Thursday, July 28, 2011

Savory French Toast

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!

(serves 4)
8 slices cheese bread (gluten-free cheese bread** or regular cheese bread)
2 eggs
2 teaspoons Penzey’s cinnamon
1 teaspoon vanilla
8 strips of bacon (chopped into 1” slices)
2 tablespoons canola or safflower oil
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!
* * * * * * ** 


  1. French toast stuffed with bacon? Excuse me, I have to revive Dave, who swooned at the mere thought of it.

    What a great idea, Avery!

    ~ Krista

  2. I meant to comment earlier, but I had swaaned.

    Everything is better with bacon!!!

  3. French toast is always a good idea, Avery. Great with a cuppa joe, and with bacon and cream cheese, you've got it fully loaded here! (I knew Dave would say that about bacon. :-) We should plug bacon into Year on the Grill's search function and see how many recipes come up, lol. (Dave, that would make a great Baconalia contest.)

    Eat with joy!
    ~ Cleo Coffeehouse
    Cleo Coyle on Twitter

  4. Dave, great to hear from you. Cleo, you, too, as busy as you are. Yipes!

    Yes, re: the bacon. It just made this luscious yummy thing. Of course, you can always put bacon on the side and then just have a bite while eating the french toast. But the presentation was fun.


  5. I am new to this blog and I have found this blog really interesting and informative.

  6. I love crosswords, too--but haven't had a chance to do any for a while! I also love French toast and this recipe sounds scrumptious. Thanks, Avery!

  7. I am a savory gal, and this is really up my alley!! And another great thing bout brunch - when else can you have booze with breakfast and/or lunch sans guilt??