Michael Symon’s French Toast with Praline Bacon Crumble | Symon’s Dinners Cooking Out | Food Network

Michael makes his French toast with a baguette in the original Pain Perdu style! He also tops the toast with a praline bacon that just ups the game — it’s a smoky, salty, crispy treat that’s a wonderful contrast to sweet, creamy things like this French toast.
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World’s Greatest French Toast with Praline Bacon Crumble
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 30 min
Active: 45 min
Yield: 4 servings

Ingredients

3 large eggs
1 large egg yolk
1 1/2 cups whole milk
1 cup half-and-half
1/3 cup granulated sugar
1 shot bourbon (1 1/2 ounces)
1 teaspoon pure vanilla extract
Pinch kosher salt
1 day-old French baguette, cut into 2-inch-thick rounds on the diagonal
2 tablespoons unsalted butter
Confectioners’ sugar, for serving
Praline Bacon Crumble, recipe follows
Maple syrup, for serving

Praline Bacon Crumble:
1 pound thick-cut smoked bacon
1/2 cup pecans, chopped
1/3 cup light brown sugar

Directions

Whisk together the eggs, yolk, milk, half-and-half, sugar, bourbon, vanilla and salt. Place the bread in a large shallow dish and pour the mixture over the bread. Cover and refrigerate it for at least 1 hour or preferably overnight to absorb all the liquid, flipping the bread halfway through.

Place a large cast-iron pan over low coals on the grill or over medium heat on the stovetop and melt the butter. Working in batches, place the soaked bread into the pan with the drier side down and cook until golden, 2 to 3 minutes. Flip and repeat and then brown the edges for a minute a piece. Set aside or hold in a 150- to 200-degree-F oven until ready to serve. Sprinkle with confectioners’ sugar and serve with Praline Bacon Crumble and your favorite maple syrup.

Praline Bacon Crumble:
Yield: 4 servings

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only. Heat to 400 degrees F.

Place the bacon in a large cast-iron pan and place on the side of the grill without coals. Close the lid with the vents half open and bake for 8 to 10 minutes until the bacon just starts to crisp. While the bacon is cooking, mix together the pecans and brown sugar. Once the bacon begins to crisp, place the pecan mixture on top of the bacon strips and close the lid. Allow the bacon to crisp with the sugar and nuts for another 3 to 5 minutes.

Remove the bacon to a paper towel-lined plate. Once the bacon is cool enough to handle, dice it up and sprinkle it over the French toast.

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Michael Symon’s French Toast with Praline Bacon Crumble | Symon’s Dinners Cooking Out | Food Network

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