Eggy Bread, Bombay Toast, Eggs-oh-Lay, Pain Perdu, there are 1 million different names to call this yummy goodness. We call it delicious, but French Toast by any other name tastes just as sweet. Americans usually serve French Toast with the standard maple syrup, butter, and powdered sugar, but for those willing to go a step further, the possibilities are endless and the rewards are great!
Aliter Dulcia is the earliest known reference to French Toast found in the Apicius, a collection of Latin recipes dating all the way back to the 4th or 5th century. French Toast has also been traced back to the Roman Empire. It is said that the recipe — and name — were brought to America by early English settlers. A contradictory, though highly dubious, myth tells that French toast owes its name and creation to an Albany, N.Y. innkeeper named Joseph French. Legend has it that French whipped up a batch of the golden-brown sticky goodness in 1724 and advertised it as “French toast” because he’d never learned to use an apostrophe “s.” Fast forward 300 years and we're still OBSESSED.
Our easy Baked French Toast recipe with Maple Sugar Small Batch Bacon Strips calls for silky, decadent half and half. Cayenne pepper is added right to your egg mixture, to give your toast a kick of heat, pairing perfectly with our sweet sticky maple topping. Pop it into the oven, put on a bib to catch the drool, and try not to fog up the glass for the next 40 mins!
Baked French Toast with Bacon
Breakfast / Brunch / Main
1 pound Brioche loaf, cut into 1”-2” slices
8 large eggs
2 cups half & half
1 cup whole milk
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon cayenne pepper
12oz pack Maple Sugar Small Batch Bacon, skillet fried or baked and cut into ¼” pieces
½ cup butter, melted
½ cup packed brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Maple syrup for drizzling
Grease a 13”x19” baking dish.
In a large bowl whisk the eggs.
Into the egg mixture, whisk in the half & half, milk, sugars, vanilla extract, cinnamon, nutmeg, salt and cayenne pepper.
Submerge each bread slice in egg mixture, then arrange in baking dish.
Pour most of the remaining egg mixture over top. Cover and refrigerate overnight.
30 Minutes before baking, remove the dish from the refrigerator and let it come to room temperature.
Preheat oven to 375ºF.
To make the topping, combine in a small bowl melted butter, brown sugar, pecans, cinnamon, nutmeg and cloves.
Spread the topping over the top of the bread.
Sprinkle chopped bacon on top of bread.
Bake for 40 minutes or until golden brown and done.
Serve drizzled with maple syrup or whipped cream.