Gruyere and Back Bacon French Toast

Back bacon, 6 slices

Loaf of french bread, cut into four 1–1 1/2" slices

gruyere, 8 slices (depending on the wedge, you may not need so much)

2 eggs
1/2 c milk
1/4 tsp cinnamon


• cook bacon in a skillet, not too crispy. Keep warm.

• cut a crosswise slit in each piece of bread, to form a pocket. Fill with two pieces of gruyere, or as much to cover most of the inside surface. Fill with a slice and a half of bacon.

• whisk together eggs, milk and cinnamon

• heat a large pan with about a tbsp of butter.
• dip each piece of bread in the egg mixture, only about 5 seconds per side. Arrange in pan. Work in batches as needed.
• cook about 3–4 minutes per side, until nicely browned.
• serve hot with maple syrup. And the inevitable extra pieces of back bacon



Sunday, March 1, 2009
Sunday breakfast at home
This is one of my very favourite breakfasts to make. I made it previously on Christmas Day, and thought it was one of the best stuffed french toasts I had ever had. I maintain that after having it again.