Crunchy Vanilla-Almond French Toast

Crunchy Vanilla-Almond French Toast with Fancy Fruit Topping, and Sweet-n-Smoky Bacon
 
Julie Whitaker
6 servings
 
Bacon
1 LB applewood smoked bacon
1/2 cup brown sugar
 
Toast
8 large eggs
1 cup half and half
2 tsp. vanilla
2 pinches of salt
1/2 tsp. nutmeg
3 cups corn flakes
1/2 cup almonds
4 tablespoons butter
12 1/2-inch thick slices of challah or soft Italian bread (can get at Albertsons or they will order it)
Maple syrup
 
Fruit Topping
1 large navel orange
12 large strawberries
1/2 pint blueberries
1/2 pint raspberries
1/2 pint blackberries
2 TBS sugar
1/4 orange juice
 
Preheat oven to 350
Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and bake until crisp 20 to 22 minutes
 
Pre heat large nonstick skillet over med heat
 
In shallow dish, beat together eggs, half and half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with other slices and transfer toast to oven. Bake 10 minutes with already cooking bacon.
 
While bacon and toast are in oven, combine fruit, sugar and juice in a serving bowl and reserve.
 
Remove toast and bacon from oven. Warm syrup in small pitcher in microwave 15 seconds on high.
Enjoy. This is a really good breakfast for special occasions.