There are many out there who would argue that a good weekend breakfast isn’t complete without a side of bacon. Vegans, I think, would disagree, although there is an argument to be made here for soy bacon, too.Â Eggs and bacon, waffles and bacon, pancakes and bacon, french toast and bacon, bacon and bacon… This breakfast treat goes a step beyond a side of bacon and actually works bacon into a main dish: a French Toast and Bacon Sandwich.
The execution isn’t difficult. All you really need to do is stack up two pieces of french toast with a few slices of bacon in between them, douse with maple syrup and serve.Â It’s a great blend of salty and sweet and, while it sounds really indulgent, it’s not any different than having the two items separately.
This is the kind of treat that I make once in a while for visiting relatives, or when someone’s birthday rolls around and I want to make them a special breakfast. It’s easy to make and it’s lots of fun to watch the look on someone’s face when you put a plate down in front of them.
French Toast and Bacon Sandwiches
3/4 cup milk (any kind, dairy or nondairy)
3 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
8 slices of sandwich bread
butter, for greasing the pan
12 slices of bacon, fried or baked until crispy (veg bacon is ok)
maple syrup, to serve
Whisk all ingredients together in a large bowl and pour into a shallow pan or baking dish. Lay slices of bread in the mixture and soak them through until moist, but not mushy. Work with one or two pieces at a time, cooking as you go.
Heat a frying pan over medium-high heat. Coat lightly with butter and place slices of french toast into the pan. Cook until the bottom is browned and the egg mixture around the edge of the toast is firm, about 2 minutes. Flip over and repeat for second side.
Place three slices of bacon in between two pieces of french toast, douse with maple syrup, and serve.