Sweet and Savoury are achieved with the combination of bacon, gruyere and maple syrup.
When my youngest daughter, Coda and I set out to find a breakfast recipe to make for Sunday morning, we wanted to make something special to enjoy our one on one time together. As you saw a couple weeks ago in Coda’s post, she went a more traditional route with the French Toast recipe but added her own bohemian flair with her star fruit garnish. My recipe had the experimentation with the flavors and the unexpected addition of cheese. Cheese on French toast you might be asking yourself? Try it you may be pleasantly surprised. Look out Monte Christo! Maybe I should have titled this post as “Monte Cristo has a tough little brother!”
What you will need:
The best quality bacon you can find. I used Boar’s Head.
The nicest, thickest, freshest French baguette you can find.
Smoked Gruyere Cheese
1 cup of milk. We were out of milk and used half and half instead. Worked great! Egg nog is another option.
Dash of vanilla extract
Pinch of cinnamon
1 egg
Chopped Pecans for garnish
1 Tbsp. Butter
Maple syrup about a 1/4 cup, warmed for a few seconds in the microwave
Start by cutting your raw bacon slices in half and cooking them on medium high heat till just crispy. Drain onto paper towels and set aside. Meanwhile as bacon is cooking, slice your cheese into thin narrow slices. Set those aside. Warm the syrup for about 20 seconds in the microwave. Heat your griddle or skillet to about 350 degrees. Mix together in a shallow dish milk, egg, vanilla extract and cinnamon by whisking with a fork. Slice your baguette to desired thickness. I sliced mine relatively thin because I stacked them with the bacon and cheese inside. It makes for a most unique grilled cheese! Grill one side of the mixture dipped slices for about 2-3 minutes or until golden brown. Flip one of the slices over add your cooked bacon slices and thinly sliced gruyere cheese, then top with the other slice of toast, golden grilled side down. While your toast is grilling, warm a handful of chopped pecans in the same skillet till heated through, stirring occasionally. Flip the “sandwich” over and grill until golden. I found the cheese did not really melt, but was delicious all the same. Plate your grilled cheese creation, cutting it in half to see the yummy insides if you want. With a spatula, remove the pecans, sprinkle on top of your French toast along with the powdered sugar. Drizzle warm maple syrup over the top. This sandwich is meant to be eaten with a fork. Then get ready for a French toast experience like none other!
