A well done breakfast sets the tone for the day. Now I don’t do many breakfast posts on here, because I don’t each much breakfast – but this particular weekend, I had some bread to use, so we’re going french toast. I didn’t think we could adequately smoke a french toast product, as we need a higher temperature, but that’s why it’s titled RecTeq Breakfast and not Smoked French Toast. Either way, we’re using the pellet smoker, so let’s make some french toast.
The Prep Table
I’ve had this “Steak Cut” bacon in the freezer now for months, and decided today was the day to break it out. I’ll probably use the leftovers to make the much requested Candy Bacon, but today, we’re just going savory. 225 for 2hrs (plus.. due to thickness) and then a 15-20 minute cook on the bread.
I figured six slices, 3 eggs. And then eyeballed the milk, nutmeg, cinnamon. Don’t want to brag too much, but what you see in that bowl was exactly what the bread mopped up. Couldn’t have measured it any better.
The Process
Like I stated previously, we’re going to smoke this for at least two hours. I did 225 for an hour, flipped the bacon, and then rechecked it after two hours. I then cranked up the RecTeq to 350 and went back out to add the french toast and pull the bacon.
Bacon was crispy on the outside (what you see) yet soft on the inside and while you probably think it’s burned from the photo – it was a pretty spot-on cook. So savory and so fatty.
Let thsi cook for about 10-15 min, flip it for another 5-10 and check to see how things are. You want that nice golden color – with that comes the texture that we expect from french toast.
The Result
Throw a small pad of butter on top, sprinkle with some powdered sugar and a maple syrup drizzle and we got ourselves a RecTeq Breakfast: French Toast with one big ass slice of bacon. Eat it up!