French Toast are until today a very popular breakfast option. It is on most breakfast menu’s around South–Africa.You can do quite a bit to make it different in a way of a plating it. At most of the establishes I have worked at, we had French toast with bacon and syrup on it, our South–Africans love our bacon! You can also choose which syrup you love most, normal syrup or maple syrup. I kind of like the latter more myself, but anyone can do. At the one establishment I worked at, we added lovely fresh Granny Smith Apple slices on top and I must say that the green colour together with the pink colour of the bacon it makes up quite a colourful plate of delicious food. I would recommend streaky bacon to go with it as it looks prettier when plating, instead of back bacon pieces which are not visually so beautiful on this dish. Try the fruit variation of the french toast - with berries and yogurt.
1 apple, sliced in ¼ pieces, pips removed and thinly sliced length ways.
BREAD:Pre-heat the oven to 180° Celsius. Whisk the eggs, milk, cream, vanilla essence, cinnamon, nutmeg and salt in a large mixing bowl.
Place the bread in the large bowl with the egg mixture and let it soak for about 5-10 minutes.
Turn the bread slices over and let it soak again for 5-10 minutes.
Heat 1 Tablespoon butter in a large frying pan and fry the bread slices (see how many can fit in your pan) until golden brown on each side on medium heat. Be careful not to fry them on high heat as they will brown to quickly. Place the fried bread slices in the oven while you keep on with the rest of the bread slices, you can use the other half of the butter if you need more for frying.
BACON: Fry the streaky bacon in olive oil until crispy and cooked or pop them on a baking tray to grill underneath the salamander, but keep an close eye on them not to burn.
ASSEMBLING:Slice each bread in ½, overlap it and place the 3 pieces of bacon on top.
Add the sliced apple pieces on top of the bacon and drizzle maple syrup over the breakfast.
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