Tuesday, December 16, 2014

Apple Bacon French Toast Bake

This was the recipe that I was going to share with you yesterday, but I decided a Hawaii recap was more fun. But the procrastinating is over, and here it is! My dad loves his cast iron skillet. His collection started with a 12-inch skillet, then came along the bread pan (which makes a mean meatloaf), and next up, well, we will just have to see at Christmas, won't we. We made this recipe for breakfast on Thanksgiving morning. That's right. We ate a massive bacon filled french toast bake, smothered in maple syrup before turkey and all of it's delicious side dish friends. And while, it may not be the prettiest thing to photograph, it tastes like a million bucks. I thought there was no way that 5 people could eat the entire thing, but I forgot how much food my little brother can put away. That thing got devoured quicker than I can spell devoured. Poof. Gone. Next time you are preparing breakfast for a small group, say Christmas morning, this is should be what you make. Salty. Sweet. French Toast. All wins. 

Apple Bacon French Toast Bake

  • 10 slices bacon, cut into 1/2-inch pieces
  • 1 tbsp. butter
  • 1 tbsp. pure maple syrup, plus more for serving
  • 3 granny smith apples, peeled, cored, quartered, then thinly slice the quarters into 3 or 4 slices
  •  5 eggs
  • 2 cups whole milk
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 5 cups cubed sourdough bread

Cook the bacon on medium-high heat in a large cast iron skillet. Once the bacon is cooked and crispy, place the bacon on a paper towel lined plate to rest, and pour out all but 1 tbsp. of the bacon fat. Lower the heat to medium and add in the butter and the maple syrup, letting them melt into the bacon grease.

Place the sliced apples in the hot skillet, tossing them, allowing them to get coasted all over with the hot butter-bacon-syrup (mmmmmmm). Once they are coated, spread them out into an even layer and let them cook, without touching them, for 10 minutes.

Meanwhile, whisk together the eggs, milk, vanilla, and cinnamon. Pour the milk over the cubed bread in a large bowl. Stir well, until the bread is coated in the milk mixture.

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