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Maple Bacon Cornbread French Toast


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Cornbread French Toast

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.

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

Cornbread French Toast
5 from 1 vote
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Maple Bacon Cornbread French Toast

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.)

Course Breakfast
Cuisine American
Keyword easy breakfast recipes, maple bacon french toast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 pieces of French toast
Calories 196 kcal

Ingredients

  • 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

Instructions

  1. 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).
  2. Preheat oven to 350 F.
  3. Crumble bacon into small pieces.
  4. Fold bacon pieces into the cornbread batter.
  5. Transfer batter to a greased 8” square baking pan.
  6. 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.
  7. 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.
  8. In a medium-sized mixing bowl, mix together eggs, maple syrup, cinnamon, nutmeg, milk, and vanilla extract.
  9. 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.
  10. Set aside until most of the custard is absorbed, about 15 minutes.
  11. Lightly coat a 12-inch nonstick skillet or a griddle with some of the reserved bacon fat, and heat over medium heat.
  12. 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.
  13. Optionally, serve the French toast with maple syrup, pecans, and dried cranberries.
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8 comments on “Maple Bacon Cornbread French Toast”

  1. Aidasays:

    This is interesting with the bacon. Everything tastes better with bacon! The cornbread though? I don’t care for the texture; too grainy. Funny, for years I made my French toast from a stale Bagette until I discovered Challah bread.

  2. Hi Stef :)
    Thanks a lot for your reciepe. Very delicious…

  3. Can I replace bacon with another thing like chicken or meat? Because you know, it’s kinda hard to find bacon in my city. lol.

  4. Mirandasays:

    I have never made cornbread french toast but that is such a great idea! I’ve got to try this!

  5. This sounds like a perfect combo of sweet and salty. I’m sure it’s good for breakfast or late night for a sweet tooth cure. Love it!

  6. That’s an awesome. I’ll try your recipe. Thanks. :)

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