SRC: Gruyere and Bacon Stuffed French Toast

Breakfast continues to be the theme here on my blog today.  On Friday I shared a recipe for Cinnamon Sugar Baked Pumpkin Doughnuts.  Today, I'm sharing something with everyone's favorite breakfast meat treat...bacon!!!

But this isn't your run-of-the-mill side of bacon.  This bacon is coupled with smooth, melty Gruyere cheese.  And then they're both stuffed inside of thick french toast and topped with sweet sweet maple syrup.  Mmm.  Anyone else a sucker for the sweet and savory combination?  I'd never think to make a savory French toast but it worked and was AMAZING.  Seriously one of the best things I've eaten in a long time and was so simple!  I was in a rush that morning so I used pre-cooked bacon to speed things along.  Would have loved to have the bacon crispier as I bet the contrast of texture would only add more to this already delightful experience.

This wonderful creation comes from Lisa's blog, Authentic Suburban Gourmet.  She is so talented and I'm jealous that she lives in my favorite US city, San Francisco.  I envy her food photography and I went a little bookmark crazy when trying to decide what to make for this month's Secret Recipe Club because everything looked SO GOOD.  

To name a few other contenders:

• Sweet and Spicy Pumpkin Soup with Bacon, Dates, and Pecans - Perfect for Fall!
• Brandied Yam with Crumbled Pecan Topping - Boozed up food, again!  I think this will likely make an appearance for Thanksgiving in my home.
• Apple and Fig Tart - I noticed she has a thing for figs...I love the flavor of them but have never cooked with them yet and am still a little intimidated...not sure why!

As usual a special thank you to April of the blog Angel's Homestead, SRC ring leader and Debbi of the blog Debbi Does Dinner, our Group C Hostess!

One Year Ago: Apple Pie Cookies

Gruyere and Bacon Stuffed French Toast

Yields: 4 slices stuffed French toast

Ingredients

• 4 slices good sourdough bread (cut about 1 1/4 inch thick)
• 8 slices bacon, cooked until crispy and then crumbled
• 1 cup Gruyere Cheese, grated
• Cinnamon
• 2 Tbsp butter
• 2 eggs
• 1 cup half & half (or whole or 2% milk)
• 1 tsp Vanilla extract
• Maple syrup

Directions

1. Use a sharp knife to cut into the bottom of each slice of sourdough.  Slice to almost the end of the top and sides to create a pocket to stuff each slice.
2. Once the bacon has cooled, combine it with the Gruyere cheese in a bowl.  Divide evenly among the four slices of bread and gently stuff each one.  Gently press each stuffed bread piece together to prevent the inside ingredients from escaping.
3. Add the eggs, half & half, and vanilla together and whisk until gently combined.
4. Use a large griddle to cook all of the French toast at the same time.  Heat griddle on medium and spread butter evenly across the surface.  
5. Meanwhile, dip each stuffed bread into the egg mixture and place on the heated griddle.  Sprinkle with cinnamon.  Let cook over medium heat for about 5 minutes per side.  If necessary, reduce heat to prevent burning.
6. Serve hot with your favorite maple syrup.  Take a bite, close your eyes and be amazed by all the contrasting flavors and textures!

Source: Authentic Suburban Gourmet