Bacon-Crusted Fruit-Stuffed French Toast
This tastes like a strawberry croissant. It's crunchy, sweet, and a little salty. I never really cared for French toast until I started playing around and invented this. Serve with your favorite syrup.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 4slices bacon
- ½(8 ounce) package cream cheese, softened
- 2tablespoons butter, at room temperature
- 2tablespoons white sugar
- 4strawberries, diced, or more to taste
- ½teaspoon lemon juice
- 4slices bread
- 3eggs
- ½cup coconut milk
- ½teaspoon vanilla extract
- 1dash ground nutmeg
- 1dash salt
- 2tablespoons butter
- 1sprig mint leaves, slivered
Instructions
Step 1
Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels; dice. Reserve bacon grease.Step 2
Blend cream cheese, 2 tablespoons butter, and sugar in a separate bowl. Fold strawberries and lemon juice into the filling.Step 3
Divide filling between 2 slices of bread, spreading it out to the edges. Cover with remaining 2 slices of bread. Press sandwiches lightly together.Step 4
Mix eggs, coconut milk, vanilla extract, ground nutmeg, and salt in a shallow bowl to make egg wash.Step 5
Melt 1 1/2 teaspoon reserved bacon grease and 1 1/2 teaspoon butter in a nonstick skillet over medium heat. Sprinkle half the diced bacon evenly in the skillet. Dip 1 side of each sandwich in the egg wash. Place on top of the bacon in the skillet; cook until eggs are set and slightly browned, about 2 minutes. Transfer to a plate.Step 6
Melt remaining 1 1/2 teaspoon bacon grease and 1 1/2 teaspoon butter in the skillet. Sprinkle remaining diced bacon in the skillet. Dip the second side of each sandwich in egg wash and return to the skillet; cook until lightly browned, 2 to 3 minutes.Step 7
Cut sandwiches in half and garnish with mint.