Smoked Paprika & Pecan-Crusted French Toast with Steen's Cane Syrup & Candied Bacon

Smoked Paprika & Pecan-Crusted French Toast with Steen's Cane Syrup & Candied Bacon ingredients

• 8 slices thick-cut bacon
• 2 tbsp light brown sugar
• 0.25 tsp black pepper
• 0.5 cup pecans
• 1 tsp smoked paprika
• 1 tbsp granulated sugar
• 0.25 tsp salt
• 2 whole large eggs
• 0.5 cup whole milk
• 0.25 cup heavy cream
• 1 tsp vanilla extract
• 8 slices brioche or challah bread
• 2 tbsp butter
• 0.5 cup Steen's Pure Cane Syrup
• 1 tbsp powdered sugar

How to make Smoked Paprika & Pecan-Crusted French Toast with Steen's Cane Syrup & Candied Bacon

1. **Prepare the Candied Bacon:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place a wire rack on top. Arrange 8 slices of thick-cut bacon in a single layer on the wire rack.
2. In a small bowl, combine 2 tablespoons light brown sugar and 1/4 teaspoon black pepper. Sprinkle the mixture evenly over the bacon slices.
3. Bake for 15-20 minutes, or until the bacon is crispy and the sugar has caramelized. Watch carefully to prevent burning. Remove from oven and let cool on the rack; it will crisp up further as it cools. Break into pieces.
4. **Prepare the Pecan Crust Mixture:** In a shallow dish or plate, combine 1/2 cup finely chopped pecans, 1 teaspoon smoked paprika, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Stir well to ensure the ingredients are evenly distributed.
5. **Prepare the French Toast Batter:** In a separate shallow dish, whisk together 2 large eggs, 1/2 cup whole milk, 1/4 cup heavy cream, and 1 teaspoon vanilla extract until smooth and well combined.
6. **Cook the French Toast:** Heat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon butter. Dip each thick-cut brioche or challah bread slice into the egg mixture, ensuring both sides are coated.
7. Immediately press one side of the coated bread into the pecan crust mixture, coating it thoroughly. Place the crusted side down onto the hot skillet.
8. Cook the French toast for 3-4 minutes per side, or until deeply golden brown and cooked through. Add more butter to the skillet as needed for subsequent batches.
9. Repeat with the remaining bread slices, ensuring consistent heat. Keep cooked French toast warm on a plate in a low oven if necessary.
10. Serve the Smoked Paprika & Pecan-Crusted French Toast warm. Arrange two slices per plate, top with pieces of candied bacon, and generously drizzle with Steen's Pure Cane Syrup (or maple syrup). Dust with powdered sugar, if desired.

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