Classic French Toast with Bacon and Maple Syrup
8 slices of St Pierre brioche loaf
6 large eggs
1 and a half cups of heavy cream, half and half, or milk
2 tablespoons of pure vanilla extract (optional)
1/2 teaspoon of ground cinnamon (optional)
Pinch of ground nutmeg (optional)
Pinch of salt
4 tablespoons of unsalted butter
4 tablespoons of vegetable oil
Pure maple syrup for serving (optional)
How to make
Whisk together eggs, cream (vanilla, cinnamon and nutmeg - if using) and salt in a medium bowl; set aside
Place brioche in a shallow baking dish large enough to hold brioche slices in a single layer. Pour egg mixture over brioche; soak for 10 minutes. Turn slices over; soak until wet through, for about 10 minutes more.
Preheat oven to 120 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons of butter and vegetable oil in a skillet over medium heat. Fry half the brioche slices until golden brown , 2 to 3 minutes per side.
Transfer to wire rack; place in oven while cooking remaining brioche. Wipe skillet and repeat with remaining butter, oil and brioche. Keep in the oven until ready to serve. Serve warm with grilled bacon and maple syrup if desired.