Through out my childhood my mum would love making french toast for our family breakfast on the weekends to use up some of our free range eggs collected right from our backyard. We always just ate our french toast simple, just a sprinkling of sugar. It wasn’t until I was in my mid teens that I started experimenting with food a bit more adventurously and discovered bacon and french toast are a match made in heaven!
- Bacon and cheese loaf, sliced (pull apart loaf or white bread will work just as well)
- 4 free range eggs
- 1/3 cup cream
- 1 tablespoon maple syrup + extra for drizzling
- 8 rashers of maple bacon (plain smoked streaky bacon will also work)
- Approximately 10g butter
- In a cold pan, add the bacon and then turn to a medium heat and cook until crispy. Set aside on some paper towel.
- Whisk together the eggs, cream and maple syrup and soak the bread for long enough to only make the bread wet and not fall apart about 5-7 seconds. Heat a pan to a medium heat and melt the butter in the pan and cook the french toast for about 5 minutes on each side or until golden.
- Arrange the bacon and french toast how ever you like and drizzle with more maple syrup if you wish.
Serve with hash browns and/or fried or poached egg.