1709. BANANA and BACON STUFFED FRENCH TOAST

serves six


1 lb. bacon, cooked until crisp
1(500 grams) loaf of brioche (substitute egg bread)
3-4 bananas, sliced lengthwise (each banana should yield 4 slices)
1 pkg. of mascarpone (substitute cream cheese)
6 eggs
1/2 cup milk
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 teapoon orange zest
pinch of salt
pinch of pepper
6 tablespoons butter
fresh maple syrup, warm
1 pint of fresh berries for garnish
powdered sugar for dusting

Slice brioche into 6 slices approximately 1" wide. Cut each slice almost all the way in half leaving a "hinged" edge. Spread a thin layer of mascarpone cheese on the inside of one side of each slice. Place two banana slices atop the mascarpone and finally, add two slices of the cooked bacon. Press together. In a large bowl add eggs, milk, cream, cinnamon, vanilla, orange zest, salt and pepper. Whisk to combine. Working in batches in a large skillet or on a griddle, melt the butter. Dip each stuffed bread into the egg mixture, being careful not to allow the bacon and bananas to fall out. Grill on each side until golden brown.

Pour warm maple syrup on a large plate and place one piece of stuffed bread on the syrup. Sprinkle fresh berries on top of the bread and dust the entire plate with powdered sugar.


bacon recipe courtesy of: Paula Deen, Paula's Kitchen, Smithfield