Thursday, June 14, 2012


This delectable dish was created with Dads in mind. 
We women folk feel the need to do something fancy for special occasions, but the men folk don’t necessarily appreciate fancy.
 I plotted and schemed about how I could get the men folk to accept and even love a fancy stuffed French toast.  Stuff it with BACON!!!  It’s madness, madness you say.  Just wait, it gets better.  Okay, so I’m gonna stuff it with salty, smoky bacon.  It’s gonna need tangy cream cheese to hold the filling together.  It needs something else…with salty you gotta have sweet.  Love maple bacon, so maple syrup makes perfect sense in my crazy little mind.  To top it off, more maple syrup, and I think blue berries add that slight bit of tartness, and even more bacon.
I couldn’t wait to put my preposterous plan into action.  Last night I made the filling so that it could get firm, and not run out all over the pan when the French toast cooks.  This morning I assembled and cooked the Bacon and Maple Stuffed French Toast.  I took a bite and could hardly restrain myself; it was the perfect smoky, salty, tangy, sweet and sour bite!  I called Billy in and sat him at the kitchen island. He eyed it at first with suspicion, but then he noticed the bacon, looks good.  Then he took a bite and a big grin came on his handsome face as he told me, I’m a lucky man!
All that plotting and scheming, and my plan worked.  I got to make a fancy stuffed French toast, and my husband not only accepted it, he loved it!

Bacon and Maple stuffed French Toast
Serves 4

1  8 oz. block               Cream cheese, room temperature
12 oz.                           Bacon, cooked crisp
½ cup                           Maple syrup
3                                  Eggs
½ cup                           Whole milk
¼ cup                           Heavy cream
1 tsp                             Vanilla extract
Pinch                            Salt
4 slices                         Challah bread or brioche, sliced to about 1 1/2 to 2 inches thick
2/3 cup                         Maple syrup
1 cup                            Fresh blueberries
                                    Butter for the pan

1.                  Chop about 2/3 of the bacon quite fine, and the other 1/3 crumble into about ½” pieces, put the ½ “ crumbled bacon pieces to the side to use for garnish.
2.                  Do this part at least 2 hours before, or the night before to allow the filling to firm up so that it will not run straight out of the nice little pocket you’re going to make in the bread.  Into a medium bowl put the finely chopped bacon, the softened cream cheese and the ½ cup of maple syrup and mix well, until the ingredients are incorporated.  Cover and refrigerate.
3.                  When you are ready to make your French toast, get a shallow dish, whisk together the eggs, milk, heavy cream, vanilla, and salt.
4.                  Using a pointed knife, make a slit into the bottom of the bread creating a pocket; be sure not to cut all the way through.
5.                  Use a sandwich spreader, or butter knife to gently put about ¼ of the filling into each piece of bread.
6.                  Place the filled bread pockets into the dish with the egg mixture. Let sit 2 minutes.

7.                  Heat the skillet or griddle to between medium and medium high heat.
8.                  After the bread has been soaking 2 minutes turn it over for another 2 minutes or until your pan is hot.
9.                  Heat your 2/3 cup maple syrup in a small pan, or in the microwave.  When the syrup is hot add the blueberries, and turn the heat off.
10.              Melt a little butter in your skillet or griddle, gently put the French toast into the pan and cook until golden on both sides.

11.              Top the French toast with the syrup and blueberries, and some crumbled bacon.

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  1. Hi Kari! Thanks so much for visiting me :) Love, love, love your blog! Very pretty and can't wait to see more. Welcome to the blog world :)

  2. This french toast sounds so good... My family loves bacon and my girl LOVES her maple syrup.... SO perfect combo to try!

  3. Hello Kari! This looks divine! I've shared it on facebook and am so happy you shared it at the Weekend Potluck. Have a wonderful week!

  4. I'm so glad that you liked the recipe. Thanks so much for the feature Amanda!