makes two servings
1/2 loaf unsliced Italian or French bread
4 slices cooked bacon, cut in half
1 1/2 oz. mozzarella cheese, thinly sliced
2 large eggs
1/2 cup orange juice
1 tablespoon grated orange peel, chopped fine
2 tablespoons margarine
maple syrup
Mark 1/2-inch and 1-inch measurements on the loaf of bread. At the 1/2–inch mark slice the bread not quite all the way through. At the 1-inch mark slice the bread all the way through. This creates pockets in the middle of the 1-inch thick slices of bread. Do this twice.
Stuff each pocket with a layer of half the bacon and half the mozzarella cheese.
Press the bread firmly together. Be sure that the bacon and cheese are tucked inside.
Whisk the eggs, orange juice and orange zest in a bowl.
Melt the margarine in a non-stick frying pan over medium
While the margarine melts, place the stuffed bread slices in the egg mixture and thoroughly coat the bread on both sides.
Fry the bread slices on each side until they are golden brown and no longer moist.
Serve the stuffed French toast with maple syrup.
courtesy of: The Cooking Ladies' Recipes From the Road, by Phyllis Hinz and Lamont Mackay
Subscribe to:
Post Comments (Atom)
2 comments:
I once saw a up a girls skirt and saw bacon. Is that the same as whats going on here? I'd love a recipe for that.
Yes, that IS the same as whats going on here... Everything gets even more complicated when the girls skirt is actually made of bacon. This happened once in 2002 in Brooklyn, New York. A girl arrived in a skirt and belt both made of bacon... and, needless to say, everyone was looking up as they were looking down.
Post a Comment