Bakin’ With Bacon For Mom’s Day!

It’s Mother’s Day Tomorrow – want something SPECIAL to give her for breakfast???

Well of course you do…………and this might be it…………..I’m giving you the recipe NOW so you can go shopping and get the stuff you need – this really is delicious and I know she will feel EXTRA SPECIAL with a bouquet of flowers and this on the breakfast table!

I saw this one online and I HAD to share.    Gosh – this is quite a fabulous treat and it’s definitely extra good with the French bread since it’s crusty and thick and delicious.   Can you make it with any other kind of bread?  Of course but the French Bread loaf is a great size vs. a bagette.    Here’s the scoop:

Ingredients

• 4 eggs
• 1/4 cup milk
• 1 tsp cinnamon- divided
• 1-2 dashes of nutmeg
• 1/2 tsp vanilla
• 4 slices of bacon- cooked and crumbled
• 4 oz cream cheese- at room temp
• 1 1/2- 2 Tbs maple syrup
• 8 slices french bread

Instructions

1. Cook bacon til crispy, then crumble or chop into small pieces.
2. Beat the cream cheese til smooth, then beat in the maple syrup. Test the flavor, add more syrup if desired. Fold in the crumbled bacon with a rubber spatula. Set aside.
3. Preheat griddle to 325 degrees, or on the stove at medium heat. Cut 8 slices of French bread about 1 inch thick. In a pie pan, or 8×8 baking dish, crack the eggs and add 1/2 of the cinnamon. Mix carefully with a fork. When cinnamon is mixed in add the vanilla and nutmeg and stir again. Add the milk and stir.
4. Grease griddle with shortening. Dip two pieces of bread at a time into the egg dredge. Let them sit for 10-15 seconds before turning them over to repeat on the other side. Place the soaked bread onto the hot griddle. Repeat with two more slices of bread. Add the remaining cinnamon to the egg mixture and repeat process with last four slices of bread. Cook for 2-3 minutes per side, or until golden brown. Adjust heat if necessary.    NOTE:  I used a regular skillet as I don’t have a griddle and it worked JUST FINE!
5. Spread about 1/4 cup of the cream cheese mixture between two slices of the French toast. Top with powdered sugar, jam, or syrup. Eat while still warm.

 

WHAT DID I TELL YOU?   Is this not a dreamy recipe?   Oh yeah…………………….and the reason the cinnamon is divided up is so that the first four bread slices don’t “suck up all the cinnamon” in the egg mixture – bread will absorb all the yumminess and if you have another batch of cinnamon half way through the process to add then the egg mixture stays nice and cinnamon-ey !     Note that this is a recipe for FOUR people…….but then again, maybe YOU could eat two of these “French toast sandwiches” yourself?    Maybe – maybe not – it’s very delicious but if you can always have some bacon on the side you know.    Can’t have too much bacon.

Happy Mother’s Day to Moms everywhere…………

Me and Mom playing when I first came to live with her and Dad…..

A Mom’s arms are the bestest spot to be!

It’s good to be King !

A “bittersweet” P.S. from Mom……………eight years ago yesterday I started One Spoiled Cat with my precious boy Sammy.   I had no idea that we’d get so many followers and friends but we did and I am grateful.    I still miss Sammy every single moment of the day but Teddy certainly has made things FUN around here too.    He’s just as special as Sammy was in his own ways.   Thanks to all of you who noticed it was our blogaversary yesterday !!   We’ll be here as long as my fingers work on the keyboard and Teddy and I have things to say………thank you for your friendship.   

Love, Pam