BACON STUFFED FRENCH TOAST RECIPE - (3.8/5)
Provided by lisapearce
Number Of Ingredients 8
Steps:
- Fry your bacon until nice and crispy. Set aside. Cut the crust off one piece of bread, and lay 4 half pieces of bacon in the center. Top with another crustless piece of bread and using your fingers press round the edge to form the piece of bread together. Repeat. Now add your eggs, milk, cinnamon and vanilla to a bowl and whisk thoroughly. Dunk your stuffed breads into the mix and coat properly. Add your butter to a pan, when melted add your french breads and fry until nice and golden on both sides. Top with icing sugar and maple syrup.
FRENCH TOAST STUFFED WITH BACON, ONION TOMATO JAM WITH GRUYERE, AND A FRIED EGG
Steps:
- For the filling: Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
- Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
- For the French toast: Preheat the oven to 200 degrees F.
- In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
- Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
- Working in batches, soak each "toast" in the egg mixture for about 1 minute; flip and soak the other side.
- While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
- Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
- For the fried eggs and assembly:
- Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
- Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
BACON STUFFED FRENCH TOAST
Steps:
- In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mxiture
- Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four.
- In a shallow bowl, whisk together eggs, milk, and vanilla extract.
- Dip each French toast "sandwich" in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won't really cook.
- Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown.
- Cut each piece in half and serve with maple syrup.
Nutrition Facts : Calories 624 kcal, ServingSize 1 serving
BACON & BANANA STUFFED FRENCH TOAST CROISSANTS
Add banana, bacon and maple syrup to transform a simple shop-bought croissant into a decadent brunch or lunch. Trust us - you won't look back
Provided by Cassie Best
Categories Breakfast, Brunch, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Split the croissants. Stuff each one with a couple of slices of crispy smoked bacon and some sliced banana. Whisk the eggs, milk and maple syrup. Dunk the croissants into the mixture, pressing them under the liquid until it's all been absorbed.
- Heat a knob of butter in a large frying pan. Cook the filled croissants for 3-4 mins on each side, pressing down with a fish slice to make sure the whole surface touches the pan. When cooked through, dust with icing sugar and serve with maple syrup.
Nutrition Facts : Calories 434 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
STUFFED FRENCH TOAST CASSEROLE
This is a great Christmas morning recipe, as it is quick and easy to repair. Serve with some fruit, and a side of crispy bacon or sausage links for a great holiday breakfast. Prep time does not include time spent in fridge overnight.
Provided by TwinMommy03
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cut bread slices into cubes.
- Cover bottom of a 9x13 dish with half of the bread.
- Dot bread with cream cheese then cover with remaining bread.
- In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
- Pour egg mixture over bread and cream cheese.
- Cover and refrigerate overnight.
- Bake at 375°F for 45 minutes or until set.
- Serve with warm maple syrup, or without depending on taste.
STUFFED FRENCH BREAD
This is sooo good, artery clogging though. This originally called for raw bacon, but it took forever to cook, this came from some recipe site on the 'net. The instructions may sound confusing, and while making it you will be thinking 'what tha'. The outcome will be worth it, at least I hope you think so. When baked you are to slice them into individual sandwhiches. Bake time can differ due to the type of dough used
Provided by lets.eat
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place thawed bread loaf on cookie sheet, that is lined with foil.
- Cut bread loaf into 8 slices that DO NOT penetrate to the bottom.
- Spread butter mixture into sliced bread, you are making 'pockets'.
- Into the 'pockets' add sliced cheese, ham, and place partially cooked bacon on top of each slice.
- Bake 30 to 40 minutes or until bacon becomes crisp.
- Slice into individual sandwiches.
CHEDDAR AND BACON STUFFED FRENCH TOAST
Sponsored by Cabot Creamery Co-operative. This is my ultimate sweet and savory breakfast French toast, a cheese lover's dream. It's a great base recipe too if you want to add some sautéed greens to balance out the richness. I like to eat it with maple syrup.
Provided by Jet Tila
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil.
- Place the bacon on the prepared pan, brush on the maple syrup and sprinkle with the brown sugar. Bake until golden brown, 25 to 30 minutes. Drain on paper towels. Let cool until the glaze sets, about 15 minutes.
- Finely dice 4 slices of the glazed bacon and place in a medium bowl. Stir in 1 cup of the cheese and season with salt and pepper.
- Laying the slices of bread on their side, cut a pocket horizontally into the center of each with a paring knife, making sure not to cut all the way through. Stuff each piece of bread with 3 to 4 tablespoons of the bacon and cheese mixture.
- Whisk together the eggs and half-and-half in a large baking dish. Stir in about 1/2 cup of the remaining cheese. Add the stuffed bread and let soak for about 1 minute. Turn over to coat. Let them sit in the custard until they are soaked, but not falling-apart soggy, about 2 minutes.
- Preheat a large or 11-inch nonstick skillet over medium heat for 1 to 2 minutes. Add 3 tablespoons of the butter; it should melt pretty quickly and turn a pale brown. Lift each stuffed bread out of the custard, letting it drip for about a second, then gently place it into the skillet. Cook, in batches if needed, until golden brown on all sides, 3 to 5 minutes per side. Reduce the heat to medium low if the toast is browning too quickly. You'll know they're done when each toast is firm and bounces back when you touch it, which means the custard is cooked through.
- To create cheese crusts, remove the toasts to a plate and sprinkle a thin even layer of the remaining cheese into the bare skillet (see Cook's Note). Return the toasts to the skillet and cook over medium heat until the cheese melts, crusts and hardens, about 2 minutes. You're just crusting one side of the toast, so remove the toast from the skillet, cheese-crust-side up. Serve with the remaining 8 slices of glazed bacon and 3 tablespoons of softened butter. Add maple syrup if you love sweet and savory like I do.
ULTIMATE BACON-MAPLE FRENCH TOAST
A savory update to baked French toast, this is an easy make-ahead dish that is excellent for brunches and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. -John Whitehead, Greenville, South Carolina
Provided by Taste of Home
Time 1h10m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- Grease a 13x9-in. baking dish; set aside., In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first 8 topping ingredients. Spread over top., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.
Nutrition Facts : Calories 612 calories, Fat 36g fat (18g saturated fat), Cholesterol 250mg cholesterol, Sodium 694mg sodium, Carbohydrate 57g carbohydrate (29g sugars, Fiber 2g fiber), Protein 16g protein.
BACON & CREAM CHEESE-STUFFED FRENCH TOAST RECIPE
Explore this Bacon & Cream Cheese-Stuffed French Toast Recipe. This Bacon & Cream Cheese-Stuffed French Toast Recipe is a great mix of sweet and savory.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through.
- Fill pockets with cream cheese spread and bacon; press cut edges of pockets together to seal.
- Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Whisk eggs, milk and Parmesan in pie plate until blended. Dip stuffed bread slices, 1 at a time, in egg mixture, turning to evenly coat both sides. Add to skillet, in batches if necessary; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min.
- Serve topped with syrup.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 130 mg, Sodium 620 mg, Carbohydrate 48 g, Fiber 0 g, Sugar 14 g, Protein 15 g
CREAM CHEESE AND BACON STUFFED FRENCH TOAST
Make tomorrow morning extra special with our Cream Cheese and Bacon Stuffed French Toast. Much more than your everyday French toast, Cream Cheese and Bacon Stuffed French Toast is the perfect way to tell them you really care. Enjoy Cream Cheese and Bacon Stuffed French Toast with your family.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Spread cream cheese spread onto 2 bread slices and sprinkle with bacon; cover with remaining bread slices to make 2 sandwiches.
- Whisk eggs, milk and vanilla in pie plate until blended.
- Melt butter in large nonstick skillet on medium heat. Add apples, sugar and cinnamon; stir to evenly coat apples. Cook 4 to 5 min. or until apples are tender, stirring frequently. Spoon into bowl; cover to keep warm.
- Dip sandwiches, 1 at a time, in egg mixture, turning to evenly moisten both sides of each. Add to same skillet; cook on medium heat 2 to 3 min. on each side or until sandwiches are golden brown on both sides. Serve with apples.
Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 225 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
BACON-STUFFED FRENCH TOAST CASSEROLE
Very kid-friendly! I made this one morning when I was craving French toast and came up with the idea to put bacon inside it somehow! Yummy! The measurements for the sugars and cinnamon can be adjusted to however one likes! Can top with pecans, confectioners' sugar, or whatever else is desired!
Provided by Crista Aresti
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Preheat oven to 350 degrees F (175 degrees C).
- Scatter about 1/3 of the butter pats onto the bottom of a 9x13-inch baking dish and arrange 6 slices of bread in a single layer, overlapping as necessary, on top of the butter. Top bread slices with bacon slices.
- Sprinkle 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons white sugar, and 1 1/2 teaspoons brown sugar, and nutmeg over bacon slices. Scatter 1/3 of the butter pats over bacon and top with remaining bread slices.
- Whisk milk, eggs, remaining cinnamon, remaining white sugar, remaining brown sugar, and vanilla extract together in a bowl. Pour over bread mixture into baking dish. Scatter remaining butter pats over the top.
- Bake in the preheated oven until golden brown and set, 35 to 45 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 521 calories, Carbohydrate 35.8 g, Cholesterol 227.9 mg, Fat 32.8 g, Fiber 2.2 g, Protein 20.5 g, SaturatedFat 15.6 g, Sodium 1107.4 mg, Sugar 10.8 g
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