Whole Grain French Toast with Bacon and Connecticut Maple Syrup - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Whole Grain French Toast with Bacon and Connecticut Maple Syrup

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    NEWSLETTERS

    Whole Grain French Toast with Bacon and Connecticut Maple Syrup

    4 Eggs
    1 Cup Heavy Cream, Half and Half or Milk
    1 tsp. Pure Vanilla Extract
    ½ tsp. Ground Cinnamon
    8 Whole Wheat Bread Slices-sliced ½” thick
    8 Cooked Bacon Slices-cut into 1” pieces
    ¾ Cup Pure Maple Syrup
    Vegetable Spray as Needed

    In bowl, whisk together the first four ingredients until smooth. Place into a shallow, wide dish.

    Meanwhile, heat griddle or non-stick sauté pan to about 350°f . Lightly oil or spray griddle. Dip the bread in the egg mixture, letting it absorb, flip over and repeat. Place the  bread on, cook gently for about 2 minutes per side, or until deep golden. If desired, you can cut the French toast into 1” pieces and place in a bowl and toss with the bacon and maple syrup.  Place on serving plates, garnish with fresh fruit and powdered sugar. Enjoy!

     Lincoln Culinary Institute’s Website: www.lincolnculinary.com