Baked Breaded Crispy Bacon Food

CRISPY OVEN-BAKED BACON

Steps:

• Line a rimmed baking sheet with parchment paper. Place bacon on sheet and place in a cold oven.
• Set the oven to 400 degrees F (200 degrees C) and cook bacon until crispy, 25 to 30 minutes.

CRISPY OVEN BAKED BACON

Steps:

• Preheat oven to 400F. Let oven sit at 400F for 10 minutes.
• Line two rimmed baking sheets with parchment paper. For crispier bacon, place an oven safe baking rack on top of the parchment paper.
• Arrange bacon on top and bake until bacon is crisped to your liking, about 15 minutes for regular cut bacon and 22-24 minutes for thick-cut bacon

BAKED BREADED CRISPY BACON

Steps:

• Preheat oven to 375 degrees
• Dredge the raw bacon in the flour and spread on foil in a cookie sheet. Bake about 1-1/2 hours or until desired doneness.

CRISPY DEEP FRIED BACON

Steps:

• Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C).
• Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil.
• Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.

BREADED BACON

Steps:

• Heat a small amount of oil in a heavy skillet over medium-high heat. Combine the flour, brown sugar, and pepper in a shallow dish. Mix well. Dredge the bacon slices on both sides in the flour mixture. Place the bacon in a single layer in the heated pan and cook, turning the bacon as needed, until browned and crispy. Remove the bacon from the pan and let drain on paper toweling. Serve warm.

DOUGHNUT BREAD PUDDING WITH CRISPY BACON

Steps:

• Preheat the oven to 350 degrees F and butter a 3-quart oval baking dish.
• Put the doughnuts and bread into a very large bowl and mix to combine.
• In a separate bowl, add the cream, milk, sugar, cinnamon, vanilla and eggs and mix until well combined. Slowly pour the egg mixture over the doughnuts. Mix well and slightly press into the prepared baking dish. Bake until golden brown with a firm consistency, 45 to 50 minutes.
• Meanwhile, grease a baking sheet with the oil and lay out the slices of bacon on top, making sure they don't overlap. Bake on another rack in the oven until crispy, about 20 minutes. Allow to cool slightly, then dice into small pieces.
• Cut the bread pudding into small rounds using a 3-inch round cutter. Place on round plates, topping each with the crispy bacon and a dollop of whipped cream.
• Reserve any remaining bread pudding for another use or just eat the scraps!

BAKED VEGETABLE CUSTARD WITH CRISPY BACON

Steps:

• Preheat oven to 170 c or (340 f).
• Grease the ramakin dishes with margarine and put aside until needed.
• Place the meat stock in a pan and bring to a boil.
• Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes.
• Transfer the vegetable mixture to a bowl and cool slightly.
• Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper.
• Divide the mixture into 6 ramakin dishes and seal with foil.
• To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling.
• water to 2/3 the height of the dishes and set the tin in the middle of baking sheet.
• Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger.
• Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly.
• When serving carefully loosen custard around sides with the point of a knife.
• Turn out onto plates and garnish with halved bacon slices.

COUNTRY FRIED FLOURED BACON

Steps:

• Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern. Soak the bacon a minimum of 30 minutes, but no more than 2 hours. This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.
• Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside. When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. Press each piece into the flour mixture to coat, then set aside. If desired, you can place a sheet of wax paper between the rows of bacon once the plate is covered. However, the flour does a good job of keeping the bacon from sticking to each other.
• Heat the vegetable oil in a deep skillet over medium-low heat. Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. Drain on a paper towel.

BRIOCHE BREAKFAST BAKE WITH CRISPY BACON

Steps:

• In a large bowl, whisk together the eggs, cream, milk, maple syrup, vanilla and a pinch of salt. Tip about two-thirds of the blueberries into a baking dish (about 20cm x 30cm) that is quite deep. Dip each brioche piece into the egg mixture until well soaked, then arrange on top on the blueberries and pour any remaining egg mixture over the top. Scatter over the remaining blueberries. Cover with cling film and chill for 1 hr, or overnight if serving it for breakfast.
• Heat oven to 180C/160C fan/gas 4. Uncover the dish and scatter over the pecans. Bake for 25 mins until the egg mixture is set and the blueberries are starting to burst. Meanwhile, line a baking tray with foil and arrange the bacon on top. When the brioche bake is ready, remove from the oven and cover loosely with foil to keep warm. Heat the grill to high and cook the bacon for about 5 mins each side until crispy.
• Dust the brioche bake with icing sugar and top with the crispy bacon. Serve with extra maple syrup for drizzling.