Best French Toast Blt With Roasted Garlic Vinaigrette Recipes

French Toast BLTs image

Provided by Jaymee Sire

Categories main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 11

2 slices thick-cut applewood smoked bacon, halved
4 slices brioche, halved (or 8 baguette slices), left to dry out overnight
4 large eggs
3/4 cup milk, cream, or half-and-half
1/4 cup snipped fresh chives
2 tablespoons freshly grated Parmesan
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
4 slices Roma tomato
4 lettuce leaves

Steps:

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
Place the bacon on the prepared baking sheet and bake 10 to 15 minutes or until golden and crisp. Drain the bacon on paper towels. Decrease the oven temperature to 200 degrees F.
While the bacon cooks, lay the bread in a single layer in a large shallow dish.
Whisk together the eggs, milk, chives, Parmesan, and flour in a medium bowl. Season with salt and pepper. Pour over the bread and soak 20 to 30 minutes, flipping the bread halfway through.
Melt the butter in a large skillet over medium heat until it sizzles. Working in batches if necessary, add the bread in a single layer and cook until golden and crisp around the edges, 3 to 5 minutes per side. Transfer the French toast to an ovenproof plate and keep warm in the oven until ready to serve.
To serve, sandwich the tomatoes, lettuce, and bacon between the slices of French toast.

French Toast BLT with Roasted Garlic Vinaigrette image

Provided by Sue Zemanick

Yield Serves 6

Number Of Ingredients 10

12 thick slices smoked bacon
2 cups heavy cream
5 large eggs
coarse salt and freshly ground black pepper
6 slices challah bread, at least 1 inch thick
2 tbsp canola oil
2 1/2 cups grated Gruyère cheese
12 slices ripe tomatoes (about 3 small)
6 cups arugula, cleaned
Roasted-Garlic Vinaigrette

Steps:

Preheat the oven to 350°F. Place the bacon on a rimmed baking sheet and bake until crisp, 10 to 15 minutes. Leave the oven on.
Combine the heavy cream and eggs in a bowl and whisk to thoroughly blend. Season the mixture with salt and pepper to taste. Soak the bread in the mixture for 15 minutes, then turn the slices over and soak for an additional 10 to 15 minutes.
Place a nonstick skillet over medium heat. Add the canola oil. Once the oil is hot (it will shimmer slightly), fry the challah slices on each side until golden brown, working in batches. Transfer the challah to a baking sheet and place in the oven. Bake until the custard is cooked through, 6 to 8 minutes; the bread should soufflé, or puff up. Remove from the oven, cover each slice with grated cheese, and return the pan to the oven to melt the cheese. Once the cheese is melted, about 4 minutes, remove from the oven. Put 2 slices bacon and 2 slices tomato on each slice of challah and drizzle with some of the vinaigrette. Toss the arugula with the remaining dressing (or enough to coat) and place atop each piece. Serve warm.