Sweet & Savory French Toast BLT

 I have a dream.

That dream is to one day work for Everyday Food.  How do they come up with great ideas like a French Toast BLT?  It's like they're reading my mind.

Please, someone from Everyday Food, hire me!  I will work for free (food).

How genius is a French Toast BLT?  I used to think BLTs were the worst menu choice of all time (mayo, ugh), but I have since changed my tune.  We actually eat a lot of BLTs around here, thanks to the grass-fed half hog we have in the freezer.  Eating good bacon is a full-time job, people (until I work for EDF).

So you'd think that the french toast is the sweet and the bacon is the savory, right? Wrong.  It's a trick!  The french toast has a savory coating with fresh parsley and that glossy bacon you're drooling at is candied with brown sugar.  This BLT will blow your mind, I'm sure of it.

I have about a million more brunch ideas but so little time to squeeze them in!  I told hubs today that we will be eating a brunch dish for every meal for the next week, and since he's the best husband in the world, he has no qualms.  And FYI- I am determined to make donuts before the month is out, so buckle up, lovies.  More brunch on the way!

Sweet & Savory French Toast BLT
by Oven Love, inspired by Everyday Food (May 2010)
serves 4

8 slices thick cut bacon
1/4 cup brown sugar (you might not use it all)
4 slices thick cut crusty bread (have an extra slice or two on hand if you want to soak up the extra)
4 eggs, lightly beaten
3/4 cup cream
2 tablespoons minced fresh parsley, plus more for garnish
salt, pepper and fresh nutmeg to taste
1-2 tablespoons butter
4 large lettuce leaves (or however much lettuce you're into)
8 tomato slices

Preheat the oven to 375.  Place bacon on a rimmed baking sheet and sprinkle with brown sugar.  Cook until golden, about 15 minutes, rotating half-way through.

Meanwhile, in a large, shallow baking dish, whisk eggs, cream and parsley.  Add salt, pepper and freshly grated nutmeg to taste.  Lay bread in a single layer in the egg mixture and soak 3-5 minutes, flipping the slices to fully coat. 

Heat a large skillet over medium and add butter.  When butter begins to sizzle, add bread and cook until golden and crisp at the edges, about 3 minutes per side.

To serve, layer lettuce, tomato and bacon on each slice of toast and sprinkle with extra parsley.

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