Stuffed French Toast
From cathyp 16 years agoIngredients
- 1 loaf firm italian style bread shopping list
- 12 smoked bacon strips, cooked shopping list
- 6 slices cheddar cheese, each about 2 inches square at room temperature shopping list
- 3 eggs shopping list
- 6 Tbsp milk shopping list
- 1/4 tsp ground nutmeg shopping list
- 1/4 tsp salt shopping list
- 5 Tbsp butter shopping list
How to make it
- Slice off 1 end from the loaf of bread.
- To form bread pockets, use a serrated knife to cut a slit 1/2 inch from the cut end and three quarters of the way through the loaf; then slice all the way through the loaf, 1/2 inch from the slit, making a 1 inch pocketed slice. Continue until you make 6 pocketed slices.
- Wrap 2 slices of bacon around 1 slice of cheese, making sure the cheese is competely covered; insert into the pocket of 1 bread slice.
- Repeat with the remaining bacon, cheese and bread pockets.
- In a shallow bowl, lightly beat eggs and milk; add nutmet and salt.
- On a griddle melt 3 Tbsp butter over medium heat. Working with 3 sandwiches at a time, dip each sandwich into the egg mixture, turning to coat both sides.
- Let excess egg mixture drip back into the bowl.
- Place 3 egg coated sandwiches on the griddle; cook over medium heat until lightly golden on the bottoms, about 2 minutes.
- Turn each sandwich over, reduce heat to medium low and cook until golden brown, 3-5 mnutes longer.
- Add the remaining butter to the pan; repeat with the remaining egg coated sandwiches.
People Who Like This Dish 3
- lanabade Goshen, NJ
- berry Myrtle Beach, SC
- shandy Tacoma, WA
- jeffsgirl Medford, OR
- cathyp Temple, TX
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 peopleThe Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments