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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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!