Crunchy Vanilla-Almond French Toast With Fancy Fruit Topping, Sweet-N-Smoky Bacon
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Dark Brown Sugar8 large
Egg1 cup
Half-And-Half2 tsps
Vanilla Extract2 pinches
Salt2 tsps
Ground Cinnamon3 cups
Corn Flake (lightly crushed)4 tbsps
Butter12 large
Strawberry (sliced)2 tbsps
SugarDirections:
1
Preheat oven to 350 degrees F
2
Arrange bacon on slotted broiler pan
3
Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes
4
Preheat a large nonstick skillet over medium heat
5
In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon
6
In a second shallow dish combine flakes and nuts
7
Add 2 tablespoons butter to warm skillet
8
Place a cookie sheet lined with foil (for easy clean-up) near the stove
9
Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts
10
Cook slices 2 minutes on each side and transfer toast to cookie sheet
11
Repeat with remaining slices and transfer toast to oven
12
Bake 10 minutes, with already cooking bacon
13
While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve
14
Remove toast and bacon from oven
15
Warm syrup in a small pitcher in microwave 15 seconds on high
16
Serve toast and bacon on plates with optional garnish of mint and edible flowers
17
Pass syrup and topping at the table