Tartine Baked French Toast

To make the custard base, in a bowl, stir together the eggs, sugar, lemon zest, vanilla, salt, and milk.

Place the bread slices in the custard base and let stand until the bread is saturated, about 1 hour.

Preheat the oven to 350 degrees F.

Heat a skillet over medium-low heat. Melt the butter to coat the bottom of the pan. Lift each bread slice from the custard base and place in the pan.

Cook the slices for about 3 minutes, occasionally pressing them against the bottom of the pan with a spatula so the bottoms cook evenly. This step seals the bottoms of the slices by cooking the outer layer of custard base. It also prepares the bread for receiving more custard base.

Spoon or ladle more custard base into the center of each bread slice. If the liquid leaks out of the bread and onto the skillet, the bread slices are not quite sealed.

Continue cooking for 1 minute, pressing the slices slightly to seal. When the slices are full of custard base, carefully transfer the skillet to the middle rack of the oven. Do not turn the toast.

Bake the slices for 12 to 15 minutes and then gently shake the pan. If the custard base is still liquid, continue baking, and check again. Depending on the thickness of the slices, the custard may take up to 20 minutes to cook all the way through.

The French toast is done when the custard seems solid and each slice appears inflated, as the custard souffles when fully cooked.

Meanwhile, to cook the bacon, heat a skillet over medium heat. Add the bacon and cook until the strips begin to get crispy around the edges, about 10 minutes.

Pour the fat from the pan and add the maple syrup to coat the bacon. Transfer to the oven alongside the toast and bake until the bacon is glazed, about 5 minutes.

Using the spatula, remove the French toast from the skillet and place them, caramelized-side up onto plates. The skillet side should be caramelized and crisp. Spread the French toast with the persimmon and serve with the bacon.