Crunchy Vanilla-Almond French Toast with Fancy Fruit Topping and Smoky Bacon

Makes 6 servings

ingredients

Bacon:
1 pound applewood-smoked bacon
1/2 cup firmly packed dark-brown sugar
Toast:
8 large eggs
1 cup half-and-half
2 teaspoons vanilla extract
2 pinches salt
1/2 teaspoon ground or freahly grated nutmeg
2 teaspoons cinnamon
3 cups corn flakes, lightly crushed
1/2 cup sliced almonds, lightly crushed
1/4 cup (1/2 stick) butter
12 (1 & 1/2-inch-thick) slices challah bread
medium or dark amber maple syrup, to pass at the table
Fruit Topping:
1 large naval orange, peeled and chopped
12 large strawberries, hulled and sliced
1/2 pint blueberries
1/2 pint raspberries
1/2 pint blackberries
2 tablespoons sugar
1/4 cup Grand Marnier or other orange liqueur

directions

Preheat oven to 350 degrees. Prepare bacon: Arrange bacon on a slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.

Make french toast: Heat a large nonstick skillet over medium heat. In a shallow dish, use a wire whisk to beat together eggs, half and half, vanilla, salt, nutmeg, and cinnamon. In a second shallow dish combine corn flakes and almonds. Add 2 tablespoons butter to warm skillet. Line a cookie sheet with aluminum foil and place near the stove. Coat 4 to 6 slices (depending on the size of your skillet) of bread in egg, then coat bread in corn flakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices. Place toast in oven while bacon is still cooking and bake 10 minutes.

Meanwhile, make the topping: Combine fruit, sugar, and liqueur in a serving bowl and reserve. Remove the toast and bacon from the oven. Warm maple syrup in a small pitcher in the microwave, 15 seconds on high. Serve toast and bacon on plates garnished with mint and edible flowers, if desired. Pass syrup and fruit topping on the side.

Source: Cooking 'Round the Clock cookbook