I was thinking grilled cheese for lunch today when The Man asked for French Toast and bacon… hmmm… what to do… so I decided to combine these two classics and create a grilled cheese made using French Toast for the bread, using Comte, of course.
Here’s what I did:
1/2 Pound of Bacon
5 Eggs (I would have used 6 but only had 5 in the fridge… sometimes you just have to work with what you’ve got…)
2 Tablespoons Cream or Half-n-Half
1 Tablespoon Turbinado Sugar
1/2 Teaspoon Vanilla
1/4 Teaspoon Cinnamon
1/4 Teaspoon Cardamon
1/8 Teaspoon Nutmeg
4 to 6 Ounces of Comte (again, use what you’ve got) shredded and/or grated. I actually shredded half and grated half… just because I could…
Organic Dark Amber Vermont Maple Syrup
Vermont Butter and Cheese Creamery Cultured Butter with Sea Salt
Powdered sugar for sprinkling.
Cook the bacon while preparing everything else. Drain and reserve bacon grease as it collects. For all of us from the South, bacon grease has lots of uses in cooking; so save it for later.
Combine eggs, sugar, vanilla and all the spices in a shallow Pyrex dish that will work for soaking the bead. Whisk until well mixed.
Soak the bread for at least 30 minutes or length of time to cook the bacon; turning over at least once to soak thoroughly.
When the bacon is fully cooked, drain on paper towels. Leave a small amount of bacon grease in pan for cooking French toast.
Reduce heat for pan to a low heat and begin grilling French toast. Cover. I used low heat to insure the egg mixture is completely cooked. Same reason to cover and hold heat in. I wanted the egg cooked without burning the outside of the bread.
After the French toast is cooked, build your grilled cheese.
Add a little bacon grease for grilling the bread and again, continue with low heat and cover to melt cheese without burning your French toast.
Once the cheese is melted and oozing, serve immediately with the bacon and buttery syrup. Sprinkle with powdered sugar.
Prepare for swooning.
Clean up after yourself… a clean kitchen is a happy kitchen.