Name: French Toast BLTs
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 sandwiches
Ingredients: 2 slices thick-cut applewood smoked bacon, halved; 4 slices brioche, halved (or 8 baguette slices), left to dry out overnight; 4 large eggs; 3/4 cup milk, cream, or half-and-half; 1/4 cup snipped fresh chives; 2 tablespoons freshly grated Parmesan; 2 tablespoons all-purpose flour; Kosher salt and freshly ground black pepper; 2 to 3 tablespoons unsalted butter; 4 slices Roma tomato; 4 lettuce leaves

Directions

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25m Easy 95%

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Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
Place the bacon on the prepared baking sheet and bake 10 to 15 minutes or until golden and crisp. Drain the bacon on paper towels. Decrease the oven temperature to 200 degrees F.
While the bacon cooks, lay the bread in a single layer in a large shallow dish.
Whisk together the eggs, milk, chives, Parmesan, and flour in a medium bowl. Season with salt and pepper. Pour over the bread and soak 20 to 30 minutes, flipping the bread halfway through.
Melt the butter in a large skillet over medium heat until it sizzles. Working in batches if necessary, add the bread in a single layer and cook until golden and crisp around the edges, 3 to 5 minutes per side. Transfer the French toast to an ovenproof plate and keep warm in the oven until ready to serve.
To serve, sandwich the tomatoes, lettuce, and bacon between the slices of French toast.

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