There’s French toast and then there’s cornbread French toast! Cornbread French toast is so flavorful on its own that you barely need maple syrup – especially when the cornbread contains bacon like mine does! (I use maple syrup anyway because I’ll grab any excuse I can find to have maple syrup on my plate.)
This maple bacon cornbread French toast is part of a series of recipes that I developed for the latest issue of Fine Cooking Magazine. It uses my sour cream cornbread as a base, though you could certainly make this with any cornbread recipe. If you aren’t using my cornbread recipe, just be sure that your recipe produces a cornbread that isn’t too crumbly. You need to be able to drown the bread in an eggy liquid without it falling into pieces.