French Toast BLT with Roasted Garlic Vinaigrette

Name: French Toast BLT with Roasted Garlic Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 liters arugula, cleaned; 12 slices 12 thick slices smoked bacon; 2 Tbsps canola oil; 6 slices challah bread, at least 1 inch thick; 6 servings coarse salt and freshly ground black pepper; 5 larges eggs; 591 milliliters grated Gruyère cheese; 473 milliliters heavy cream; 6 servings Roasted-Garlic Vinaigrette; 12 slices ripe tomatoes (about 3 small)

The recipe French Toast BLT with Roasted Garlic Vinaigrette could satisfy your American craving in around 45 minutes. One serving contains 874 calories, 32g of protein, and 74g of fat. For $3.81 per serving, you get a main course that serves 6. A mixture of arugula, roasted-garlic vinaigrette, gruyère cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

Place the bacon on a rimmed baking sheet and bake until crisp, 10 to 15 minutes. Leave the oven on.

Ingredients you will need

Bacon

Equipment you will use

Baking Sheet

Oven

Combine the heavy cream and eggs in a bowl and whisk to thoroughly blend. Season the mixture with salt and pepper to taste. Soak the bread in the mixture for 15 minutes, then turn the slices over and soak for an additional 10 to 15 minutes.

Ingredients you will need

Salt And Pepper

Heavy Cream

Bread

Egg

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Whisk

Bowl

Place a nonstick skillet over medium heat.

Equipment you will use

Frying Pan

Add the canola oil. Once the oil is hot (it will shimmer slightly), fry the challah slices on each side until golden brown, working in batches.

Ingredients you will need

Cooking Oil

Challah

Transfer the challah to a baking sheet and place in the oven.

Ingredients you will need

Challah

Equipment you will use

Baking Sheet

Oven

Bake until the custard is cooked through, 6 to 8 minutes; the bread should soufflé, or puff up.

Ingredients you will need

Custard

Bread

Equipment you will use

Oven

Remove from the oven, cover each slice with grated cheese, and return the pan to the oven to melt the cheese. Once the cheese is melted, about 4 minutes, remove from the oven. Put 2 slices bacon and 2 slices tomato on each slice of challah and drizzle with some of the vinaigrette. Toss the arugula with the remaining dressing (or enough to coat) and place atop each piece.

Ingredients you will need

Vinaigrette