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Razzle Dazzle French Toast

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  • Level: Easy
  • Total: 55 min
  • Active: 40 min
  • Yield: 4 sandwiches
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12 slices pepper bacon

1 cup whole milk

1 tablespoon brown sugar

1/4 teaspoon kosher salt

4 large egg yolks

1/2 vanilla bean, seeds scraped 

4 tablespoons unsalted butter

8 hand-cut 1/2-inch slices from a thick and wide Cuban loaf, preferrably hardened overnight

Mascarpone Cream, for filling, recipe follows

3 half pints raspberries

Maple syrup, for dunking

Mascarpone Cream:

8 ounces mascarpone cheese

3 tablespoons malt powder

1 tablespoon maple syrup

1 teaspoon kosher salt

1/2 vanilla bean, seeds scraped


  1. Preheat the oven to 400 degrees F. Spread the bacon on a wire rack fitted over a baking sheet. Bake until nice and crispy, 12 to 15 minutes.
  2. Mix the milk, brown sugar, salt, egg yolks and vanilla bean seeds in a baking dish to make the batter.
  3. Heat 1 tablespoon of the butter in a large nonstick skillet to medium. Dunk each side of the bread into the batter for a few seconds a side. Fry 2 slices of the battered bread until golden brown, 4 to 5 minutes per side. Repeat the process, wiping the skillet clean between each fry, until you have perfectly golden brown and delicious French toast. (You can hold the French toast in a 200 degree oven on a wire rack set in a baking tray to keep warm if need be.)
  4. When the French toast is done, schmear each piece with some Mascarpone Cream. Then top with a pile of raspberries and 3 slices bacon. Close, cut in half and serve with maple syrup for dunking.

Mascarpone Cream:

  1. Mix together the mascarpone, malt powder, maple syrup, salt and vanilla bean seeds in a bowl, and then set aside until ready to use.