Maple Bacon French Toast

Start the maple bacon: Preheat oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top. Arrange bacon strips on the rack in a single layer.

Glaze the bacon: Mix together maple syrup, brown sugar, and cayenne (if using). Brush the bacon generously with half of this mixture. Bake for 10 minutes.

Finish the bacon: Flip the bacon, brush with remaining glaze, and bake another 8-12 minutes until caramelized and crispy. Watch carefully as the sugars can burn quickly. Let cool slightly; it will crisp up more as it cools.

Make the custard: In a shallow dish, whisk together eggs, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt until well combined. The maple syrup in the custard adds sweetness throughout.

Soak the bread: Dip each slice of brioche into the custard, letting it soak for about 20-30 seconds per side. The thick bread should absorb the custard without falling apart.

Heat the griddle: Melt 2 tablespoons of butter in a large skillet or griddle over medium heat. Swirl to coat the surface evenly.

Cook the French toast: Cook the soaked bread slices for 3-4 minutes per side until golden brown and slightly puffed. Add more butter as needed for remaining batches.

Keep warm: Transfer cooked French toast to a wire rack set over a baking sheet in a 200°F oven while you finish cooking the remaining slices.

Serve New Hampshire style: Stack 2 slices of French toast per plate. Top with a generous pat of butter and 2 strips of maple candied bacon. Dust with powdered sugar and serve with warm maple syrup on the side.