Brown Sugar & Bacon Stuffed French Toast

Name: Brown Sugar & Bacon Stuffed French Toast with Cinnamon Maple Syrup & Fruit Salad
Yield: 2 servings
Cuisine: French
Ingredients: 4 oz Bacon; 2 1/4 oz Red Grapes; 1 unit Apple; 1 unit Apricot Jam; 1/2 cup Cream Cheese; 1 Brown Sugar; 2 Egg; 1 tsp Cinnamon; 1 Milk; 4 slice Bread; 4 tbsp Maple Syrup; 1/2 oz Almonds; Salt; 2 tsp Cooking Oil; 1 tbsp Granulated Sugar; 2 tbsp Butter

with Cinnamon Maple Syrup & Fruit Salad

By Recipe0 System

This French toast has super-cozy vibes: crunchy almonds, warming cinnamon, and rich maple syrup, but with a HF twist! Sourdough slices are spread with whipped brown sugar cream cheese, sandwiched with crispy bacon, dipped in a sweet, creamy egg mixture, pan-fried in butter, then baked until golden and custardy. Before serving, you’ll drizzle the plates generously with cinnamon-infused maple syrup, sprinkle with almonds, and serve it all with a fresh fruit salad. It’s a maple-solutely perfect brunch idea for the family (or a special brekkie just for two).

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Bacon
2 1/4 oz Red Grapes
1 unit Apple
1 unit Apricot Jam
1/2 cup Cream Cheese
1 Brown Sugar
2 Egg
1 tsp Cinnamon
1 Milk
4 slice Bread
4 tbsp Maple Syrup
1/2 oz Almonds
Salt
2 tsp Cooking Oil
1 tbsp Granulated Sugar
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees.

Heat a medium dry pan over medium high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
2

While bacon cooks, wash and dry produce.

Halve grapes. Halve, core and dice apple into bite-size pieces.

In a medium bowl, combine grapes, apple, and jam; toss until fruit is coated. Set aside until ready to serve.
3

Place cream cheese in a small microwave-safe bowl and cover with plastic wrap. Microwave until softened, 30-45 seconds. TIP: No microwave? No problem! Submerge closed cream cheese packets in a bowl of warm water to soften.

Whisk in brown sugar until no lumps remain.
4

In a wide shallow bowl, whisk eggs*, half the milk, half the cinnamon, 1 TBSP white sugar, and a pinch of salt until well combined (all the milk and 2 TBSP white sugar for 4 servings).

Spread one side of each sourdough slice with cream cheese mixture. Top half the sourdough slices with bacon. Close sandwiches with remaining sourdough slices, coated sides down.

Wash out bowl used for cream cheese mixture.
5

Heat a drizzle of oil and 1 TBSP butter in pan used for bacon over medium heat.

Dip sandwiches in egg mixture, gently flipping a few times to coat.

When butter begins to foam, add sandwiches to pan, letting excess egg mixture drip back into bowl. Cook, lightly pressing with a spatula, until golden brown, 2-3 minutes per side. (Work in batches if necessary; wipe out pan and add more oil and butter between batches. The second batch may take less time.)

Transfer French toast to a lightly oiled baking sheet; bake on top rack until filling is custardy, 6-8 minutes.
6

In bowl used for cream cheese mixture, combine maple syrup, remaining cinnamon, and 1 TBSP butter (2 TBSP for 4 servings); cover with plastic wrap.

Microwave until butter has melted, 30-45 seconds. Carefully uncover and stir to combine.
7

Halve French toast and divide between plates. Drizzle with cinnamon maple syrup and sprinkle with almonds.

Serve with fruit salad on the side.

Bacon is fully cooked when internal temperature reaches 145°.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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