Savoury French Toasties

From Food and Drink Holiday 2014 this is a great brunch recipe!

2 cups pure maple syrup
2 tbsp Dijon mustard
16 slices peameal or smoked back bacon
2 tbsp vegetable oil
4 eggs
1 cup whole milk or half and half
1/4 tsp salt
8 sandwich size bread slices each about 3/4 to 1 inch thick (use a good quality bread)
1/3 cup butter
2 cups grated medium or old cheddar

• Using a small whisk, stir maple syrup with mustard; set aside.
• If very moist, pat bacon dry with paper towel.  Heat 1 tbsp of oil in a large frying pan over medium heat until hot.  Add several slices without crowding; sauté for about 4 to 6 minutes per side.  Remove from pan; keep warm.  Repeat with remaining oil and bacon.   If using the same pan fro French toast, wash before using.
• Meanwhile, whisk eggs with milk and salt or more easily, whirl in a blender; pour some into a deep pie plate.  When ready to cook, briefly dip bread into egg mixture, coating both sides and letting excess drip back into plate.
• Heat a large frying pan or griddle over medium heat.  Add enough butter to coat pan bottom, sauté soaked bread in batches until golden, ad ing more butter as needed, about 4 to 5 minutes a side.  Keep first batch warm in a single layer on a flat baking sheet in a warm oven; repeat with remaining butter and soaked bread.
• When ready to serve, preheat broiler.  Top each toast with 1/4 cup cheese.  Broil briefly for 30 to 60 seconds or just until cheese melts.  Cut each piece diagonally.
• Place a piece of bacon over cheese; place 1 toast slightly overlapping the other piece, on warm plates.  Pass syrup mixture to drizzle overtop.  

Makes 8 french toasts, 6 to 8 servings.