Holiday French Toast Bar

Instructions

1. For the French Toast, let bread stand, uncovered, overnight to dry out a bit (or toast in the oven until slightly toasted). Whisk eggs, sugar and vanilla in shallow dish.  
   Dip sliced bread in egg mixture and turn to coat both sides, making sure the egg mixture has soaked into the bread. 
2. Melt 1 tablespoon of the butter in skillet on medium heat. Working in batches and adding more butter as needed, cook each slice of French toast about 3 minutes per side, turning once golden brown. Transfer to a baking sheet and keep warm in a 250°F oven until ready to serve. Serve with maple syrup and toppings from Topping Bar.  
3. For the Tiramisu Topping, whisk heavy cream, mascarpone, maple syrup, vanilla extract and espresso powder in a medium to large bowl. Mix until light, smooth and well blended. Mixture should stick to the back of a spoon and hold shape, but have a thick whipped cream consistency, if not, keep whisking! (A handheld mixer will make this process easier!) Pipe or spoon Tiramisu Topping onto French toast. Dust with cocoa powder. 
4. For the Berries and Cream, mix berries with tangerine zest, juice and sugar. Let stand for at least 30 minutes. Beat heavy cream, maple syrup and vanilla together until soft to medium peaks form. Refrigerate until ready to serve. Spoon berries and cream over warm French toast to serve. 
5. For the Sticky Toffee Sauce, mix heavy cream, sugar, butter and spices in a saucepan. Bring to simmer over medium-low heat and stir until combined and the sugar has fully dissolved. Cook and stir about 8 to 10 minutes until the mixture begins to thicken - it will bubble the most around the edges so use a spatula to stir it around often. Remove from heat; stir in vanilla, walnuts and pecans. Spoon over warm French toast 
6. For the Bananas Foster Topping, mix butter, brown sugar and cinnamon in a saucepan over medium heat. Once butter is melted and sugar has dissolved, add the sliced banana. Bring to simmer; cook until sauce is thickened, with a honey-like consistency. Remove from heat. Stir in rum extract and cinnamon. Stir gently to coat bananas. Spoon over warm French toast. 

Serve with Millionaire Bacon! Line a large rimmed baking sheet with foil and set a wire rack over top. Arrange 1 pound of bacon in single layer on rack. Mix 1/4 cup lightly brown sugar, 1/2 tsp. McCormick® Black Pepper Grinder, and 1/4 tsp. McCormick® Ground Cayenne in small bowl. Sprinkle evenly over bacon, pressing to adhere. Bake in preheated 375°F oven for 20 minutes. Brush with 1/4 cup pure maple syrup. Bake 10 to 15 minutes longer until bacon is cooked through and caramelized. Cool slightly to crisp up before serving.