Cinnamon Sugar French Toast & Bacon-wrapped Scallops Recipe

Preheat the oven to 350°F (175°C) and position a rack in the middle. Arrange a wire rack on a baking sheet if keeping cooked toast warm in the oven.

In a shallow wide bowl or pie dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, 1 teaspoon ground cinnamon and vanilla extract until smooth and slightly frothy.

Heat a large skillet or griddle over medium heat and add 1 tablespoon of the butter, swirling to coat. Keep the remaining tablespoon nearby.

Working with two slices at a time, dip each slice of bread into the custard mixture, letting it soak 10–15 seconds per side for thick slices (less time for thinner bread). Allow excess to drip off onto the dish.

Place soaked bread onto the preheated skillet. Cook until the bottom is golden brown, 2–3 minutes, then add the remaining 1 tablespoon butter to the pan and flip the slices. Cook the other side until golden and cooked through, another 2–3 minutes. Avoid high heat to prevent burning before the inside cooks.

If making multiple batches, transfer cooked slices to the wire rack set on a baking sheet and keep warm in the oven for up to 20 minutes while finishing remaining bread.

In a small bowl combine 1/2 teaspoon ground cinnamon with 1 tablespoon granulated sugar (or more to taste). When ready to serve, lightly dust each piece of French toast with the cinnamon-sugar mix and, if desired, sift 1 tablespoon powdered sugar over the top.

Serve immediately with warm maple syrup on the side.

Preheat the oven to 400°F (205°C). Line a small rimmed baking sheet with foil and lightly brush or spray with olive oil to prevent sticking.

Pat scallops dry thoroughly with paper towels. Dry scallops sear and roast better and prevent steaming.

Cut each slice of maple bacon in half crosswise. Wrap each half-slice once around a scallop so that each scallop is secured with a single half-slice of bacon. Secure the bacon with a toothpick pushed through the top into the scallop. You should have 8 bacon-wrapped scallops (depending on scallop size).

Place the wrapped scallops on the prepared baking sheet with the seam side down so the bacon stays in place. Leave a little space between pieces for even cooking.

Lightly sprinkle each wrapped scallop with a pinch of brown sugar and a small grind of black pepper. The brown sugar will caramelize and complement the maple bacon.

Bake in the preheated oven for 10–14 minutes until the scallops are opaque and firm to the touch and the bacon is crisp at the edges. For crisper bacon, finish under the broiler for 1–2 minutes watching closely to avoid burning.

Remove from oven and transfer scallops to a plate lined with paper towel briefly to blot any excess grease. Let rest 1–2 minutes. Serve warm alongside French toast with lemon wedges if desired.