French Toast Blt Bagel Sandwich Recipes

FRENCH TOAST BLTS

French Toast BLTs image

This savory take on French toast was inspired by one from Martha Stewart. For my version, I add Parmesan cheese to the batter and cut the brioche in half to make the sandwiches more petite and irresistible. It's an amazing combination with bacon, lettuce and tomato. Try it for breakfast or for your next brunch gathering.

Provided by Jaymee Sire

Categories main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 11

Ingredients

2 slices thick-cut applewood smoked bacon, halved
4 slices brioche, halved (or 8 baguette slices), left to dry out overnight
4 large eggs
3/4 cup milk, cream, or half-and-half
1/4 cup snipped fresh chives
2 tablespoons freshly grated Parmesan
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
4 slices Roma tomato
4 lettuce leaves

Steps:

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
Place the bacon on the prepared baking sheet and bake 10 to 15 minutes or until golden and crisp. Drain the bacon on paper towels. Decrease the oven temperature to 200 degrees F.
While the bacon cooks, lay the bread in a single layer in a large shallow dish.
Whisk together the eggs, milk, chives, Parmesan, and flour in a medium bowl. Season with salt and pepper. Pour over the bread and soak 20 to 30 minutes, flipping the bread halfway through.
Melt the butter in a large skillet over medium heat until it sizzles. Working in batches if necessary, add the bread in a single layer and cook until golden and crisp around the edges, 3 to 5 minutes per side. Transfer the French toast to an ovenproof plate and keep warm in the oven until ready to serve.
To serve, sandwich the tomatoes, lettuce, and bacon between the slices of French toast.

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