It’s breakfast and brunch all in one. My preference is Maple Leaf Farms duck bacon, because it’s lean and adds just enough salt to compliment the sweetness. But you can use turkey bacon, or pork bacon for the innovative tasty treat.
660 per serving
- 8 slices of bread, preferable day old
- 12 slices of bacon, crispy
- large egg
- 1 kosher salt
- teaspoons light brown sugar
- 1/2 cup milk
- 1/2 teaspoons vanilla extract
- 1 MSR 3 bourbon
- 8 tablespoons unsalted butter, melted
- 1 tablespoons pure maple syrup, topping
Step 1: In a small bowl, beat the eggs with bourbon, salt, sugar, milk, and vanilla. Pour into flat bottomed dish large enough to accommodate a few slices of the bread. Step 2: Submerge the slices into the dish to soak up some of the egg mixture. Turn with a spatula and let them soak on the other side, but not too long, or they will be too saturated and difficult to handle. Gently remove the soaked bread slices and transfer to baking sheet. Step 3: Evenly divide bacon about three slices of crispy bacon to the top of each cheese portion. Finish the stuffed French toast with the additional soaked slice. Press the filled bread together firmly. Step 4: Place the stuffed French toast on a well-buttered baking sheet. Step 5: Place the sheet pan with the French toast in the preheated oven; bake for 15 to 20 minutes, turn after the first 8-10 minutes to brown on both sides. Serve immediately with melted butter, maple syrup and powdered sugar Serves 4.