This breakfast dish was something I had been dying to make and it unfortunately was a letdown. It had such potential! I saw this Maple Bacon & Apple Stuffed French Toast and was super excited. I mean I grocery shopped specifically for this and I hate to grocery shop.
Maple Bacon? Apple? French Toast? What’s not to love, right? I don’t know if I missed the mark on this with a bunch of seemingly small mistakes or if I just didn’t have the touch. Here it is
, done right, by Kitchen Runway.If you’re intrigued, and want to prove me right/wrong go ahead with Kitchen Runway’s ingredients & directions since clearly theirs was successful.
Maple Bacon & Apple Baked French Toast
21 King’s Hawaiian Sweet Rolls (I used potato rolls)
10 slices of maple bacon
1 large Fuji apple, peeled, cored, quartered and sliced
1 Tbs maple syrup
8 large eggs
2 C whole milk (this could be one of my problems)
½ C heavy cream
3 Tbs sugar
1 tsp vanilla extract
1 tsp cinnamon
Pinch of salt
8 slices of maple bacon (~9 oz), cooked and crumbled
½ C powdered sugar
2 Tbs + 1 tsp maple syrup
1 tsp milk
Quarter the rolls and place in a single layer on a baking sheet to dry out while you prepare the rest of the recipe steps.
Preheat oven to 325º F. Line a baking sheet with foil and place bacon in a single layer and bake for 35 mins. Remove from oven when done and place bacon on a paper towel to drain fat. Crumble bacon or use a knife to chop the bacon. Set aside.
Place sliced apples in a bowl and add maple syrup and stir to combine, set aside. (I used a mandolin and cut 2 fingers…bandaging myself delayed everything a bit. Chunks would have been better anyway.)
In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon and salt until combined.
Grease a 9 x 13 baking dish with butter and place half of the bread in a single layer in the bottom of the dish. Cover bread with ½ of the egg mixture. Place remaining bread into the egg mixture and stir to coat.
Place sliced apples on top of the bread in a single layer and sprinkle the bacon on top.
Gently place the remaining bread on top of the apple and bacon layer. Pour remaining egg mixture to the baking dish. Cover with foil and refrigerate overnight. (hmmm. I think I gave it an hour in the fridge)
The next day: preheat oven to 350º F. Place dish on middle rack and bake for 60 minutes or until golden brown and puffy. If the French toast is browning too quickly, tent the baking dish with foil.
In the meantime, you can cook the bacon for the topping on the stove top or bake until crispy. (I used reserved bacon from the filling prep)
In a small bowl, whisk powdered sugar, maple syrup and milk.
Sprinkle bacon on top of baked French toast and drizzle with maple glaze. Serve with additional maple glaze or syrup if you like. (my glaze needed more powdered sugar)
Can’t win ‘em all. I re-tried it the next day, because things are better after chill-axing. No such luck. One of the very few items I bake is a chocolate bread pudding…not much different than this but that is fool-proof and this stuffed french toast proved problematic. Ohh well, onto the next.