DEVILED EGG-STUFFED FRENCH TOAST

Deviled Egg-Stuffed French Toast image

Golden brown brioche French toast is stuffed with a deviled egg filling in this brunch dish sprinkled with maple bacon for extra oomph. Top with butter and more maple syrup.

Provided by Hilarie Burton

Categories 100+ Breakfast and Brunch Recipes French Toast Recipes

Time 47m

Yield 6

Number Of Ingredients 14

Ingredients

7 hard-boiled egg yolks
⅓ cup creme fraiche
1 tablespoon maple syrup
1 ½ teaspoons Dijon mustard
salt
2 tablespoons chopped fresh chives
¼ teaspoon ground paprika
6 thick slices bacon, cut into 1/4-inch pieces
1 tablespoon maple syrup
3 eggs
⅓ cup heavy whipping cream
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 (1 pound) loaf brioche, sliced 1-inch thick

Steps:

Combine egg yolks, creme fraiche, 1 tablespoon maple syrup, Dijon mustard, and 1 pinch salt in a food processor; pulse until well blended. Stir in chives and paprika with a spatula. Place in the refrigerator.
Place bacon pieces in a nonstick skillet over medium heat; cook and stir until just crispy, 5 to 8 minutes. Transfer to a plate and toss with 1 tablespoon maple syrup until coated. Wipe most of the grease out of the skillet with a paper towel.
Whisk eggs, heavy cream, nutmeg, and 1/4 teaspoon salt together in a shallow baking dish. Dip both sides of each brioche slice into the egg mixture.
Return the skillet to medium-high heat. Add coated brioche slices; cook until golden brown, 2 to 3 minutes per side.
Place 1 piece of toasted brioche on each serving plate. Spread a spoonful of deviled egg mixture on top. Cover with another toasted brioche slice. Sprinkle bacon pieces on top.

Nutrition Facts : Calories 545.3 calories, Carbohydrate 41.5 g, Cholesterol 461.4 mg, Fat 33.8 g, Fiber 1.1 g, Protein 19.2 g, SaturatedFat 12.8 g, Sodium 804.3 mg, Sugar 11 g