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.
Maple Bacon Cornbread French Toast
- 6 ounces bacon 6-8 slices
- 1 recipe cornbread batter
- 4 large eggs beaten
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2/3 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 cup chopped candied pecans optional
- 1/4 cup coarsely chopped dried cranberries optional
- Cook bacon until crispy in a large skillet on medium heat. Transfer to a paper-towel-lined plate to cool. Leave just enough bacon grease in the skillet to lightly coat it and pour the remaining bacon grease into a small bowl (you’ll use this for frying the cornbread).
- Preheat oven to 350 F.
- Crumble bacon into small pieces.
- Fold bacon pieces into the cornbread batter.
- Transfer batter to a greased 8” square baking pan.
- Bake for 40 minutes or until the top just begins to brown and a toothpick inserted into the center of the cornbread comes out clean. Set on the counter to cool.
- When cooled to room temperature, use a serrated knife to cut the cornbread into quarters, then slice each piece in half horizontally. Arrange the cornbread cut side up in a vessel large enough to accommodate all of the pieces in a single layer, such as a 13x18-inch rimmed baking sheet.
- In a medium-sized mixing bowl, mix together eggs, maple syrup, cinnamon, nutmeg, milk, and vanilla extract.
- Evenly pour over the cornbread. Using a pastry brush, brush some of the custard that pools around the cornbread over any dry spots that were missed while pouring.
- Set aside until most of the custard is absorbed, about 15 minutes.
- Lightly coat a 12-inch nonstick skillet or a griddle with some of the reserved bacon fat, and heat over medium heat.
- Working in batches, cook the French toast until nicely browned on both sides, 1 to 2 minutes per side, adding more bacon fat to the skillet or griddle between batches as needed.
- Optionally, serve the French toast with maple syrup, pecans, and dried cranberries.
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My overnight French toasts are must-trys. They are so easy to make since you can prepare them at night and pop them in the oven in the morning. I suggest my: