Challah French Toast and Bacon Pull-Apart

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This Challah French Toast and Bacon Pull-Apart is served with a drizzle of maple syrup. Great for breakfast or brunch, or any time you have a crowd.


Challah French Toast and Bacon Pull-Apart
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After a long weekend away in the White Mountains of New Hampshire with friends and partaking in indulgence of the gastronomic kind, I vowed to eat light and healthy for a week or so to get back on track. That has to wait until I help devour my latest French toast creation. Seriously, how could I make this and not eat any of it? It’s an eggy, salty, sweet, and gooey carb fest.

Challah French Toast and Bacon Pull-Apart



Don’t you hate it when something spoils your best intentions? You know what I’m talking about—like when you plan to order the broil salmon, but that fried fisherman platter with sweet potato fries keep sucking you in, or when you want to be judicial with your money but have to spend it on that reduced price gorgeous little dress that you have absolutely no use for?  Well, the French toast is my little dress today and it is worth all the extra calories!  Yum!!

Challah French Toast and Bacon Pull-Apart, closeup view






Challah French Toast and Bacon Pull-Apart




INGREDIENTS:

1 challah loaf
1(16 oz. package) bacon  
4 eggs
1 tbsp. sugar
1/2 tsp. cinnamon
pinch of salt  
maple syrup




INSTRUCTIONS:

Preheat oven to 350 degrees F.

Preheat a large skillet on medium high. Cut bacon into 1/2 to 3/4 inch strips. Add to skillet. Cook until crispy but not hard. Remove from skillet and place on paper towels to drain.   

Make about 1 1/4 inch thick slices in challah without cutting all the way through to the bottom. Using a small basting brush, brush a layer of maple syrup on the crust.

Place eggs, sugar, and cinnamon in a medium bowl. Whisk until frothy and well combined. Brush egg mixture onto the crust and in between the slices making sure to generously coat all sides. Use all of the egg mixture. Tuck the bacon in between each slice, gently lifting the center of the bread off the work surface to open up the slices. Using two large spatulas, transfer the loaf onto a greased baking sheet. Loosely tent the bread with foil. Allow to sit for at least 5 minutes.

Place in the oven on the middle rack. Do not remove the foil. Bake for about 15 minutes or until the egg is set. Serve drizzled with maple syrup.

1 comment:

plasterer bristol said...

Wow this looks so gooood

Simon

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