Apple Bourbon French Toast

For the French Toast

1. In a medium size bowl, whisk together eggs, milk, and Somethin’ For Autumn until thoroughly combined.
2. Dip and soak the sourdough bread slices in the custard mixture. I let them soak for about 15 to 20 seconds per side.
3. While your bread is soaking, head up a large skillet over medium heat, adding a enough butter to fry once heated. I start with 1 pad of butter, adding more as needed.
4. Fry the custard soaked sourdough for 2 minutes-ish and flip, cooking for additional minute or so until golden brown.
5. Place finished french toast in the oven at 170 degrees to keep warm while we cook the other stuff!

For the Pork Belly and Pecan Topping

1. In that same skillet over medium heat, add the pork belly and cook for 5 minutes, until the fat begins to render and the pork belly gets nice and crispy around the edges.
2. Add B.T. Leigh’s Somethin’ For Autumn and fold it into the pork to incorporate.
3. Once the pork is thoroughly coated, add the pecans and toast for 2 minutes.
4. Plate up the french toast and layer over the topping then finish with a generous drizzle of maple syrup. Enjoy!