SAVORY FRENCH-TOAST BLT
This filling open-faced sandwich piled with bacon, lettuce, and tomato and sprinkled with fresh chives is a tasty brunch option for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway through. Drain on paper towels.
- Meanwhile, in a large shallow dish, whisk together eggs, cream, and chives; season with salt and pepper. Lay bread in a single layer in egg mixture and soak 3 minutes on each side. In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.
- To serve, layer lettuce, tomato, and bacon on each slice French toast and sprinkle with chives.
Nutrition Facts : Fiber 1 g
FRENCH TOAST BLTS
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
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.
THE BEST FRENCH TOAST
There's no question that this is the best French toast recipe. The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it's quick and easy, too! -Audrey Rompon, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.
Nutrition Facts : Calories 546 calories, Fat 24g fat (15g saturated fat), Cholesterol 263mg cholesterol, Sodium 786mg sodium, Carbohydrate 64g carbohydrate (25g sugars, Fiber 2g fiber), Protein 13g protein.
FRENCH TOAST I
There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
Provided by Jan Bittner
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Beat together egg, milk, salt, desired spices and vanilla.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g
FRENCH TOAST BLT WITH ROASTED GARLIC VINAIGRETTE
Provided by Sue Zemanick
Categories Egg Tomato Vegetable Breakfast Brunch Bake Father's Day Meat Bacon Summer Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Place the bacon on a rimmed baking sheet and bake until crisp, 10 to 15 minutes. Leave the oven on.
- Combine the heavy cream and eggs in a bowl and whisk to thoroughly blend. Season the mixture with salt and pepper to taste. Soak the bread in the mixture for 15 minutes, then turn the slices over and soak for an additional 10 to 15 minutes.
- Place a nonstick skillet over medium heat. Add the canola oil. Once the oil is hot (it will shimmer slightly), fry the challah slices on each side until golden brown, working in batches. Transfer the challah to a baking sheet and place in the oven. Bake until the custard is cooked through, 6 to 8 minutes; the bread should soufflé, or puff up. Remove from the oven, cover each slice with grated cheese, and return the pan to the oven to melt the cheese. Once the cheese is melted, about 4 minutes, remove from the oven. Put 2 slices bacon and 2 slices tomato on each slice of challah and drizzle with some of the vinaigrette. Toss the arugula with the remaining dressing (or enough to coat) and place atop each piece. Serve warm.
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