Forget everything you thought you knew about French toast. We're taking the brunch classic and turning it up to eleven with one unexpected ingredient: Savage Jerky's Smokehouse Bacon Jerky. Smoky, bold, and unapologetically over the top, this is the French toast that actually earns a spot at the table.
Ingredients:
- 1.6 ounces Smokehouse Bacon Jerky
- 6 regular brioche slices (3/4 inch thick)
- 1.5 large eggs
- 0.3 cups whole milk
- 0.1 cups heavy cream
- 0.5 teaspoons vanilla extract
- 0.3 teaspoons cinnamon
- 0.1 teaspoons smoked paprika
- 1 tablespoons brown sugar
- 1.5 tablespoons unsalted butter
- 2 ounces cream cheese, softened
- 1.5 tablespoons maple syrup
- 1 tablespoons powdered sugar
- 0.1 cups pure maple syrup (for drizzling)
- 0.1 teaspoons chipotle powder
- 0.5 pinch flaky sea salt
Directions:
Beat cream cheese, maple syrup, and powdered sugar together in a bowl until smooth and fluffy. Taste and adjust sweetness. Refrigerate until ready to serve.
Chop or crumble the Smokehouse Bacon Jerky into fine pieces. Divide into two portions — half will go into the custard soak for embedded flavor, half reserved for topping.
In a wide shallow bowl, whisk together eggs, whole milk, heavy cream, vanilla extract, cinnamon, smoked paprika, brown sugar until fully combined and smooth. Stir in half the crumbled jerky pieces. Dip each brioche slice into the custard to soak on each side. Regular brioche slices are thinner and more delicate than thick-cut — a quick dip is all they need. Let any excess drip off before cooking.
Melt unsalted butter in a large skillet or griddle over medium heat until foamy. Cook soaked slices in batches for 2–3 minutes per side until deeply golden. Work gently with a spatula — regular slices are more delicate. Don't crowd the pan.
Stack 3 slices per plate. Spread or dollop maple cream cheese between layers and on top. Scatter the remaining crumbled bacon jerky over everything. Drizzle generously with the maple syrup and finish witha pinch of flaky sea salt.