Name: Razzle Dazzle French Toast
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 sandwiches
Ingredients: 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; 8 ounces mascarpone cheese; 3 tablespoons malt powder; 1 tablespoon maple syrup; 1 teaspoon kosher salt; 1/2 vanilla bean, seeds scraped

Directions

Watch how to make this recipe.

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.
Mix the milk, brown sugar, salt, egg yolks and vanilla bean seeds in a baking dish to make the batter.
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.)
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.