Hello Stranger | Login | Create Account
Oct 22, 2017
Intelligent Content For The Food Fascinated
Keep up with one or all of your
favorite Sauce Magazine columns
French Toast BLT
Serves 3 servings
Rate It:
You must login to rate
Courtesy of Marianne Moore | Photo by Greg Rannells
October 2016

French Toast BLT
Read the article: Bourbon, Butter, Bacon


5 eggs
2 cups heavy cream
¼ cup bourbon
6 1-inch slices challah
12 strips thick-cut bacon
2½ cups grated Gruyere
12 tomato slices (about 3 small tomatoes)
Roasted Garlic Vinaigrette (recipe follows)
3 cups spring mix


• Preheat the oven to 350 degrees.
• In a medium bowl, whisk together the eggs, heavy cream and bourbon until well combined. Pour in a 9-by-13-inch baking dish. Add the challah and soak 10 minutes. Flip the slices and soak an additional 10 minutes.
• Meanwhile, place a large nonstick skillet over medium heat. Add the bacon and cook until just crisp, about 4 to 5 minutes per side. Transfer to a paper towel-lined plate. Spoon off most of the bacon fat from the skillet.
• Add 3 challah slices and cook until golden brown, about 5 minutes per side. Transfer to a baking sheet, then repeat with the remaining slices.
• Bake the bread slices until cooked through, about 6 minutes. Top with the grated cheese and bake until the cheese melts, about 4 minutes.
• To assemble, place 2 strips of bacon and 2 tomato slices each on 3 challah slices and drizzle with the vinaigrette.
• Toss the spring mix with enough of the vinaigrette to coat. Divide the greens evenly over the 3 prepared challah slices and top with the remaining 3 slices. Serve warm.

Want to comment on this recipe? Login or sign up on Sauce.
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004