Our second dish comes from the popular Avondale restaurant Honey Butter Friend Chicken and Christine Cikowski & Josh Kulp. Fried Chicken French Toast with bacon honey butter and maple bourbon syrup. Though this dish was delicious I think it might be a bit overzealous for some of us to put together on a sleepy sunday for brunch so I’ve chosen a similar dish that doesn’t include frying up chicken. This Ultimate Bacon-Maple French Toast recipe from Taste of Home can be made the night before and just thrown in the oven an hour before your guest arrive. To take this amazing recipe a step further you can jazz it up by topping it with Honey Butter or Bourbon Maple Syrup.
The first thing you will need for this dish is get a thick piece of bacon. This isn’t something you will really find at a conventional grocery store so you’ll have to head to a butcher, like Publican Quality Meats. Biscuits can be made 1-2 days ahead or up to a week if placed in the refrigerator, but I would suggest making them day of if you have time!
Here is a Bacon-Cheese Biscuit recipe from the Food Network that will work great, feel free to add Jalapeno’s if you want a little heat. The Pickled Onions and Zucchini add a needed acidic brightness so definitely don’t skip them. They can be made months, weeks or up to 3 hrs in advance with this recipe from the domestic queen herself, Martha Stewart. Store bought pickles could be substituted for the same affect in a pinch.
To make the creamy Country Bacon Gravy I can’t think of a better recipe than one from Southern Chef Paula Dean. Last but definitely not least you will want to top your creation with some sweet crunch Candied Bacon. If you have never made this delicious treat before it’s bound to become a brunch staple. It is very easy to make and a great change of pace from traditional fried bacon.