French Toast Dippers with Bacon Jam
Ben and Mike make French Toast dippers with — you read that correctly — bacon jam.
- 1 red onion
- 1 glug olive oil
- 6 rashers smoked bacon
- 2 tablespoons light brown sugar
- 1 dash tabasco sauce
- 1 shot esspresso
- 2 teaspoons cider vinegar
- 1 tablespoon maple syrup (+ a squeeze)
- 1 punnet blueberries
- 2 tablespoons icing sugar
- 1 lemon
- 100 milliliters creme fraiche
- 2 eggs
- 160 milliliters milk
- 1 teaspoon powdered cinnamon
- 1 vanilla pod, seeds scraped
- 1 tablespoon caster sugar
- 4 slices stale brioche (cut into batons)
- 2 knobs butter
- 1 handful fresh berries to garnish
- To make the bacon jam, peel and slice the onion. Heat the oil in a saucepan and chuck in the onion to fry gently until beginning to caramelise.
- Dice the bacon and add it to the saucepan. Cook for another 5 minutes before adding the brown sugar, Tabasco, espresso, vinegar and maple syrup.
- Splash in 100 milliliters of water and simmer for 2 hours, adding another 100 milliliters of water every 30 minutes.
- Spoon the bacon mixture into a food processor and blitz to a jam consistency then allow to cool.
- To make the egg mix, grab a bowl and add the eggs, milk, cinnamon, vanilla seeds, caster sugar and maple syrup. Whisk the ingredients to combine completely.
- Dip the stale brioche into the egg mixture, letting it soak in. Heat a pan and melt the butter until it's foaming.
- Place the soaked bread in the pan and fry until golden brown. Turn and repeat for both sides, until golden all over. Fill a bowl with the dippers and serve at breakfast or brunch with the two dips!