French toast with caramelized pineapple and maple bacon
- Preparation 20 min
- Cooking 20 min
- Servings 4 to 6
- Freezing I do not suggest
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🍍 A decadent brunch, for guests or just to treat yourself
I came up with this one a really long time ago, for a brunch, and it has never stopped being way too good. French toast, maple-caramelized pineapple and bacon: it’s decadent, and it’s exactly what you want when you’ve got people over or you just feel like spoiling yourself.
🥖 Baguette, not sliced bread
I use baguette because, for French toast, I find it’s simply better. It holds its shape, where a regular slice of bread just turns mushy. Fresh baguette works fine too, it doesn’t need to be stale. If you want plain French toast with nothing on top, you’re after my classic baguette French toast. This one is the brunch version.
🥓 Caramelized pineapple and maple bacon
The pineapple cooks in butter, maple syrup and cinnamon until the syrup reduces, then it’s piled on the toast with crispy maple bacon. Sweet, salty, crunchy: that contrast is what keeps you going back for more. And if you feel like staying in French toast territory, look at my French toast breakfast sandwiches or my chocolate croissant French toast.
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🥖 Baguette, even a fresh one.
That’s how I’ve always made it. Baguette holds its shape in the egg mixture and in the pan, where a regular slice of bread goes mushy. Fresh is fine, it works the same. For plain French toast, go with my classic baguette French toast instead.
⏱️ Soak it briefly.
I don’t leave it in the egg mixture for long. I want the bread to soak up a little, not get drenched: too wet and it falls apart in the pan.
🔥 Medium heat, no higher.
With the maple syrup in the mixture it’s a little sweet, and sweet burns fast. Stay at the stove, keep butter in the pan, and turn the heat down if the bread darkens before it’s golden all over.
🍍 Fresh pineapple, not canned.
It cooks in the butter, maple syrup and cinnamon for 7 to 8 minutes, until the syrup has reduced and the pieces are tender.
♨️ The 250°F oven keeps things warm, it doesn’t cook anything.
The golden pieces wait in there while you cook the rest of the baguette. If they come out dry, it’s because making the French toast took you way too long, not because the oven is too hot.
📅 Make ahead.
The egg mixture can be made the day before and kept in the fridge. Everything else happens at serving time: the pineapple, the baguette in the pan, the bacon.
✅ What to serve with my French toast with caramelized pineapple and maple bacon?
It’s a full brunch on its own, so I only add something fresh, like my mimosa fruit salad. If your table loves eggs, my morning croque-monsieur makes a great pair. And for the bacon fans, my maple candied bacon slides right in next to it.
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Pineapple
- 2 tablespoons (30 ml) butter
- 1/4 cup (60 ml) maple syrup
- 1 pineapple, peeled and cored, cut into medium pieces
- 2 pinches of ground cinnamon
French toast
- 5 eggs
- 1/4 cup (60 ml) milk
- 2 tablespoons (30 ml) maple syrup + lots more for serving
- 1 teaspoon (5 ml) Sortilège maple whisky (or maple syrup)
- 1 large French baguette, cut in half lengthwise and into 2″ pieces
- 1/4 cup (60 ml) diced butter
- 375 g (13 oz) maple bacon, cooked until crispy and roughly chopped
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Preparation
- Preheat the oven to 250°F (120°C).
- In a large skillet over medium heat, melt the butter and add the maple syrup, pineapple and cinnamon. Stir.
- Cook for 7 to 8 minutes, stirring, until the syrup has evaporated and the pineapple pieces are tender. Turn off the heat and keep warm.
- In a large bowl, whisk the eggs, milk, maple syrup and Sortilège until well combined.
- In a large skillet over medium heat, melt 1 tablespoon (15 ml) of butter and spread it evenly. Dip a few pieces of baguette into the egg mixture and press lightly so the bread absorbs the liquid.
- Place the bread in the skillet and cook for 2 to 3 minutes on each side, until nicely golden. Keep warm in the oven while you cook the rest of the baguette. Add butter as you go.
- Pile the baguette pieces on a large plate, top with the caramelized pineapple, garnish with bacon and drizzle with maple syrup!
Start with baguette: it holds its shape, while regular sliced bread goes mushy. Soak it briefly, just long enough to absorb a little of the mixture, then cook it over medium heat in butter, 2 to 3 minutes per side, until it’s nicely golden. Don’t push the heat: with the maple syrup in there, it burns fast.
Cook the fresh pineapple first, in butter, maple syrup and cinnamon, until the syrup has reduced. Then make the French toast, keep it warm in a 250°F oven, and pile the pineapple and crispy bacon on top with a drizzle of maple syrup. For plain French toast, try my classic baguette French toast instead.
The egg mixture, yes: make it the day before and keep it in the fridge. The rest happens at serving time, because French toast is best straight out of the pan.
No, I wouldn’t freeze it. This French toast is meant to be eaten fresh, and the pineapple and bacon don’t need to sit around for long.
Try a mimosa fruit salad to freshen things up, a morning croque-monsieur if you’re hosting egg lovers, or a bit more maple candied bacon for the bacon fans.
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