GRILLED CHEESE FRENCH TOAST WITH BACON RECIPE - FOOD.COM
Bacon can be skipped or replaced with ham. Tomatoes are also good on the sandwiches. 1 slice of cheese is plenty because of the richness of the eggs. The kids love it. If you like serve with syrup. If using bacon do try this method Recipe #107440 it makes clean up a breeze.
Total Time 7 minutes
Prep Time 2 minutes
Cook Time 5 minutes
Yield 3 sandwiches
Number Of Ingredients 7
Steps:
- Heat a griddle melt 1 tablespoon butter.
- Mix eggs with buttermilk.
- Quick dip bread to cover with egg mixture and place on hot griddle, brown one side, and turn place 1 slice of cheese and 2 slices of bacon on cooked side of 3 slices of bread.
- Place other 3 slices of bread cooked side down on bacon.
- Flip when bottom is browned.
- Using the other tablespoon of butter as needed.
- Garnish with Syrup or raspberry jam if you want.
Nutrition Facts : Calories 306.4, FatContent 16.2, SaturatedFatContent 8.6, CholesterolContent 154.5, SodiumContent 536.1, CarbohydrateContent 28, FiberContent 1.2, SugarContent 3.6, ProteinContent 11.8
BEST FRENCH TOAST GRILLED CHEESE RECIPE - HOW TO MAKE ...
Steps:
- Make French toast: In a large bowl, whisk together milk, eggs, nutmeg and salt until light and frothy. Dip bread in egg mixture until each slice is soaked through. In a medium nonstick skillet over medium heat, melt butter. Add a couple slices of bread and cook until golden, about 2 minutes per side. Transfer French toast to a cooling rack while you cook the remaining slices. Wipe skillet clean. Make grilled cheese: Lay two slices of bacon and a few slices of cheese onto a piece of French toast. Drizzle with maple syrup then top with another slice of French toast. Heat clean skillet over medium heat. Add French toast grilled cheese and cook until the cheese is melted, about 2 minutes per side.
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Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, sugar, turmeric, garlic granules and onion granules. Mix well and leave to sit for 5 minutes, allowing the granules to rehydrate in the egg mix.
Sandwich the slices of bread together with the ham and cheese. Dip them into the egg mixture and pop them on a plate.
Put a non-stick frying pan on the hob with a thin layer of oil on the base. Take one of the sandwiches and dip it back into the egg mixture to get another soaking, then fry on a medium heat for 3 minutes, until it has a golden colour and the cheese begins to melt. Turn over and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich on to a plate lined with some kitchen paper. When they’re all done, cut them in half.
Add some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way. Depending how absorbent the bread is, you may find you have enough eggy mix left to make another sandwich.
Serve hot, with a dollop of ketchup if you like.
These are best eaten fresh, but if there are any left over you can wrap them in foil and freeze them.
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