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maple bacon french toast

maple bacon french toast

  • Author: jenny goycochea
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: brunch



French Toast:

1 1/4 cup half and half
3 tablespoons brown sugar
4 eggs
1 tablespoon pure maple syrup
2 teaspoons vanilla extract
1 tablespoon dark rum
2 strips cooked bacon, crispy
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
8 thick slices brioche, challah, or thick-cut bread
4 tablespoons unsalted butter
turbinado sugar, optional
warm pure maple syrup, for serving
chopped crispy bacon, for serving

Whipped Cream:

1 cup heavy cream
1 tablespoon pure maple syrup
1 teaspoon vanilla bean paste or vanilla extract


  1. Make the whipped cream: In a medium bowl, whisk together the cream, maple syrup, and vanilla until medium-stiff peaks form. Refrigerate until ready to use.
  2. Make the french toast batter: In the carafe of a blender combine the half and half, eggs, brown sugar, maple syrup, vanilla, rum, bacon, salt, and flour. Blend until mostly smooth and only small bits of bacon remain. Pour into a shallow dish, like a pie pan, and set aside.
  3. Heat a large non-stick pan over medium heat. Once the pan is hot, add a tablespoon of butter to the pan, swirling the pan so that the butter melts all over. Dip a piece of bread into the batter, soaking for 10-15 seconds per side (make sure some of the little bacon bits cling to the surface). This part is optional, but I sprinkle both sides with some turbinado sugar which makes almost a brûléed crust on the outside. Place the piece of toast into the pan and cook for about 2 minutes per side, until golden brown. Take care not to burn the french toast, and lower the heat a bit if the french toast is getting too dark.
  4. Repeat with the remaining pieces of bread. Pile the french toast on a serving platter and top with more crispy bacon, drizzles of pure maple syrup, and dollops of the whipped cream. Serve warm.

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