Ingredients:
- 6 slices of thick-cut bacon
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 cups eggnog
- 4 large eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 slices of day-old bread, cut into cubes
- Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery Crystal Creamery
Instructions:
Preheat your oven to 375F 190C and line a muffin tin with paper liners
In a medium saucepan, combine the sugar and water to make a simple syrup
Heat over medium-high heat, stirring until the sugar dissolves
Once it starts boiling, reduce the heat to low and let it simmer for 2-3 minutes until it thickens slightly
Place the bacon slices on a wire rack set over a baking sheet
Brush both sides of the bacon slices with the simple syrup and bake in the preheated oven for about 15-20 minutes, or until the bacon becomes crispy and candied
Remove from the oven and let it cool
Once cool, chop the candied bacon into small pieces
In a mixing bowl, whisk together the eggnog, eggs, maple syrup, vanilla extract, nutmeg, cinnamon, and salt
Add the cubed bread to the eggnog mixture and gently toss to coat
Allow the bread to soak for about 10 minutes, stirring occasionally
Divide the soaked bread mixture among the muffin cups, filling each about 3/4 full
Top each muffin with a generous sprinkling of the chopped candied bacon
Bake in the preheated oven for 20-25 minutes or until the muffins are set and the tops are golden brown
Remove from the oven and let them cool slightly before serving
Optionally, drizzle with additional maple syrup and sprinkle with more candied bacon for extra decadence
Enjoy your delicious Eggnog French Toast Muffins with Candied Bacon from Crystal Creamery
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