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Maple Glazed French Toast with Cinnamon and Crispy Bacon
Created by: Howcan Team
Ingredients
- 8 slices of thick-cut bread
- 4 large eggs
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 cup of maple syrup
- 8 slices of bacon
- 2 tablespoons of butter
Instructions
- In a shallow dish, whisk together 4 large eggs, 1 cup of milk, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon.
- Dip each slice of thick-cut bread into the egg mixture, ensuring both sides are well coated.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Place the dipped bread slices in the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Repeat with the remaining slices, adding more butter to the skillet as needed.
- In a separate skillet, cook 8 slices of bacon until crispy, then transfer to a paper towel-lined plate to drain excess grease.
- Once the French toast is cooked, drizzle 1/4 cup of maple syrup over the slices.
- Serve the maple glazed French toast with the crispy bacon on the side.
- Enjoy your delicious breakfast!
Maple Glazed French Toast with Cinnamon is a classic breakfast dish that has been enjoyed for generations. The sweet and savory combination of the maple glaze and crispy bacon creates a mouthwatering flavor explosion. This dish has its roots in French cuisine, but it has been embraced and adapted by chefs and home cooks around the world. The best version of this dish can be found in cozy diners and upscale brunch spots, where talented chefs use high-quality ingredients and expert techniques to create a perfect balance of flavors and textures. The key to making this dish shine is using thick slices of bread to soak up the custard, and cooking it until it's golden brown and crispy on the outside. Whether you're enjoying it at a trendy cafe in New York City or a charming bistro in Paris, Maple Glazed French Toast with Cinnamon and crispy bacon is a breakfast indulgence that never goes out of style.
30 min
4 servings
450 calories
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