Bacon Stuffed French Toast
Consider this for a decadent start to a lazy weekend or maybe a celebration feast after an active or productive morning. The orange adds a natural sweetness, so no syrup is necessary. Serve hot with a simple dusting of powdered sugar and perhaps a scattering of fresh berries.
Ingredients
- 6 large eggs
- ½ cup heavy cream
- 1 tablespoon orange zest
- ¼ cup sugar
- 2 tablespoons orange liquor optional
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 8 slices brioche ¾-inch thick
- ½ cup mascarpone cheese divided
- 8 slices thin-cut bacon cooked (page 12)
- Cooking spray or melted butter for cooking
Instructions
- Powdered sugar and fresh berries (optional)
- In a shallow dish, whisk together the eggs, cream, orange zest, sugar, orange liquor (if using), vanilla, cinnamon, nutmeg, and salt.
- Spread each slice of brioche with 1 tablespoon of mascarpone.
- Divide the bacon evenly among 4 slices of bread.
- Break off any extra bits of bacon to ensure that nothing hangs over the sides.
- This helps the bread slices to seal nicely.
- Brush the inside edges lightly with egg mixture and sandwich the bacon slices with the remaining bread slices.
- Press gently to seal the edges.
- Working 1 or 2 at a time, dip the sandwiches in the egg mixture.
- For best results, leave the sandwiches to soak for a moment or two, then flip and soak the other side.
- Preheat a large nonstick skillet or nonstick griddle over medium-low heat.
- Spray liberally with cooking spray or brush with melted butter.
- Slowly cook the sandwiches until they are golden brown, about 5 minutes per side.
- Serve immediately or keep warm in a 200°F oven until ready to serve.
- Garnish with powdered sugar and fresh berries.