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Bacon Stuffed French Toast

April 24, 2018 by braytonbb

I try new recipes all the time, but this bacon stuffed french toast is probably my new favorite recipe. If you know me well, then you know that I am a naughty vegan. I rarely eat meat, unless its chicken, I never eat dairy unless there is a pizza in front of me and I try to stay away from gluten as much as possible, of course once again unless there is pizza in front of me. I do always try one bite of all my recipes since someone has to be the gauge. This bacon stuffed french toast though, well lets just say I had more than one bite. It is simply irresistible! Oh, did I mention that there is cream cheese and brown sugar blended in the stuffing. Thank you Spicy Southern Kitchen for this breakfast inspiration.

Bacon Stuffed French Toast- Serves 4 Love bacon? You will fall in love with the sweet, yet savory masterpiece

4 oz. cream cheese, 1/3 C brown sugar, 8 slices of Texas toast(preferable somewhat stale), 8 slices of crispy cook bacon, crumbled, 4 eggs, 1/2 C milk, 1 tsp. vanilla, 4 tsp. butter and canola oil.

Mix cream cheese and brown sugar in a medium bowl. Spread on one side of each slice of bread. Sprinkle crumbled bacon on 4 slices of bread and sandwich slices together to make four.

In a shallow bowl, whisk egg, milk and vanilla together. Dip each sandwich into egg mixture, being careful not to soak the inside.

Heat a skillet over medium heat. Add a little butter and canola oil to the skillet. Cook each sandwich until golden brown on each side. I like to even fry the sides up a little too.

Cut each piece in half, sprinkle any extra bacon you may have left over the top and serve with maple syrup.

Our favorite is Uncle Mikes Maple Syrup. If you have never tried it, it has this light smoky flavor to it. It is perfectly light for a recipe such as this.

Carrot Pineapple Muffins

January 22, 2015 by braytonbb

I came across these carrot pineapple muffins the other day in my recipe box. I have not made these in years, probably because I make carrot cake so often as dessert that I forget about making them as muffins in the morning for breakfast. I am so glad that I found this recipe though since its a great and I look forward to sharing it with you.

Carrot and Pineapple Muffins – Serves 8 (jumbo) carrot pineapple muffins

1 C sugar, 1 1/8 C vegetable oil, 2 large eggs, 1/2 tsp. vanilla, 1 1/4 C flour, 1 tsp. cinnamon, 1 tsp. baking soda, 3/4 tsp. salt, 1/2 C raisins, 1/2 C walnuts, 1/2# carrots shredded, and 1/4 C crushed pineapple. ( I have used tidbits too if this is all I have and it is really good as well if you like the plumpness of the pineapple with the raisins).

Frosting – 1 stick of butter (room temp), 6 oz. cream cheese (room temp), 1/2 tsp. vanilla and 1/2 bag of powdered sugar. Blend and set aside. If its too thick, add a little milk to get to the consistency you want, but be careful not to get too thin.  If it does, add more powdered sugar.

Preheat oven to 350 degrees. Spray jumbo muffin tins or line with muffin liners.

Beat sugar, oil, and eggs until light yellow. Add vanilla. Add flour, cinnamon, baking soda and salt. Stir until well blended. Add raisin and walnuts. Stir. Fold in carrots and pineapple until well blended.

Bake 30 minutes. Add frosting when muffins are cooled.

 

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