Chic Eats: Apple and Bacon French Toast Sandwiches PDF Print E-mail
Written by VendiRei Jones   
Wednesday, 15 September 2010 07:28

Chic Eats: Apple and Bacon French Toast Sandwiches
Accessorize breakfast with style. Our Chic Chef shows you how to add "flare" to a breakfast classic with Caramelized Apple and Smoked Bacon French Toast Sandwiches.

I never was one to order French toast in a diner. There was something a little off-putting about those thin, inevitably soggy slices of sandwich bread rendered even soggier by a topping of what looked like canned pie filling.


So as a culinarian, I should be embarrassed to admit that I enjoy those not-so-French toast sticks that come frozen and ready for the deep fryer. It's a comfort food from my college dining hall days that has stuck with me.


I sampled them one fateful morning during my freshman year, and there was no going back. But after culinary school, I had to admit to myself that those sticks of fried dough were (at best) a watered down version of classic French toast. French toast can be a culmination of some of the best things about a meal: It's a perfect balance of textures with its golden brown crust that surrounds a delicate, soft interior; it can be sweet, savory or both; it can be griddled, pan fried or even baked as a casserole.


You can experiment with different kinds of bread (brioche and challah are my top choices). Top it with the classic drizzle of maple syrup or use some of the suggested variations below.


For this week's recipe we walk the line between sweet and savory with French toast sandwiches. Crispy applewood smoked bacon strips, caramelized Granny Smith apples and an over-easy egg are nestled between slices of perfectly griddled brioche. The fried over-easy egg creates a luscious sauce with every bite. Serve the French toast with your favorite coffee or Mimosas for a weekend treat.



Sprinkle with fresh berries and top with a dollop of vanilla bean whipped cream.

Layer custard-dipped bread and apple slices in a casserole dish. Bake at 350 degrees Fahrenheit until puffed and golden brown.

Omit the cinnamon and nutmeg from the batter and drizzle the French toast with melted Nutella. Then sprinkle with chopped roasted hazelnuts and dust with cocoa powder


Caramelized Apple and Smoked Bacon French Toast Sandwiches

Yield: 6 servings


For the Caramelized Apples




  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 3 large Granny Smith Apples, peeled and sliced into 1/4 inch slices
  • 2 tablespoons brown sugar




  • Heat butter and oil over medium-high heat in a non-stick skillet.
  • Add apple slices and sugar and cook until softened and beginning to brown.
  • Turn off heat but leave on the burner to keep warm.


For the French Toast




  • 3 eggs
  • 1/2 cup half and half
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1 loaf brioche
  • butter, as needed
  • 1/2 pound applewood smoked bacon
  • 6 eggs, cooked over-easy



  • Whisk first nine ingredients together and pour into shallow baking dish.
  • Slice brioche into 1/2 inch slices.
  • Toast slices in a 300 degree Fahrenheit oven for seven to eight minutes until slightly dry but not browned (alternately, you can use stale or day old brioche).
  • Decrease oven temperature to 200 degrees Fahrenheit.
  • Soak slices of lightly toasted bread on each side for 20 seconds.
  • Melt 1 or 2 tablespoons butter in a nonstick skillet over medium-high heat.
  • Fry bread slices on each side until golden brown (about two to three minutes).
  • Keep warm in oven until ready to serve.
  • Cut bacon slices in half.
  • Cook over medium-low heat until crispy. Drain and reserve.
  • To assemble sandwiches, layer two to three bacon slices on toast, top with apples, another layer of bacon slices and second layer of toast.



Photo courtesy of VendiRei Jones

VendiRei Jones -

VendiRei Jones is the chef/owner of Torta, a licensed home bakery specializing in sweet and savory tarts. E-mail her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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