Brioche French Toast with Streaky Bacon

In a large bowl, whisk together the eggs, cream, vanilla extract, and sugar until fully combined and smooth.

Heat your oven to its lowest setting and place a baking tray inside to keep the French toast warm. Pour the cream mixture into a shallow dish or tub, allowing enough space for the brioche slices to lay flat.

Heat a frying pan over medium heat and melt the butter and oil together. While the pan is heating, place the brioche slices in the cream mixture for about 1 minute, then flip each slice and gently press it down to soak up the liquid for another minute, ensuring the brioche is fully soaked.

Remove the soaked brioche from the cream mixture and place it on the hot griddle or frying pan. You may need to do this in batches depending on the size of your pan. Cook the brioche for a few minutes on each side until golden brown, tender on the inside, and moist (but not wet). To check, make a small cut in the middle with a knife; the inside should resemble cooked bread pudding. Once done, transfer the French toast to the oven to keep warm while you cook the remaining slices.

In the meantime, cook the D'Orsogna Streaky Bacon rashers in a separate pan for about 5 minutes or until crispy and golden brown.

Plate the French toast, top with crispy bacon, fresh banana slices, and a generous drizzle of maple syrup. Serve immediately for a deliciously indulgent breakfast or brunch.