Monday, August 18, 2008

Breakfast For Dessert

INGREDIENTS
4 slices of thick-cut bacon, cooked and chopped
1/2 tablespoon unsalted butter
1/3 cup brown sugar, packed
4 eggs
1 cup milk
Ground cinnamon
Vanilla extract
Nutmeg
Knob of butter
Day old loaf of French bread
Vanilla ice cream

METHOD
The day before, slice the bread into four equal sections (not lengthwise, goofball) and leave out on the counter overnight.

Put the bacon, butter and brown sugar in a stainless steel pan over medium low heat. Stir to combine. Simmer for about 15 minutes, stirring occasionally to prevent sugar from caking on bottom. Toward the end, stir the mixture into a small pool or pile to bring it all together. Spoon everything out to a cutting board and let sit.

Beat the eggs in a mixing bowl, then add milk. Add cinnamon, vanilla extract and nutmeg to taste and combine. Slice bread thickly, then dunk slices in batter. Let slices float in the batter for 30-60 seconds to get soaked. Remove each slice to a cutting board (separate from the bacon) until each slice is soaked.

Melt knob of butter (about 1/2 tbsp) over medium high heat in a non-stick pan. When tiny bubbles form around the edge of the pan, it's hot enough. Place each slice in the pan. If they touch, that's fine.

Cook on each side for 3-5 minutes. If you constantly check the bottom, it won't brown properly. Let it sit. If it's not nicely browned after 5 minutes, give it more time. Flip and brown the other side before removing french toast to plates.

Chop the pile of bacon candy into smaller bits, nothing too exact. Top french toast with a scoop of vanilla ice cream and then sprinkle liberally with bacon candy.

RESULTS
Oh damn! I can't believe how good this is!

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