Pound Cake French Toast

In a large bowl, whisk together eggs, milk, and sugar; pour into a shallow dish. Working in batches, dip Classic Pound Cake slices in egg mixture, fully coating both sides. Let stand on a plate.

In a large skillet, melt 1 tablespoon butter over medium heat. Working in batches, add cake slices, and cook until golden brown and slightly crisp, about 3 minutes per side, adding remaining butter, 1 tablespoon at a time, between batches.

In a small bowl, whisk together maple syrup and apple butter. Serve cake slices with syrup mixture and Cinnamon Sugar Bacon.

Preheat oven to 325°F. Spray a 10-inch straight-sided metal tube pan or 2 (9×5-inch) metal loaf pans with baking spray with flour.

In a 5- to 6-quart bowl, beat butter and sugar with a mixer at medium speed until fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.

In another large bowl, whisk together flour, salt, and baking soda. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating at low speed just until combined after each addition. Spoon batter into prepared pan or pans, smoothing with back of spoon.

Bake until a wooden pick inserted near or in center comes out clean, about 1½ hours for tube pan or about 1 hour and 15 minutes for loaf pans. Let cool in pan or pans for 15 minutes. Remove from pan or pans, and let cool completely on a wire rack.

Preheat oven to 400°F. Line a large rimmed baking sheet with foil; top with a wire rack.

In a small bowl, whisk together brown sugar, cinnamon, and pepper.

On prepared rack, arrange bacon. Sprinkle sugar mixture over bacon.

Bake until bacon is crisp, 20 to 25 minutes. Serve immediately.