Overnight Chai Bacon French Toast
Hey! Did you know that November 28th is National French Toast Day?! Well, now you know. And when there’s a national day relating to food, we’re gonna celebrate it the way we always do. So, we loaded up some delicious fall-inspired french toast with cinnamon-sugar coated bacon and gave this Overnight Chai Bacon French Toast a sweet, smoky flavor that National French Toast Day deserves.
Now that we have you drooling over tasty breakfast, let’s learn something! In France, french toast is actually called “pain perdu,” which means “lost bread” and refers to the stale, leftover bread used in french toast that would have otherwise been thrown away, or “lost.” The French consider “pain perdu” a dessert, not a breakfast food. What a shame, limiting this tasty meal to just desserts when it should be enjoyed any time of the day, just like bacon. Bacon knows how you feel, french toast.
Ingredients
- For The Toast:
- 1 loaf French bread
- 8 large eggs
- 1 cup half-and-half
- 1 1/2 cups Chai concentrate
- 1 cup Baby Bubba's Apple Cinnamon Bacon, cooked, roughly chopped
- 2 tablespoons brown sugar
- 1 teaspoon bourbon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground all spice
- Dash salt
- For The Cinnamon Bacon Filling:
- 1 cup packed brown sugar
- 5 Tbsp. ground cinnamon
- 1 cup Baby Bubba's Apple Cinnamon Bacon, finely chopped
- For the Bacon Topping:
- 1/2 cup packed light brown sugar
- 1 cup Baby Bubba's Apple Cinnamon Bacon, cooked, roughly chopped
Instructions
- In a medium bowl, mix the cinnamon, brown sugar, and bacon bits until combined. Set aside.
- In a large bowl, combine the eggs, half-and-half, chai latte, brown sugar, vanilla, cinnamon, nutmeg, cloves, all spice and salt and gently beat until blended but not frothy. Set aside.
- Pour a small amount of the egg mixture in the bottom of a generously buttered 9 by 13-inch flat baking dish, just enough to coat the bottom. Slice French bread into 20 1-inch slices and arrange one row of slices in the prepared pan. Pour a little less than half of the egg mixture onto the layer of bread, then sprinkle the sugar-bacon mixture over the melted butter.
- Layer the remaining bread slices, then pour the remaining egg mixture over the bread slices, covering it evenly. Cover and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F.
- Toss 1 cup of chopped bacon with 1/4 cup brown sugar, then sprinkle on top of the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with freshly made maple bacon syrup
From The World of Sweet, Sweet Bacon.