• Monday, September 28, 2020

French Toast and Bacon

Smoked Bacon & Onion Buns French Toast with Autumn Fruits
December 24, 2013

1 qt plus 25 oz water
8 oz sugar
1.5 oz dry yeast
1.5 sticks melted butter
2 oz bread flour
2 oz all-purpose flour
3 tbsp salt
12 oz cooked chopped bacon
2 sautéed onions

For royale:
4 eggs
3/4 cup whole milk
2 tbsp granulated sugar
1/2 teaspoon vanilla paste


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.


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