Apple Bacon French Toast Recipe

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet in a single layer. Bake until crisp but still slightly pliable, 12–18 minutes depending on thickness. Transfer to paper towels to drain. Keep warm in a low oven (200°F/95°C) if desired.

In a medium skillet over medium heat melt 1 tablespoon butter. Add diced apples and cook 3–4 minutes until they begin to soften.

Stir in brown sugar, maple syrup, ground cinnamon, cardamom, and sea salt. Cook 2–3 minutes until apples are glossy and sauce thickens slightly.

Add pecan halves and toss to coat, cooking another 1–2 minutes until pecans are warmed and candy glaze clings to nuts and apples. Remove from heat and keep warm.

In a small saucepan combine cranberries, apple cider, brown sugar, chopped shallot, grated ginger, lemon juice, allspice, and salt.

Bring mixture to a simmer over medium heat. Cook, stirring occasionally, 8–10 minutes until cranberries burst and chutney thickens. Taste and adjust sugar or lemon as needed. Remove from heat and set aside (serve warm or at room temperature).

In a heavy-bottomed small saucepan over medium heat, melt sugar in an even layer without stirring for the first minute, then gently swirl pan or stir with a heatproof spatula as it begins to melt.

Once sugar is fully melted and amber in color, carefully add butter (mixture will bubble vigorously); whisk until combined.

Slowly pour in the warm heavy cream while whisking until smooth. Remove from heat and stir in sea salt. If sauce is too thick, warm slightly and whisk in a teaspoon of cream. Keep warm.

Chill a medium mixing bowl and whisk or beaters for 5–10 minutes in the fridge (optional but helps).

Pour cold heavy cream into the bowl, add powdered sugar, ground cinnamon, and vanilla. Whip with a whisk or electric mixer to soft peaks, about 2–3 minutes. Refrigerate until ready to assemble.

In a shallow dish whisk together eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and granulated sugar until combined.

Preheat a large skillet or griddle over medium heat and add 1 tablespoon butter to melt and coat the surface.

Dip each slice of brioche into the custard mixture, letting it soak 10–15 seconds per side for thick slices but not so long they fall apart. Allow excess to drip off.

Place soaked bread on the hot skillet and cook 2–3 minutes per side, or until deep golden brown and set. Add remaining 1 tablespoon butter to skillet between batches as needed. Keep cooked slices warm in a low oven (200°F/95°C).

For each serving, stack two slices of French toast on a plate. Spoon a generous tablespoon of cranberry chutney alongside or over the top.

Top the toast with a scoop of the spiced candied apple pecans, placing 2 slices of bacon on the side or draped over the stack.

Drizzle salted caramel sauce over the toast and bacon (about 1–2 tablespoons per serving).

Add a dollop (about 2–3 tablespoons) of cinnamon whipped cream to each plate. Sprinkle with toasted chopped pecans and a light dusting of powdered sugar if desired.

Serve immediately while French toast and bacon are warm.