**This French toast with smoked bacon and maple syrup recipe is a sponsored post in collaboration with Iceland Foods**
Unless you’re a hobbit, brunch isn’t really a meal between breakfast and lunch – it’s more of a late breakfast ahead of a late lunch.
But, given it’s traditionally served later in the day, you should make sure it’s something a bit more exciting than marmite on toast or a bowl of bran flakes.
Eggs and bacon are two breakfast and brunch stalwarts, and paired with bread and maple syrup, it’s a surefire winner in this tasty dish of french toast with smoked bacon and maple syrup.
While most french toast recipes include cinnamon, I think that would be overkill with the maple syrup – but feel free to add it if you have a bit of a sweet tooth…! Also, I see people usually just dip the bread in the egg, and then fry. I think this is not only a waste of the egg, but a missed opportunity to have a much more delicious dish than just fried bread lightly coated in egg – so make sure all the egg is soaked up by the bread prior to cooking for a richer, heartier dish.
All the ingredients you need are available from Iceland – including the freshly made bread from their new bakery range.
French toast with smoked bacon and maple syrup recipe
- 2 slices of Iceland’s thick sliced soft white bread
- Iceland’s Luxury British Dry Cured Oak Smoked Back Bacon
- 4 large free range eggs
- Generous drizzle of Maple syrup (or Maple Flavour Syrup)
- In two large flat bottomed dishes, lightly beat 2 eggs per dish until yolk and white have combined.
- In each dish, place a slice of thick white bread. Spoon over the egg to cover the top. The goal is for the bread to soak up all of the egg.
- Fry the egg soaked bread in butter.
- In a separate pan, or under the grill, cook the bacon to taste . I think a little crispy works best with this dish.
- When the bread is cooked (it should have a nice golden brown colour), slice diagonally.
- Serve on a plate with the bacon, drizzling your maple syrup on top.