French Toast & Bacon Recipe
served golden brown with a side of bacon
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Ingredients
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French Toast
Bacon
Method
French Toast
- 1
Prepare custard
In a shallow wide bowl or pie dish large enough to hold one slice of bread at a time, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt until fully combined and slightly frothy.
- 2
Preheat pan
Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter to melt and swirl to coat. Reduce heat to medium-low to maintain an even golden browning (adjust later if too hot).
- 3
Soak bread
Working 2 slices at a time, press one side of a slice of bread into the custard for 10–15 seconds until it absorbs but is not falling apart; flip and soak the other side for 8–12 seconds. Let any excess drip back into the dish.
- 4
Cook slices
Add another 1/2 tablespoon butter to the skillet for the first batch (reserve remaining butter for subsequent batches). Place soaked slices into the hot pan without crowding. Cook 2–3 minutes per side, until deep golden brown and slightly crisp at the edges. Adjust heat as needed so they brown evenly without burning. Repeat with remaining slices, adding remaining butter in 1/2 tablespoon increments as needed.
- 5
Keep warm
If serving all at once, keep finished slices on a baking sheet in a 200°F (95°C) oven-lined with foil to stay warm while you finish the rest.
- 6
Serve
Stack French toast slices on plates, dust with powdered sugar if desired, and serve with warm maple syrup on the side.
Bacon
- 7
Preheat oven (recommended method)
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available (rack yields crispier bacon).
- 8
Arrange bacon
Lay 8 slices of bacon in a single layer on the rack or directly on the foil without overlapping. Lightly season with black pepper if desired.
- 9
Bake
Bake in the preheated oven for 12–18 minutes depending on thickness and desired crispness: check at 12 minutes, continue in 2–3 minute increments until golden-brown and crisp. For pan-frying alternative: place a large skillet over medium heat, add bacon in a single layer, cook 4–6 minutes per side, flipping until crisp and browned, draining excess fat as needed.
- 10
Drain and keep warm
Transfer cooked bacon to a paper towel-lined plate to drain excess fat. Keep warm in the oven alongside the French toast (on a separate sheet) for a few minutes before serving.
- 11
Serve
Serve 2 slices of bacon per portion alongside the French toast.