French toast is decadent enough, but at the Four Seasons, it’s taken to a high art with smoked slab bacon, fall fruits, and bourbon-barrel-aged maple syrup.

Follow the straight dough method; adjust with flour. Scale each loaf to 1.5 lb. Speed 1 until it comes together; speed 2 for 8 minutes; windowpane test. Mist with water and bake in oven at 350°F for approximately 20 minutes. Begin by cooking two 1/4-inch-thick pieces of smoked bacon, preferably the Nueske’s brand. Submerge two 1.5-inch-thick pieces of the bacon and onion bread in royale. In a buttered pan or griddle top, cook French toast slices.

While French toast and bacon are cooking, portion the fruit – fig, apple, pear, grape, pomegranate, etc. Plate the finished French toast and lay bacon strips over, garnishing with the fruit. Burton’s Maplewood Farm from Medora, Indiana, is a great source for the barrel-aged syrup.