FOOD

French Toast Dippers with Bacon Jam

Ben and Mike make French Toast dippers with — you read that correctly — bacon jam.

FOOD

French Toast Dippers with Bacon Jam

Ben and Mike make French Toast dippers with — you read that correctly — bacon jam.

Ingredients

  • 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

Steps

  1. 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.
  2. 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.
  3. Splash in 100 milliliters of water and simmer for 2 hours, adding another 100 milliliters of water every 30 minutes.
  4. Spoon the bacon mixture into a food processor and blitz to a jam consistency then allow to cool.
  5. 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.
  6. Dip the stale brioche into the egg mixture, letting it soak in. Heat a pan and melt the butter until it's foaming.
  7. 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!