Crunchy Vanilla-Almond French Toast with Fancy Fruit Topping, Sweet-n-Smoky Bacon

Total Time:
37 min
12 min
25 min

6 servings

  • Bacon:
  • 1 pounds applewood smoked bacon
  • 1/2 cup dark brown sugar
  • Toast:
  • 8 large eggs
  • 1 cup half-and-half
  • 2 teaspoons vanilla extract
  • 2 pinches salt
  • 1/2 teaspoon nutmeg, ground or freshly grated
  • 2 teaspoons ground cinnamon
  • 3 cups corn flakes, lightly crushed
  • 1/2 cup sliced almonds, lightly crushed
  • 4 tablespoons butter
  • 12 (1 1/2-inch-thick) slices challah bread or soft "Italian" style bread
  • Medium or dark amber maple syrup to pass at table
  • Mint sprigs and edible flowers, suggested plate garnish
  • Fancy Fruit Topping:
  • 1 large navel orange, peeled and chopped
  • 12 large strawberries, sliced
  • 1/2 pint blueberries
  • 1/2 pint raspberries
  • 1/2 pint blackberries
  • 2 tablespoons sugar
  • 1/4 cup orange liqueur (recommended: Grand Marnier)
  • Preheat oven to 350 degrees F.

  • Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.

  • Preheat a large nonstick skillet over medium heat.

  • In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.

  • While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve.

  • Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers.

  • Pass syrup and topping at the table.

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