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Buttermilk French Toast with Apple, Bacon and Golden Syrup

French Toast
Cooking Method
Time
Prep Time: 20 min Cook Time: 20 min Total Time: 40 mins
Servings 4
Calories 694.2 kcal
Ingredients
  • 3 Large Eggs
  • 125 milliliters Buttermilk ΒΌ cup
  • 5 milliliters Paprika
  • Salt and Pepper to taste
  • 16 of Ciabatta see notes at bottom of page
  • 15 milliliters Olive Oil
  • 1 Apple sliced thinly
  • 12 Bacon Strips
  • Cream Cheese
  • Golden Syrup
Instructions
  1. In a mixing bowl or jug, combine the eggs, buttermilk, smoked paprika, salt, and pepper. Use a whisk to mix the ingredients until well combined.
  2. Arrange the ciabatta slices on a clean roasting tray and pour the buttermilk mixture over the bread. Allow 5 - 7 minutes for the bread to soak up the liquid. Turn the bread over and allow it to soak for another 5 minutes.
  3. Heat the olive oil in a large frying pan over moderate heat.
  4. Fry the apple slices until soft and browned. Remove the apple and keep aside.
  5. In the same pan, add more olive oil if needed and fry the bacon until crispy on both sides.
  6. Remove the bacon and set aside.
  7. Place the soaked ciabattas in the pan and fry until browned on both sides. Fry the bread in two batches.
  8. Stack the French toast with the cream cheese, crispy bacon, and apple. Finally, drizzle with golden syrup and serve.
Nutrition Facts

Amount Per Serving
Calories 694.2
% Daily Value *
Total Fat 44.66g69%
Saturated Fat 14.08g71%
Trans Fat 0.13g
Sodium 1160.36mg49%
Total Carbohydrate 48.29g17%
Dietary Fiber 3.57g15%
Sugars 7.99g
Protein 23.78g48%

Vitamin A 9.98%
Vitamin C 2.69%
Calcium 13.04%
Iron 19.75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
Follow this link to get a recipe to make the ciabatta that was used for creating this recipe.
Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.