Jord Althuizen did it again! He always finds a way to give an already decadent recipe the over the top uppercut. This tower of toasty madness will give your brunch a bacon boost that will stay with you for a long time.
4 large eggs 180 ml
Baileys Irish Cream
60 ml milk
1 tbsp brown sugar
¼ tsp cinnamon
3 bananas
6 tbsp butter
2 tbsp cane sugar
30 ml bourbon (or whiskey)
8 slices of brioche
16 slices of smoked bacon, crisply fried
4 tbsp maple syrup
4 tbsp crème fraîche
In a bowl, mix the ingredients for the French toast mixture and set aside.
Peel and halve the bananas. In a skillet on the Bastard , heat half the butter and briefly fry the bananas over high heat. Soon add the cane sugar, allow to caramelize and then flambé with the bourbon. Remove from the heat and keep the bananas warm in the oven. The trick with the bananas is to work hot and fast so they still keep some texture. If you bake them too slowly, they will become very soft and mushy - also tasty, but tricky to stack later.
Dip the brioche slices into the French Toast mixture, turn over and make sure both sides are well-filled. Heat some butter again in the (cleaned) frying pan and fry the brioche slices in pairs or threes until golden brown. In the meantime, keep them warm in the oven or on your second Bastard ;).
Once all the slices of bread are baked, it's time to start stacking your tower: French Toast, fried banana, crispy bacon. In between, top with some maple syrup. Finish with some crème fraîche and attack.
And there you have it: Bourbon bacon & banana loaded Baileys dipped French Toast
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