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Cheddar and Bacon Stuffed French Toast with Maple-Glazed Pears Serves 2 This is the ultimate make-ahead dish for a lazy weekend meal. You can prep the French toast up until the moment it gets popped in the oven and also sauté the pears. Ingredients two 1½-inch (3.8-cm) slices dense white or Calabrese bread 2 think slices Canadian bacon (also called back or peameal bacon) 4 to 8 think slices of 2- to 3-year-old white cheddar or Gruyere 2 large eggs 1 cup (240 mL) whole milk 1/8 tsp. (0.5 mL) minced fresh thyme pinch kosher salt 1 Tbsp. (15 mL) unsalted butter Instructions Preheat the oven to 400ÚF (200ÚC). Starting at the bottom part of the 2 slices of bread, cut a horizontal pocket large enough and deep enough to hold the bacon and cheese. Don't cut through the top or sides of the bread. Fry the bacon over medium heat until golden, 1 to 1½ minutes per side. Pat with paper towels and reserve. Stuff each piece of bread with a slice or two of cheese, followed by a piece of bacon and another layer of cheese. Whisk the eggs, milk, thyme, and salt together in a shallow bowl large enough to hold both pieces of bread. Soak the stuffed bread in the egg mixture for 1 minute. Turn over and soak for another minute. Discard any leftover liquid. Melt the butter in a frying pan large enough to hold both sandwiches. Fry the bread on both sides until golden, about 1 to 1½ minutes per side. Transfer the French toast to an ovenproof dish and bake for 10 minutes. Remove stuffed toast slices from dish to a cutting board and slice each half diagonally. Place 2 halves on each of two plates, garnish with pears, and drizzle with maple glaze. Photo by Doug Bradshaw. This recipe is from Linda Haynes, The More from ACE Bakery cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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White |
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Calabrese |
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