• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Lay the bacon in a single layer on a lined baking tray.
• Bake on the top shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.

• Meanwhile, place a large pan over medium heat (no oil).
• Once hot, dry-fry th almonds, stirring regularly, until lightly toasted, 3-4 mins.
• Remove from the pan and set aside.

TIP: Watch them closely—they can burn easily.

• In a bowl, beat 1 egg (per 2P).
•  Add 100ml milk (per 2P), 2 tsp sugar (per 2P) and half a sachet of cinnamon (per 2P).

• Return the pan to medium heat with 1 tbsp butter (per 2P). 
• Dip the bread in the egg mixture.
• Fry on each side until lightly browned, 7-8 mins. Use a spatula to press down while in the pan.

• Meanwhile, place another pan over medium-high heat with a knob of butter.
• Once hot, add 2 tbsp of pancake batter to the pan (or 1 tbsp for smaller pancakes).
• Cook until bubbles start to appear on the surface, then turn and cook for another 1-2 mins.
• Repeat until there is no more batter left.

• Arrange the French toast on a serving platter.
• Top with bacon and maple syrup. Scatter the blueberries over the top.
• Place the pancakes on a separate platter.
• Top with the creme fraiche, blueberry jam and flaked almonds.