Bacon-Maple French Toast
FRENCH TOAST: 8 eggs 2 C half-and-half cream 1 C milk (2%) 1 T sugar 1 T brown sugar 1 tsp vanilla 1/4 tsp ground nutmeg Dash of cayenne pepper Salt, to taste 1 loaf (1 lb) French Bread, cut into 1-in slices TOPPING: 6 bacon strips, cooked and crumbled 3/4 C of The Olive Bin's Butter Olive Oil 1 C packed brown sugar 1/2 C chopped pecans, toasted 3 T of The Olive Bin's Maple Balsamic Vinegar 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves
- Grease a 9"x13" baking dish; set aside. In a large shallow bowl, whisk all ingredients for French toast. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees.
- In a small bowl, combine the topping ingredients. Spread over top of French toast.
- Bake, uncovered, for 40 to 45 minutes, or until a kinfe inserted near the center comes out clean. Let stand 10 minutes before serving.