Ingredients
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
Directions
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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By kaymo29
on October 30, 2011
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Just made the french toast this morning for my boyfriend and son. It was easy to make. I burnt the first toast I placed in the pan but once I adjusted the heat it was better. The toast came out crunchy on the outside and soft inside. I didn't make the fruit topping because that is not my thing. This is a great holiday breakfast. I plan to make it again for Christmas morning. As Rachael would say yum-o.
By daish_13071737
Salem, 77
on August 14, 2010
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We have made this as our Christmas Morning breakfast for the last 3 years and it is WONDERFUL. We found that it is cheaper, quicker and tastes better if you use Special K Almond Vanilla cereal instead of the corn flakes for the french toast. Also if you like your bacon crisp make sure you give yourself some extra time or put on broil for the last few minutes. Overall this is an outstanding recipe!!!!!!!
By mtpetro_11877588
Avondale, AZ
on March 18, 2010
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We made this really special recipe for my husband as an "in bed" breakfast treat...he LOVED it!!!
My suggestions are: if you line the cookie sheet with foil (it does make clean-up a snap! spray the sheet with Pam first...our French toast stuck badly to the foil. Instead of orange liqueur I used orange juice with orange marmalade mixed in (I just guessed the amounts then add the sugar. It was perfect on the fruit.
The bacon was OUT OF THIS WORLD!! Seriously, you must try it!! I didn't have a broiler pan, so put it in a baking dish...it didn't crisp up, so I fried it for a bit afterward to get it crisp...best bacon we've ever had!!
We also had scrambled eggs with asparagus; it's a great partner with the sweetness of the French toast and sweet bacon.
Read all 111 reviews