French Toast Crème Brûlée with Maple-Glazed Bacon & Berry Compote

Ingredients

• 8 slices brioche bread, 1-inch thick, day-old works best
• 3 whole large eggs, room temperature
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 1 1/2 tsp vanilla extract, pure vanilla
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 4 tbsp granulated sugar, for crème brûlée topping
• 3 tbsp maple syrup, pure maple
• 8 slices breakfast bacon
• 1 1/2 cups fresh blueberries
• 1 cup fresh raspberries
• 2 tbsp honey, for berry compote
• 1 tbsp lemon juice, fresh squeezed
• 2 tbsp butter, for cooking
• 2 tbsp powdered sugar, for dusting (optional)

Instructions

1. 1

   Prepare the berry compote first: Add blueberries, raspberries, honey, and lemon juice to a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until berries soften and release their juices. Set aside.

2. 2

   While berries simmer, cook the bacon: Arrange bacon on a sheet pan and bake at 400°F for 10-12 minutes until crispy. Brush with 1 1/2 tbsp maple syrup in the last 2 minutes. Remove and set on paper towels.