Ina Garten is a lovely woman. She has to be one of my favorite celebrity chefs from the Food Network. Her show Barefoot Contessa is super awesome. I love the way she prepares a full meal and a dessert in every episode. Everything seems simple and I get so inspired with each show that I end up at the store grabbing the ingredients or cooking what she cooked right then if I’m lucky. I’d have to say that everything I’ve made of hers has been wonderfully delicious and with that I’m a huge fan.
This French toast came out amazing. I left the bread in the egg mixture a bit too long but all was good and tasty in the end. J loved it and Z, well I don’t know what’s wrong with that kid sometimes.
French Toast & Thick Maple Bacon
- 6 extra-large eggs
- 1 1/2 c. half and half or milk
- 1 t. orange zest
- 1 T. honey
- 1/2 t. sea salt
- 1 large loaf challah or brioche bread (We used regular sliced bread)
- sliced almonds
- unsalted butter
- vegetable oil
- maple syrup
- preserves, strawberry or whatever (optional)
- confectioners sugar (optional)
Preheat oven to 250 degrees.
Whisk eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice bread into 3/4 inch thick slices and soak as many pieces as you can for five minutes flipping once.
Heat 1 T. butter and 1 T. oil in a very large saute pan over medium heat. Sprinkle one side of bread with sliced almonds and place in pan almond side down first cooking for 2 to 3 minutes on each side, until nicely browned. Put cooked French toast on a pan in the oven to keep warm while your frying the other pieces. Add butter and oil as needed. Top with maple syrup, preserves, fresh cut fruit and or confectioners sugar. Yum!
Oh, maple bacon! Bake some thick bacon in the oven at 350 to 375 degrees for about 20 minutes or until done, just keep an eye on it. But first you must drizzle it with some pure maple syrup. Dang that’s good.