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

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