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.
HOT BROWN-STUFFED FRENCH TOAST
This savory spin on baked French toast has all the components of a Kentucky hot brown--tender turkey, juicy tomato, thick slices of white bread, meaty bacon and a generous drizzle of mornay sauce that's broiled until golden. The savory custard base not only keeps the bread moist (no one likes a dry sandwich), but also adds another layer of flavor. We used a combination of grated pecorino and shredded sharp Cheddar for the mornay sauce; the pecorino is a classic addition to the hot brown, while the Cheddar adds creaminess and browning. Top with more pecorino, fresh parsley and a pinch of paprika, and you'll have hot browns for a crowd!
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F; lightly spray a 9-by-13-inch metal baking pan with nonstick cooking spray.
- Whisk together the half-and-half, eggs, 2 tablespoons of the pecorino, 1/4 teaspoon of the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until smooth and combined. Lay 7 slices of bread on a cutting board. Sprinkle 1 heaping tablespoon shredded Cheddar on top of each slice. Top each with 2 slices of tomato, then 2 slices of turkey, folding the turkey as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches.
- Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Remove the baking pan and switch the oven to broil.
- Meanwhile, add the bacon to a large nonstick skillet and set over medium heat. Cook, stirring occasionally, until light golden and almost completely rendered, 8 to 12 minutes (it will cook the rest of the way and crisp up under the broiler). Remove with a slotted spoon to a paper towel-lined plate to drain.
- Next, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until bubbling and no longer raw, 1 to 2 minutes. While continually whisking, slowly pour in the milk. Cook, whisking continuously, until thickened, about 2 minutes. Add the remaining Cheddar (about 1 cup), 2 tablespoons pecorino, 1/8 teaspoon nutmeg, 3/4 teaspoon salt and several grinds of pepper and whisk until combined. Remove from the heat and cover to keep warm.
- When the French toast is baked, pour the cheese sauce over it, making sure the bread is evenly coated, then sprinkle with the chopped bacon. Broil until bubbling at the edges and light golden brown, 3 to 4 minutes. Sprinkle with the parsley, paprika and another couple pinches of pecorino.
STUFFED FRENCH TOAST WITH GRUYERE, MUSTARD GREENS AND DOUBLE-SMOKED BACON
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the creme fraiche, mustard and hot sauce in a small bowl, and season with salt and pepper. Set aside.
- Set a medium cast-iron skillet over medium-high heat. Add the bacon and cook until crisp, turning once, about 8 minutes. Drain on a paper-towel-lined plate, and then cut the slices into thirds.
- Add the red onions to the skillet and cook, stirring frequently, until softened and starting to caramelize, 1 to 2 minutes. Stir in the mustard greens, sprinkle with salt and pepper, and cook until just starting to wilt, 2 to 3 minutes. Stir in the vinegar, and then transfer the greens to a bowl.
- Whisk together the eggs, egg yolk and half-and-half in a baking dish until smooth. Add the Parmesan and some salt and pepper; whisk until combined.
- Spread the bread slices with some of the creme fraiche mixture, and top with a slice of Gruyere. Top half of the slices with 3 or 4 pieces of bacon and a little mound of greens. Turn the remaining slices, cheese-side down, on top of the greens and press down to make sandwiches.
- Working in batches of two, soak the sandwiches in the egg mixture on both sides until just soaked, about 2 minutes per side.
- Heat 1 tablespoon of the canola oil and 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. (If you have a skillet large enough to cook all four sandwiches at once, add all of the oil and butter now.) Add two sandwiches to the skillet, reduce the heat to medium-low, and fry until crisp, golden and cooked through on both sides, about 5 minutes per side--cover the pan if needed to help the cheese melt, and adjust the heat to prevent the French toast from burning. Repeat with the remaining oil, butter and sandwiches.
- Halve the cooked sandwiches on the diagonal and serve hot.
BACON, EGG & CHEESE STUFFED FRENCH TOAST
Steps:
- Start by beating 6 eggs and scramble (set aside). Cook the bacon crisp and drain (Try pre-cooked bacon to save time and mess).
- To make the egg dip for the toast mix the other 6 eggs with milk, syrup and cinnamon.
- Then preheat the griddle or large skillet on medium heat (coat with non-stick cooking spray). Place on bottom 1 slice of Texas Toast 1 slice cheddar cheese, 3 strips bacon and 1 scoop of scrambled eggs. Place top slice of bread and carefully dip into egg mixture.
- Put it on the hot griddle and cook until edges start to brown. Turn and cook on other side until brown.
- When the toast is all cooked, serve on a platter and garnish with bacon crumbles and fresh fruit. Top with a scoop of Cool Whip.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEDDAR BACON TOASTS
Four ingredients are all you need to bake up these golden appetizers. They pair perfectly with a bowl of soup or can be served as an after-school snack.-Mary Martin, Columbus, Kansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cheese, mayonnaise and bacon. Cut the bread into 24 slices, about 1/2 in. each. Spread the cheese mixture on 1 side of each slice. , Place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until golden brown.
Nutrition Facts : Calories 421 calories, Fat 27g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 777mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.
APPLE-CHEDDAR FRENCH TOAST
Steps:
- Prepare French toast according to package directions. Place six slices in an ungreased 13x9-in. baking dish. Top with ham, 2 cups cheese and remaining French toast. Spread pie filling over top; sprinkle with granola. , Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. In a small bowl, combine sour cream and brown sugar; serve with French toast. Refrigerate leftovers.
Nutrition Facts : Calories 484 calories, Fat 23g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 708mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 2g fiber), Protein 17g protein.
GRILLED CHEESE FRENCH TOAST WITH BACON
Bacon can be skipped or replaced with ham. Tomatoes are also good on the sandwiches. 1 slice of cheese is plenty because of the richness of the eggs. The kids love it. If you like serve with syrup. If using bacon do try this method Recipe #107440 it makes clean up a breeze.
Provided by Rita1652
Categories Breakfast
Time 7m
Yield 3 sandwiches
Number Of Ingredients 7
Steps:
- Heat a griddle melt 1 tablespoon butter.
- Mix eggs with buttermilk.
- Quick dip bread to cover with egg mixture and place on hot griddle, brown one side, and turn place 1 slice of cheese and 2 slices of bacon on cooked side of 3 slices of bread.
- Place other 3 slices of bread cooked side down on bacon.
- Flip when bottom is browned.
- Using the other tablespoon of butter as needed.
- Garnish with Syrup or raspberry jam if you want.
Nutrition Facts : Calories 306.4, Fat 16.2, SaturatedFat 8.6, Cholesterol 154.5, Sodium 536.1, Carbohydrate 28, Fiber 1.2, Sugar 3.6, Protein 11.8
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
More about "cheddar and bacon stuffed french toast food"
BAKED BACON CHEDDAR FRENCH TOAST
From averiecooks.com
4.6/5 (8)Total Time 40 minsCategory Bread, Rolls, Muffins & BreakfastCalories 353 per serving
- Preheat oven to 375F and spray an 8x11-inch or similar-sized casserole or baking dish with cooking spray; set aside.
- Spread each of the 12 slices of bread evenly with cream cheese on one side of the bread. I used an averagely thick amount of cream cheese, but you can go thin or thick, depending on your preference. I find it easiest to do this on a clean countertop and just keep the bread on the counter.
- Briefly dunk each slice of bread in the milk mixture. You don't want it soaking wet or it will disintegrate. After dunking, I put each slice immediately in the prepared baking dish, with each successive sliced stacked next to it.
SAVORY STUFFED FRENCH TOAST (BACON …
From slowthecookdown.com
Cuisine AmericanTotal Time 40 minsCategory Breakfast, BrunchCalories 892 per serving
- Spread mayonnaise on one side of each piece of bread. Place shredded cheese on two of the four pieces and top with the cooked bacon. Finish with a little more cheese on top of the bacon and close the sandwich so that the mayonnaise is on the inside.
- Place the sandwiches into the egg mix and let sit for 5 to 10 minutes (depending on the thickness and dryness of your bread). Flip over and soak the other side.
SAVORY BACON & CHEESE STUFFED FRENCH TOAST
From tworedbowls.com
Estimated Reading Time 6 mins
- Cook the bacon, either by baking or pan-frying, to the doneness of your liking. To bake, simply place the bacon on a rimmed baking sheet and place in a cold oven. Turn the oven to 400 degrees and let heat for 10-15 minutes, or until bacon is crisp and fat is rendered. (Keep an eye on it for the last 5 minutes to ensure it doesn’t burn.) To panfry, lay the bacon in a single layer in a cold skillet. Turn the heat to medium and cook until crisp, flipping as necessary. Reserve bacon fat for frying the French toast. Let bacon cool briefly, then chop into small pieces and set aside.
- Use a serrated knife to cut through bottom crust of each slice of bread, slicing almost to the edges, to make a “pocket” for the cheese and bacon.
- In a small bowl, mix shredded cheese and cooled bacon until combined. Stuff each slice carefully with your desired amount of the bacon and cheese mixture.
- In a shallow bowl large enough to hold the bread slices, whisk the egg, milk, Parmesan cheese, and a pinch of salt and pepper until well-combined. Soak each slice of bread in the egg mixture until both sides are well-coated.
BACON STUFFED FRENCH TOAST - GOOD …
From goodchefbadchef.com.au
CHEESY BACON FRENCH TOAST - CTV
From more.ctv.ca
CHEDDAR FROM HERE AND BACON FRENCH TOAST | METRO
From metro.ca
3/5 (6)Total Time 25 minsServings 4
VICTORIA'S DELI AND RESTAURANT - FOOD MENU
From victoriasdeliandrestaurant.com
BACON, EGG, AND CHEESE-STUFFED FRENCH TOAST STICKS WILL BECOME …
From thekitchn.com
JALAPEñO POPPER STUFFED FRENCH TOAST - JONES DAIRY FARM
From jonesdairyfarm.com
BACON CRUSTED FRUIT STUFFED FRENCH TOAST FOOD
From homeandrecipe.com
SAVORY BACON FRENCH TOAST BAKE - GOOD FOOD MADE SIMPLE
From goodfoodmadesimple.com
RECIPE: STUFFED FRENCH TOAST (STUFFED WITH CHEDDAR OR SWISS CHEESE …
From recipelink.com
BACON STUFFED FRENCH TOAST - FOOD LION
From foodlion.com
FRENCH TOAST BACON CASSEROLE RECIPES ALL YOU NEED IS FOOD …
From stevehacks.com
CHEDDAR AND BACON STUFFED FRENCH TOAST | RECIPE | FOOD NETWORK …
From pinterest.com
BACON STUFFED FRENCH TOAST RECIPE RECIPES - STEVEHACKS
From stevehacks.com
BACON STUFFED FRENCH TOAST | RECIPE | BREAKFAST BRUNCH RECIPES, …
From pinterest.com
MAPLE AND BACON STUFFED FRENCH TOAST | EAT IT & SAY YUM
From eatitandsayyum.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love