Diner-Style French Toast Platter with Bacon and Eggs

By Sprig Originals ✓ · cooked up in Sprig

A full short-order breakfast plate built the way a diner line cook would run it: bacon crisps in the oven while thick slices of custard-soaked bread griddle in butter, and the eggs hit the pan last so everything lands hot at the same time. Vanilla-cinnamon custard, a real griddle crust, and a timeline that keeps four plates moving.

Ingredients

• 12 slices thick-cut bacon
• 1 tsp coarsely ground black pepper (optional)

• 8 slices day-old brioche or challah, cut 3/4-inch thick
• 4 large eggs
• 1 cup whole milk
• 1/4 cup heavy cream
• 2 tbsp granulated sugar
• 2 tsp vanilla extract
• 3/4 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 3 tbsp unsalted butter, for the griddle
• 1 tbsp neutral oil

• 8 large eggs
• 2 tbsp unsalted butter
• kosher salt and black pepper

• warm pure maple syrup
• powdered sugar, for dusting
• 2 tbsp softened butter
• 1 cup mixed berries or sliced strawberries (optional)

Instructions

1. Set a rack in the upper third of the oven and heat to 400°F. Line a rimmed sheet pan with foil, lay the bacon out in a single layer without overlapping, and grind black pepper over it if using. Slide it into the oven and set a timer for 16 minutes — this is your clock for the whole plate.
2. While the bacon starts, whisk the 4 eggs for the custard in a wide, shallow dish (a pie plate or 9x13 pan) until completely smooth and no streaks of white remain. Whisk in the milk, cream, sugar, vanilla, cinnamon, nutmeg, and 1/2 tsp salt. Straining it through a fine mesh sieve once takes 20 seconds and guarantees no scrambled bits on the crust.
3. Set a second sheet pan with a wire rack on the lower oven rack to hold finished French toast. Crack the 8 remaining eggs into a bowl or measuring cup with a spout and season lightly with salt — having them ready means the last stage moves fast.
4. At the 8-minute mark on the bacon, heat a large nonstick or cast-iron skillet or griddle over medium heat. Add 1 tbsp butter and 1 tsp oil (the oil keeps the butter from burning between batches). Meanwhile, dip 2 to 3 slices of bread into the custard, 20 to 25 seconds per side for brioche, a little less for a lighter bread. It should be saturated but still hold its shape — let excess drip off for a few seconds.
5. Griddle the soaked bread 3 to 4 minutes per side, until deep golden brown with crisp edges and a set, springy center. If it browns before 3 minutes, drop the heat to medium-low; you want the custard to cook through, not just the outside. Move finished slices to the wire rack in the oven to stay hot and crisp. Wipe the pan lightly and add fresh butter and oil between batches. You should get 3 batches from 8 slices.
6. Check the bacon at 16 minutes; it should be deeply browned and just shy of the crispness you want (it firms up as it cools). Give it 2 to 4 more minutes if needed, then transfer to a paper-towel-lined plate and turn the oven down to 200°F to hold everything.
7. With the last batch of French toast out of the pan, cook the eggs. For over-easy: wipe the skillet, melt 1 tbsp butter over medium-low, add 4 eggs, cook 2 minutes until whites are set, then flip and cook 30 seconds. For scrambled: melt the butter over medium-low, add all 8 seasoned eggs, and stir slowly with a rubber spatula for 3 to 4 minutes, pulling them off the heat while still glossy and slightly loose.
8. Plate immediately: two slices of French toast per plate, dusted with powdered sugar and topped with a pat of softened butter, 3 slices of bacon, and the eggs alongside. Season the eggs with salt and pepper at the table, add berries if using, and pour warm maple syrup over the toast just before eating.

Chef's tips

Nutrition (per serving, estimated)

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