Ingredients  
Maple Syrup 
12 slices of streaky bacon 
4 eggs 
120ml double cream 
80ml milk 
1tsp vanilla extract 
20g sugar 
4 slices of brioche - ideally at least a few cm thick

Method  
Turn the oven on to 180c. 

Put the bacon rashers into a large oven dish lined with foil and spread out so they are not overlapping if possible. Generously drizzle with maple syrup and put into the oven for 20 minutes.

Also put another large empty dish into the oven, this is for the brioche when cooked. 

In a large dish or bowl mix the eggs and then add the cream, milk, vanilla and sugar and mix. 

Now when I cook this I use two pans so I can cook 2 slices of brioche at one time, if you have a very large frying pan that can take two slices, use this.  If you only have 1 small pan then just use that and don’t worry. 

Put a slice of the brioche into the eggy mixture for roughly a minute each side.  Heat your pan with a tbsp of butter and a tbsp oil on a medium heat.  When the butter has melted add your brioche and cook until golden - this will take around 5 minutes per side.  When you turn the brioche the first time, turn your bacon. 

When cooked, put into the oven and repeat with the other slices ensuring you turn off your oven when your bacon is golden - around 20 minutes.  You don’t want burnt bacon. When you serve, add a drizzle of maple syrup over the French toast if wanted and top with the sticky bacon. 

- This was based on a recipe on the BBC Good Food website.