Spicy Honey & Truffle Brioche French Toast with Candied Sichuan Peppercorn Bacon

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 2

   Grind the Sichuan peppercorns finely using a mortar and pestle or spice grinder.

   ~5 min
3. 3

   In a small bowl, combine the ground Sichuan peppercorns with brown sugar.

   ~2 min
4. 4

   Arrange bacon slices on the prepared baking sheet. Sprinkle the Sichuan peppercorn sugar mixture evenly over the bacon.

   ~3 min
5. 5

   Bake for 15-20 minutes, or until bacon is crispy and candied. Remove from oven and let cool slightly on the baking sheet.

   ~20 min
6. 6

   While bacon is baking, prepare the French toast batter. In a large bowl, whisk together eggs, heavy cream, milk, honey, chili flakes, truffle oil, vanilla extract, and salt until well combined.

   ~5 min
7. 7

   Dip each slice of brioche bread into the batter, ensuring both sides are well coated. Let soak for about 30 seconds per side.

   ~5 min
8. 8

   Heat butter in a large frying pan over medium heat.

9. 9

   Cook the soaked brioche slices for 3-4 minutes per side, until golden brown and cooked through. Cook in batches if necessary, adding more butter as needed.

   ~10 min
10. 10

    Serve the French toast immediately, topped with the candied Sichuan peppercorn bacon. Drizzle with extra honey if desired.