French Toast Plate Recipe

oven-roast (recommended)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay 2 bacon strips on the rack. (Optional: add 1 tablespoon water to the pan under the rack to reduce smoke.) Roast for 12–18 minutes, depending on thickness, until crispy but not burnt. Remove and place on paper towels to drain. Keep oven on if you prefer to make toast in it; otherwise set bacon aside and keep warm.

skillet (alternative)

Heat a 10-12-inch skillet over medium heat. Add bacon strips and cook, turning occasionally, 8–12 minutes until browned and crisp to your liking. Transfer to paper towels to drain.

In a shallow wide bowl or pie dish, whisk together 3 large eggs, 3 tablespoons whole milk, 2 tablespoons heavy cream, 1 teaspoon sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt until fully combined and slightly frothy.

Preheat a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1 tablespoon butter and let it melt and foam but not brown. Keep a second tablespoon of butter nearby to add between batches.

One at a time, fully submerge each Texas slice (2 slices total) into the custard, letting it soak 10–15 seconds per side for thick slices (longer if bread is very dry). Lift and let excess drip back into the bowl; do not oversaturate to the point of falling apart.

Place soaked slices in the hot skillet and cook 3–4 minutes per side, adjusting heat so exterior becomes golden brown and interior is cooked through. Add the second tablespoon of butter before flipping the second side or between slices as needed. For extra-even cooking, after browning both sides, reduce heat to low, cover for 1 minute to ensure the center is warm and cooked.

Transfer finished French toast to a warm plate and keep in a low oven (200°F / 95°C) if making ahead so all components stay warm.

Just before serving dust the top lightly with 1 tablespoon powdered sugar and serve with maple syrup on the side if desired.

While the bacon and French toast are cooking, heat a small nonstick skillet over medium-low. Add 1 teaspoon butter or oil and let it melt. Crack 2 eggs into the pan and cook to desired doneness: for sunny-side up cook gently until whites are set but yolks still runny (about 3–4 minutes). For over-easy flip carefully and cook 20–30 seconds more. Season with salt and pepper to taste.

Transfer eggs to the plate alongside the French toast and bacon.