Everyone loves French toast and when served with crisp bacon nests topped with maple syrup (lots), you have a royal feast for sure.
- 6-8 bacon slices, thicker cut would hold up better**
- 1 tsp. coconut oil
- 6 large eggs
- 1 cup milk
- 1/2 cup whipping cream
- 2/3 packed brown sugar, divided
- 1 tsp. vanilla
- 1 tsp. nutmeg
- pinch of salt
- 1 lb. egg bread loaf, cut into 1 inch thick slices
- lots of maple syrup (warmed)
Cook bacon in a large non-stick frying pan over a medium temperature until starting to crisp up. Cool Slightly. **if you run bacon under the cold water tap and shake off the excess before frying, they don ‘t curl up. Just sayin’.
Line the bottom and sides of a slow cooker insert with a large piece of parchment. Brush with oil. Now twirl the bacon strips into nests and arrange on the bottom of the insert.
Beat the eggs with the milk and cream, 1/3 cup brown sugar, vanilla, nutmeg and salt in a large bowl. Beat until light and foamy. Dip each slice of bread in the egg mixture.
Divide the bread and brown sugar into 2 – 3 layers, 1 slice thick, depending on the size of your slow cooker. Place first layer of dipped bread over the bacon, sprinkle with brown sugar, then repeat with remaining bread and sugar. Cover and cook for 8 hours on low.
Preheat broiler. Using oven mitts to lift the parchment holding the French toast out of the slow cooker, flip bacon side up onto a buttered baking sheet, and broil in the oven until the bacon is crisp (2 min.). Transfer to a platter or cutting board.
Divide into 6 servings, serve with warmed maple syrup. Serve with fresh coffee, juice and WOW! you did it again.