Gluten-Free French Toast with Thick-Cut Bacon, Berries & Cream
Gluten-Free French Toast with Thick-Cut Bacon, Berries & Cream
French toast has always been a standalone favourite, but then add some quality bacon, a bit of fresh fruit and you’ve suddenly got an excellent brunch worthy of any day of the week. Ask your butcher for quality, double-thick-cut bacon. As a final touch, if you can serve with kefir, crème fraîche or mascarpone you […]
Servings
4
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 4 organic eggs
- 100mL pouring cream
- 4 slices good-quality gluten-free bread
- 4 extra-thick-cut bacon rashers (or bacon of choice)
- 150g unsalted butter
- 350g fresh or frozen blueberries
- 200mL maple syrup
- 100mL kefir, crème fraîche or mascarpone, to serve
Method
- In a bowl, whisk the eggs and cream.
- Cut the bread slices into triangles and allow to soak in the egg and cream mixture for 10–15 mins, turning a few times to ensure the mix soaks in as much as possible.
- In a large frying pan over medium heat, cook the bacon till sizzling so you have a nice brown crust on both sides. Set aside and keep warm, retaining any rendered bacon fat.
- Still on medium heat, add a knob of butter and cook the egg-soaked pieces of bread in the pan. You want to see sizzling and browning without charring. Turn the bread after 2–3 mins and allow to cook on the other side. Repeat for any remaining pieces of bread.
- Arrange the now officially French pieces of toast on plates. Put a little knob of butter on each, scatter over the berries and arrange the bacon on top. Finish with a generous dollop of kefir, crème fraîche or mascarpone and serve with maple syrup.
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