French Toast BLT with Roasted Garlic Vinaigrette

French Toast BLT with Roasted Garlic Vinaigrette
French Toast BLT with Roasted Garlic Vinaigrette
This combination of two all-time favorites is based on our New Orleans—style egg-soaked-and-fried pain perdu, or "lost bread," a traditional method used to reclaim bread that was growing stale. I use fresh challah—thickly sliced or it will fall apart during the soak—because it has a rich sweetness but airy texture from being kneaded. The long soak creates a custard that cooks into the bread so it puffs up in the oven after getting a crisp crust in the frying pan. That's your base, topped with the saltiness and smokiness of bacon with a good cure, ripe tomato, and peppery arugula.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6
Egg Tomato Vegetable Breakfast Brunch Bake Father's Day Meat Bacon Summer Advance Prep Required Sugar Conscious Peanut Free Tree Nut Free Soy Free
  • 2 cups heavy cream
  • 5 large eggs
  • 2 tbsp canola oil
  • coarse salt and freshly ground black pepper
  • Carbohydrate 26 g(9%)
  • Cholesterol 383 mg(128%)
  • Fat 81 g(125%)
  • Fiber 2 g(9%)
  • Protein 36 g(71%)
  • Saturated Fat 39 g(194%)
  • Sodium 1026 mg(43%)
  • Calories 977

Preparation 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. From Esquire Eat Like a Man: The Only Cookbook a Man Will Ever Need edited by Ryan D'Agostino. Copyright © 2011 Hearst Communications, Inc. Published by Chronicle Books LLC.

Preparation 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. From Esquire Eat Like a Man: The Only Cookbook a Man Will Ever Need edited by Ryan D'Agostino. Copyright © 2011 Hearst Communications, Inc. Published by Chronicle Books LLC.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy