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Christmas Eve Breakfast

STUFFED FRENCH TOAST

For the French Toast

1 loaf firm Italian-style bread {I sometimes use French bread – which was what I used this morning}

12 smoked bacon strips, cooked {today I used center cut bacon – for that was what was I had in the refrigerator!}

6 slices Cheddar cheese, each about 2 inches square, at room temperature {I LOVE cheese and thus used a full slice, folded in half}

3 eggs

6 tablespoons milk

¼ teaspoon ground nutmeg

¼ teaspoon salt

5 tablespoons butter or margarine

PREPARING THE BREAD

1.       Slice off 1 end from the loaf of bread.  To form bread pockets, use a serrated bread knife to cut a slit ½ inch from the end and three-quarters of the way through the loaf; then slice all the way through the loaf, ½ inch from the slit, making a 1-inch pocketed slice.

2.       Continue cutting pockets and slices into the loaf, making a total of 6 pocketed slices.

MAKING THE FRENCH TOAST

1.       Wrap 2 bacon slices around 1 slice of Cheddar, making sure the cheese is completely covered; insert into the pocket of 1 bread slice.  Repeat with remaining bacon, cheese and bread pockets.

2.       In a shallow bowl, lightly beat eggs and milk; add nutmeg and salt.

3.       On a griddle or large frying pan, melt 3 tablespoons butter over medium heat.  Working with 3 sandwiches at a time, dip each sandwich into the egg mixture, turning to coat both sides.  Let excess egg mixture drip back into the bowl.

4.       Place 3 egg-coated sandwiches on the griddle; cook over medium heat until lightly golden on the bottoms, about 2 minutes.  Using a spatula, turn each sandwich over, reduce heat to medium-low and cook until golden brown, 3-5 minutes longer.  Add the remaining butter to the pan; repeat with the remaining egg-coated sandwiches.

KITCHEN TIPS

  • Day-old bread works best for this recipe.  If you must use fresh bread, refrigerate the loaf before slicing.  Then let the sliced bread stand at room temperature for a few minutes before cooking.
  • If you are using an electric griddle for the French toast (a convenient kitchen tool with a temperature control function), it should be heated to 350 degrees F – 375 degrees F.
  • Fruit is a good accompaniment to the French Toast (although the toast alone is satisfying and filling)

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About hopeseguin

Who am I? I'm still discovering just who I am, I suppose. A. Powell Davis writes that "Life is just a chance to grow a soul."

2 responses »

  1. I’m going to give this a try–it looks wonderful and has all of our favorite “stuff” in the recipe. Thanks for sharing.

    NM:)

    Reply
  2. This is one of the recipes I will make again . . . and again. As you know: some dishes I make only once (even if they are delicious . . . . because I like trying new things . . . which you also know!).

    Reply

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