I know french toast isn't the perfect summer meal.
It's hot, it's gooey, it's probably even considered heavy, but I've got to tell you, I had such a craving this weekend for brunch, and in particular french toast, that I had to make this. And it turned out delicious.
What is it about brunch that is so luscious? Is it that we get to sleep in and combine two meals into one? Is it that we feel we can overeat because it's two meals?
Is it the crossword puzzle sitting on the table, begging for an idle moment?
I love crossword puzzles, don't you? I think that's why I like mysteries and like writing mysteries. I like to solve things. I like to do them in pen. Sure, I make mistakes, but I never let one sit with empty boxes for longer than a day. It's a compulsion, but I have to know "the answer," and in a book "whodunnit."
But back to the meal. I wanted french toast. Now, I have to eat gluten-free, so that makes a bit of a problem. It means I need my gluten-free bread in hand. I keep some in the freezer, or I make a loaf with a bread mix. I love my bread mixer. It makes the whole process of baking bread easier, and the scent of fresh-baked bread just can't be beat (unless by the scent of chocolate chip cookies, berry pie, or french toast).
I hope you enjoy my delicious meal. It satisfied me. I won't want french toast again for at least...a week! LOL
Oh, by the way, I used my gluten-free cheese bread for this recipe (link below) and it really enhanced the cheese flavors!
8 slices cheese bread (gluten-free cheese bread** or regular cheese bread)
2 teaspoons Penzey’s cinnamon
1 teaspoon vanilla
8 strips of bacon (chopped into 1” slices)
8 tablespoons cream cheese
Syrup of choice
Jam of choice
Make bread a day ahead. Slice off 8 thin slices. Set aside.
Set bacon pieces into frying pan and cook on low until crispy. Drain and set aside.
Mix eggs, vanilla, cinnamon in a flat pie tin. Dredge the bread slices in the eggs. Make another batch of the mixture if necessary.
Heat oil in large fly pan or on griddle, at medium high heat.
Place the dredged bread slices on the hot oil. Cook until golden and flip. About 2 minutes a side. Remove and drain on paper towels.
To prepare plate: Spread one to two tablespoons of cream cheese on one slice of French toast. Sprinkle with bacon bits. Top with a plainly cooked piece of French toast. Serve with syrup and jam as a choice of topping. Sprinkle with more cinnamon, if desired.
*This recipe is gluten-free if you use the gluten-free bread.
Enjoy and say cheese!
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