- Yield: 6 Servings
- 5 large eggs
- 2 cups whole or low-fat milk
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 5½ cups lightly packed cubed (¾ inch) sourdough bread
- 8 ounces thick-cut bacon, sliced across into ½-inch slivers
- 3 large Granny Smith apples (about 2 pounds)
- 2 tablespoons unsalted butter
- ¼ cup maple sugar, or 2 tablespoons packed light brown sugar plus 1 tablespoon pure maple syrup
- Pure maple syrup (optional)
How to Make It
- Preheat the oven to 375°. In a large bowl, whisk together the eggs, milk, granulated sugar, cinnamon, salt, and vanilla. Add the bread, and stir.
- In a Lodge 12-inch cast iron skillet over medium heat, cook the bacon until crisp, stirring occasionally. While the bacon cooks, peel, core, and slice the apples into quarters, then cut each quarter into thirds. Scoop the bacon into a small bowl, and set aside. Drain all but 1 tablespoon of fat from the skillet.
- With the skillet still over medium heat, melt the butter in the hot bacon fat. Sprinkle the maple sugar over the pan or add the brown sugar and syrup, and stir to dissolve; add the sliced apples. Stir to coat; then, using a spoon, arrange the apples so that as much apple as possible is touching the bottom of the pan. Cook, undisturbed, for about 10 minutes. Every few minutes, peek at the bottom of an apple it should be caramelized, with a deep golden color.
- Sprinkle half the crisped bacon over the apples. Pour the bread mixture over the top, arranging the cubes evenly. Sprinkle the remaining bacon over the bread mixture, and place the skillet in the oven.
- Bake until the custard is set and the bread cubes on top are toasty, about 30 minutes. Flip the French toast onto a serving plate, and let sit for 5 minutes to firm up. Serve hot or at room temperature, with maple syrup, if desired.