OK, so, this recipe turns out to be more for me than for the meat-eaters. But I get an A for effort. Primarily, I think, it failed because real coconut that you dry yourself just does not turn into bacon like bulk coconut. It fails to become smoky enough and instead tastes like smoky toasted coconut. I love it. My husband, the meat-eater who I do these conversions for in the first place, HATES coconut. But, I digress. French toast. Drool. Bacon, drool. Put em together, uh, YUM!
Bacon & Brown Sugar Stuffed French Toast
4 oz. cream cheese, softened (Tofutti makes a good vegan version)
3/4 C brown sugar
1 T. maple syrup (or 1 t. maple extract)
12 slices bread
4 eggs (Sub 2-3 ripe bananas bananas for vegan)
1/3 C milk (I subbed Almond Milk)
Combine softened cream cheese, brown sugar and maple syrup in a mixing bowl. Beat until combined and fluffy, about 3 minutes with an electric mixer or about 5 minutes by hand. Refrigerate both bacon and the cream cheese mixture until using.
Spread the cream cheese-brown sugar mixture onto one side of each slice of bread. (I actually mixed it all in together since my “bacon” was pre-crumbled and spread that all on the bread.)
Add 3-5 slices of bacon on top of half the bread slices. Cover with the remaining slices to make sandwiches.
Whisk together the eggs and milk in a shallow dish. Sprayed skillet or griddle with non-stick spray and set on medium-high heat. Dip both sides of each sandwich into the egg mixture (I had to dip four sides because I missed that whole “shallow” bowl part. Sigh. Cook about 3-5 minutes per side, until golden brown and toasty. Recipe adapted from Kate’s at Stolen Moments.
What are you having for Sunday Brunch, Breakfast or Lunch?