Sweet & Savory French Toast BLT
I have a dream.
That dream is to one day work for Everyday Food. How do they come up with great ideas like a French Toast BLT? It’s like they’re reading my mind.
Please, someone from Everyday Food, hire me! I will work for free (food).
How genius is a French Toast BLT? I used to think BLTs were the worst menu choice of all time (mayo, ugh), but I have since changed my tune. We actually eat a lot of BLTs around here, thanks to the grass-fed half hog we have in the freezer. Eating good bacon is a full-time job, people (until I work for EDF).
So you’d think that the french toast is the sweet and the bacon is the savory, right? Wrong. It’s a trick! The french toast has a savory coating with fresh parsley and that glossy bacon you’re drooling at is candied with brown sugar. This BLT will blow your mind, I’m sure of it.
I have about a million more brunch ideas but so little time to squeeze them in! I told hubs today that we will be eating a brunch dish for every meal for the next week, and since he’s the best husband in the world, he has no qualms. And FYI- I am determined to make donuts before the month is out, so buckle up, lovies. More brunch on the way!
Sweet & Savory French Toast BLT
Prep time
Cook time
Total time
inspired by Everyday Food (May 2010)
Author: Oven Love
Recipe type: Breakfast, Brunch
Serves: 4
Ingredients
- 8 slices thick cut bacon
- ¼ cup brown sugar or maple syrup (you might not use it all)
- 4 slices thick cut crusty bread (have an extra slice or two on hand if you want to soak up the extra)
- 4 eggs, lightly beaten
- ¾ cup cream
- 2 tablespoons minced fresh parsley, plus more for garnish
- salt, pepper and fresh nutmeg to taste
- 1-2 tablespoons butter
- 4 large lettuce leaves (or however much lettuce you’re into)
- 8 tomato slices
Instructions
- Preheat the oven to 375. Place bacon on a rimmed baking sheet and sprinkle with brown sugar. Cook until golden, about 15 minutes, rotating half-way through.
- Meanwhile, in a large, shallow baking dish, whisk eggs, cream and parsley. Add salt, pepper and freshly grated nutmeg to taste. Lay bread in a single layer in the egg mixture and soak 3-5 minutes, flipping the slices to fully coat.
- Heat a large skillet over medium and add butter. When butter begins to sizzle, add bread and cook until golden and crisp at the edges, about 3 minutes per side.
- To serve, layer lettuce, tomato and bacon on each slice of toast and sprinkle with extra parsley.
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I love your brunch ideas! Come to Philly to make some! 🙂