1vanilla beansplit and scraped, pod reserved (though you could substitute good quality extract)
1cupwhole milk240ml
1cupheavy cream240ml
1/2tspsalt
2/3cuppure maple syrup160ml
1loaf Brioche or French bread
1/2cupchopped pecanstoasted, optional
Instructions
Preheat your oven to 375 degrees F.
Spread the bacon on a baking sheet and bake until nice and brown, about 15 minutes.
Meanwhile, make a custard by whisking together the eggs, sugar, crème fraiche, and vanilla bean seeds. Add the milk, cream, salt and 7 tbsp of the maple syrup. Whisk until combined and set aside.
Remove the crust from the bread and cut into slices (I cut mine into cubes) about 1” thick. Chop bacon. Sprinkle ⅓ of bacon into the bottom of a 9”x5” loaf pan. Arrange a few slices of bread on top, completely covering the pan in one layer. Continue alternating layers until all ingredients have been used (about 3 layers) Top with vanilla bean pod as nonedible garnish.
Rewhisk custard and slowly pour it over the bread layers, allowing it to soak in and cover the top.
Wrap in plastic wrap and refrigerate at least 1 hour or overnight.
Preheat oven to 325 degrees F. Bake, uncovered, for 1 hour and 10 minutes, or until the custard is cooked through and the top is nice and brown.
Warm remaining syrup and toasted pecans in a small pan and pour over the top before serving. Serve warm or at room temperature.
Notes
*Note: I made a smaller batch, but I will give you the recipe for the original size.