutes, then keep warm.
03 -
In a wide baking dish, whisk eggs, half-and-half, bourbon, vanilla, brown sugar, cinnamon, and salt until smooth.
04 -
Dip each bread slice into the custard for about 30 seconds per side. Let excess custard drip back into the dish before cooking.
05 -
Melt 1 tablespoon butter in a large skillet or griddle over medium heat. Cook half the slices for 3-4 minutes per side until deep golden and set in the center. Repeat with remaining butter and bread.
06 -
Stack the hot French toast on plates, top with bacon, and spoon warm bourbon maple syrup over the top. Serve right away.
# Good to know:
01 -
Best served immediately while the toast is hot and the bacon is crisp.
02 -
Contains bourbon. Use vanilla and plain maple syrup for an alcohol-free version.
03 -
Slightly stale brioche or challah gives the best texture.