Description
Indulge in the ultimate sweet and savory experience with this Bourbon Extract Maple Beef Bacon French Toast. Thick slices of custardy bread are infused with rich maple and bourbon flavors, perfectly complemented by crispy beef bacon.
Ingredients
- Brioche, challah, or Texas toast (or good quality artisanal white bread or sourdough)
- Large eggs
- Whole milk or half-and-half (or heavy cream)
- Bourbon extract
- Pure maple syrup
- Beef bacon
- Pure vanilla extract
- Ground cinnamon
- Nutmeg
- Unsalted butter or neutral oil (like canola or grapeseed)
Instructions
- Prepare the Beef Bacon: Lay the beef bacon strips in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until crispy. Transfer to a plate lined with paper towels to drain excess fat.
- Whip Up the French Toast Batter: In a shallow dish, whisk together the eggs, milk (or half-and-half/cream), pure vanilla extract, bourbon extract, ground cinnamon, and nutmeg until fully combined and slightly frothy.
- Preheat Your Griddle or Skillet: Heat a large griddle or non-stick skillet over medium heat. Add a pat of unsalted butter or a drizzle of neutral oil and let it melt and coat the surface.
- Dip and Cook the French Toast: Gently dip each slice of bread into the egg mixture, soaking for about 15-20 seconds per side.
- Cook to Golden Perfection: Place the soaked bread slices onto the preheated griddle or skillet, cooking each side for about 3-4 minutes until golden brown and cooked through.
- Assemble and Serve: Stack a couple of slices of French toast on each plate, arrange crispy beef bacon alongside or crumbled on top, and generously drizzle with warm pure maple syrup.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 200 mg
Keywords: Choose substantial bread, ideally day-old, to absorb the custard without becoming soggy. Don't overcrowd the pan while cooking and consider warming the maple syrup for enhanced flavor.