This is an indulgent dessert, & I am telling you so beforehand so none is blamed for the extra amount of Bacon & Luscious Maple Syrup-ly caramel in this concoction.
The french toast has no added sugar, to balance everything out, and is made using "Rainbow" evaporated milk instead of regular milk because I simply love the flavour of it, besides its the "Emirati" milk that locals need to confess too….*Hint hint*…Karak.
Its then fried in luscious butter, topped with melting scoops of vanilla ice cream, drizzled with a rainbow milk maple syrup caramel (More rainbow milk..YUM)…and finally, plummets of beautifully crispy Bacon…THE BOMB.
To make this, you will need:
-1 Rustic Bread Loaf, pick your favourite. You can be versatile with this and experiment.
-1 Cup Rainbow Milk
-1/3 of a vanilla bean (Or 1 tsp vanilla exract)
-1 Tablespoon Maple Syrup (I use Aunt Jemima)
For this, simply slice the bread Thickly, mix all of the other ingredients in a wide bowl with a whisk. Heat a skillet on medium high heat and melt a knob of butter. Dip one slice at a time in the egg mixture and cook on both sides until beautifully golden.
Rainbow milk maple Caramel:
-1 cup sugar
-A drizzle of water just to avoid burning
-150 ml Rainbow Milk
-1/4 teaspoon vanilla extract
-1 teaspoon Maple Syrup
For the caramel, simply heat the sugar with water (Mix them first) on high heat without stirring it, keep it until it turns into an amber colour then drizzle in the rainbow milk SLOWLY…I'll stress it again..SLOWLY. Add the butter, then finally add the vanilla and maple syrup. Pour into a jar and allow to cool before using.
For the Bacon:
-3-4 Strips Bacon
Simply fry the bacon strips until crispy and drain on kitchen paper and chop coarsely.
A thick slice of that luscious french toast batter dipped bread +
1-2 Scoops of Vanilla Ice Cream +
Generous Drizzles of Caramel +
Crumbles of Crispy Bacon