That would be Breakfast For Dinner y’all.  Although I have been known to invoke its other meaning as well.  My love of breakfast for dinner is hampered by my breakfast for breakfast rut.  How can I possibly tell The Mistah that I’m sick of eggs in the morning and then go through nearly half a dozen for dinner?  Does it make a difference that using eggs for French Toast is completely different than frying, poaching, or scrambling them?  I’m not sure how well I can sell that argument but I don’t know that I’ll have to based on The Mistah’s reaction after he sampled this BFD.

Picture it – crusty bread soaked in cinnamon swirled custard and baked until puffed, sitting all nice and cozy on your plate next to sticky slices of spicy glazed bacon.  Would you object to that?  How would you feel if I said that you could have all that without dirtying a single frying pan?  I don’t know about you, but to me that is a BFD (you know, the other meaning).

Baked French Toast

Adapted from Pat and Gina Neely

BAH Note: The Neelys recommend spraying the rack with nonstick spray before putting the bread slices on it.  Take it from me, you really should do this.  I forgot and ended up having to pry my french toast free from the wire rack.  I also baked it at 375 for 15 minutes (since I had it in the oven with the bacon) but it really could have used another 5 minutes @ 375.

  • 8 slices bread, thickly cut
  • 4 large eggs
  • 2 cups half and half
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla

Heat oven to 350 degrees.  Line a sheet pan with foil, place a cooling rack in the sheet pan, and coat lightly with nonstick cooking spray.

Combine the eggs, half and half, cinnamon, and vanilla in a bowl and whisk to combine.  Pour the custard into a lasagna dish and add the bread slices.  Let the bread soak for about 3 minutes, turning occasionally.  Remove the bread from the custard, letting the excess drain off, and place on the rack.

Bake for about 25 minutes until the bread is golden brown and puffed.

{printable recipe}

Brown Sugar Spiced Bacon

Adapted from Pat and Gina Neely

BAH Note:  This is messy but absolutely worth it.  Be sure to remove the bacon from the rack as soon as it comes out of the oven. Keep your eye on the bacon as it cooks.  The sugar can go from caramelized to burnt in the blink of an eye.

  • 1/2 pound thick sliced bacon
  • 1/4 cup light brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika

Heat the oven to 375 degrees.  Line a sheet pan with foil and place a cooling rack in the sheet pan.

Mix the brown sugar, cayenne, and paprika in a medium bowl until well combined.  Add the bacon slices to the bowl and use your hands to thoroughly coat the bacon with the sugar mixture.

Place the bacon slices on the rack and bake for approximately 15 minutes or until the bacon is crisp and the sugar mixture has melted into a sticky glaze.

{printable recipe}

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

11 thoughts on “BFD

    1. Boo, you just need to get yourself to Baltimore and I’ll gladly make this for you.

      I think this may be the best comment I’ve ever gotten : )

  1. I think even I can do this bacon. I usually only eat bacon with either eggs or with tomato and lettuce on toast but this SOUNDS GOOD!

    1. Emily, the bacon is sweet with just the right amount of heat. I have pledged my allegiance to this bacon!

  2. BFT for BFD – I like it! I love breakfast sandwiches, and these two seem like they’d go great together with a little maple syrup. Delicious!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s