Stuffed French Toast with Bacon

October 6, 2015 9:57 am Published by Leave your thoughts

stuffed french toast with bacon

Stuffed French Toast with Bacon

This recipe is from the Sawgrass Marriott Resort and Spa. This is a hearty yet elegant dish to serve for breakfast during the holidays. It is made with challah bread, the perfect choice for making stuffed French toast. This recipe is a bit complicated, but it is worth the effort and is sure to impress your family or holiday guests.

The Sawgrass Marriott Resort and Spa offers 511 guest rooms and suites set amongst a backdrop of 65beautiful acres of Audubon rated grounds. Located in the picturesque locale of Ponte Vedra Beach, this full-service resort provides the best of all worlds. Their signature ocean-front Restaurant, 619 Ocean View, serves the finest fresh seafood, grilled steak and weekly specialties. Beyond the resort lie parks, preserves and gardens for guests to explore, along with a range of museums as well as St. Augustine, America’s oldest city.

Stuffed French Toast with Bacon

stuffed french toast with bacon

  • For the Brown Sugar Bacon:
  • 6 to 8 slices Applewood Smoked Bacon
  • 1/2 Cup Light Brown Sugar
    For the Banana Pudding:
  • 2 Egg Yolks, room temperature
  • 1 Large Egg, room temperature
  • 2 TBSP Creme de Banana (optional)
  • 1 TBSP Vanilla Extract
  • 1 1/4 ounces Cornstarch
  • 4 1/2 ounces Sugar
  • 2 Cups Whole Milk
  • For the Maple Datil Syrup:
  • 1 Cup Maple Syrup (Grade A)
  • 1 TBSP Datil Pepper Hot Sauce
  • For the Stuffed French Toast:
  • 6 Slices Challah Bread, cut 1 1/4 inches thick (day old bread works
  • best)
  • 1 Cup Whole Milk
  • 1/4 Cup Heavy Cream
  • 5 Large Eggs
  • 1 1/2 TBSP Granulated Sugar
  • 2 TBSP All-purpose Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Ground Cinnamon
  • 1 Banana, diced

Instructions

  1. For the Banana Pudding:
  2. 1. Bring heavy cream and vanilla extract to a boil.
  3. 2. Whisk together the sugar and cornstarch. Then add egg yolks and eggs and mix.
  4. 3. Once your cream has come to a boil, slowly pour it into your egg mixture while whisking.
  5. 4. Transfer back to pot and continue to whisk and cook the mixture until it has thickened.
  6. 5. Pull the pot off of the heat and whisk in the creme de banana (optional).
  7. 6. Transfer pudding to shallow pan, cover directly with plastic wrap, set in fridge to chill.
    Making the Brown Sugar Bacon:
  1. 1. Preheat oven to 400F. Place parchment paper on a sheet pan, arrange bacon on top.
  2. 2. Sprinkle brown sugar on bacon and bake for 15 to 20 minutes until the bacon is crispy.
  3. 3. Once baked, drain on paper towels and set aside for later.
    Making the Stuffed French Toast:
  1. 1. Cut Challah slices in half lengthwise, but not all the way, one side should still be attached.
  2. 2. Take 3 TBSP of the banana pudding and one slice of bacon and stuff your bread slices.
  3. 3. Whisk together the milk, heavy cream, eggs, sugar, flour, baking powder and cinnamon.
  4. 4. Dip the bread in the milk mixture, making sure to coat evenly.
  5. 5. Spray nonstick spray on a hot griddle; cook the stuffed bread until brown on both sides.
  6. 6. Whisk together maple syrup and datil pepper sauce; pour over the stuffed French toast. Serve warm
https://bacontoday.com/2015/10/06/stuffed-french-toast-with-bacon/
Stuffed French Toast with Bacon

stuffed french toast with bacon

  • For the Brown Sugar Bacon:
  • 6 to 8 slices Applewood Smoked Bacon
  • 1/2 Cup Light Brown Sugar
    For the Banana Pudding:
  • 2 Egg Yolks, room temperature
  • 1 Large Egg, room temperature
  • 2 TBSP Creme de Banana (optional)
  • 1 TBSP Vanilla Extract
  • 1 1/4 ounces Cornstarch
  • 4 1/2 ounces Sugar
  • 2 Cups Whole Milk
  • For the Maple Datil Syrup:
  • 1 Cup Maple Syrup (Grade A)
  • 1 TBSP Datil Pepper Hot Sauce
  • For the Stuffed French Toast:
  • 6 Slices Challah Bread, cut 1 1/4 inches thick (day old bread works
  • best)
  • 1 Cup Whole Milk
  • 1/4 Cup Heavy Cream
  • 5 Large Eggs
  • 1 1/2 TBSP Granulated Sugar
  • 2 TBSP All-purpose Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Ground Cinnamon
  • 1 Banana, diced

Instructions

  1. For the Banana Pudding:
  2. 1. Bring heavy cream and vanilla extract to a boil.
  3. 2. Whisk together the sugar and cornstarch. Then add egg yolks and eggs and mix.
  4. 3. Once your cream has come to a boil, slowly pour it into your egg mixture while whisking.
  5. 4. Transfer back to pot and continue to whisk and cook the mixture until it has thickened.
  6. 5. Pull the pot off of the heat and whisk in the creme de banana (optional).
  7. 6. Transfer pudding to shallow pan, cover directly with plastic wrap, set in fridge to chill.
    Making the Brown Sugar Bacon:
  1. 1. Preheat oven to 400F. Place parchment paper on a sheet pan, arrange bacon on top.
  2. 2. Sprinkle brown sugar on bacon and bake for 15 to 20 minutes until the bacon is crispy.
  3. 3. Once baked, drain on paper towels and set aside for later.
    Making the Stuffed French Toast:
  1. 1. Cut Challah slices in half lengthwise, but not all the way, one side should still be attached.
  2. 2. Take 3 TBSP of the banana pudding and one slice of bacon and stuff your bread slices.
  3. 3. Whisk together the milk, heavy cream, eggs, sugar, flour, baking powder and cinnamon.
  4. 4. Dip the bread in the milk mixture, making sure to coat evenly.
  5. 5. Spray nonstick spray on a hot griddle; cook the stuffed bread until brown on both sides.
  6. 6. Whisk together maple syrup and datil pepper sauce; pour over the stuffed French toast. Serve warm
https://bacontoday.com/2015/10/06/stuffed-french-toast-with-bacon/


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This post was written by Bacon Babe

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