Death Toast
I had originally dubbed this "Heart Attack French Toast" but my friends quickly gave it a much shorter name. An artery clogger for sure.
I had originally dubbed this "Heart Attack French Toast" but my friends quickly gave it a much shorter name. An artery clogger for sure.
- Carbohydrate 2.98767281249943 g
- Cholesterol 112.349401039633 mg
- Fat 33.9723777596495 g
- Fiber 0.0574437482357025 g
- Protein 4.01618911457529 g
- Saturated Fat 18.9684565411808 g
- Serving Size 1 1 Serving (111g)
- Sodium 185.443749994552 mg
- Sugar 2.93022906426373 g
- Trans Fat 2.90525163536297 g
- Calories 328 calories
Step-by-step
- Slice bread into 1" pieces then cut a slit lengthwise.
- Combine cream cheese ans sugar to taste and stuff bread slices with mixture.
- Begin preparing Hollandaise Sauce according to instructions on package (I like to use the Heavy cream for this, but Milk can be substituted for Heavy Cream anywhere in this recipe).
- Prepare French Toast soak. Combine Eggs, Heavy Cream, Sugar, Nutmeg, and Cinnamon in a bowl large enough to fit your slices of French Bread. (Portions will vary depending on number of slices as desired sweetness). Beat mixture thoroughly with a fork or whisk.
- Cut bacon slices in half (they fit better on the French Toast that way) and in large pan until it reaches desired consistency, set aside ... be sure you leave as much of the bacon grease in the pan as possible, you'll be using it.
- Generously coat each slice of French Bread with the French Toast Soak mixture and fry in the bacon grease.
- (Be sure you're keeping an eye on your Hollandaise sauce, we don't want the cream burning).
- Once the French Toast slices are done set them aside as well, top with bacon.
- Prepare eggs in desired manner (I like mine over easy, but scrambled seems to work well too). Add these to the top of the French Toast as well.
- Smother French Toast in Hollandaise sauce.
Ingredient weights and volumetric measures rarely reveal how a dish behaves under physical constraints in a tight cooking space. French bread sliced to a full one-inch thickness demands a wide skillet to maintain proper heat distribution, and crowding the cooking surface will cause the rendered pork fat to steam rather than fry the exterior. A twelve-inch cast-iron pan holds enough thermal mass to cook two stuffed slices simultaneously without dropping oil temperature below the necessary threshold for crisping.
Scaling quantities up or down requires attention to the ratio of dairy to whole eggs in the custard base. Whisking three eggs with one-half cup of heavy cream provides enough protein structure to coat four thick bread portions without making the interior soggy. When reducing the batch for a single serving, keep the egg-to-dairy ratio constant so the custard sets properly inside the slit bread pockets rather than turning the crumb into a wet paste.
Retaining bacon fat in the skillet provides the primary cooking medium for the soaked bread, which introduces a high smoke point and intense savory notes. Render the pork over medium-low heat for ten minutes to extract maximum fat without burning the solids, then remove the strips while leaving the liquid grease shimmering in the base. Fry the custard-coated bread in that hot fat for roughly three minutes per side until deep golden brown.
Layering rich elements like cream cheese, hollandaise, and eggs requires a tart contrast to prevent palate fatigue. Pair this dish with pickled red onions or thinly sliced radishes dressed in lemon juice to cut through the high fat content of the hollandaise sauce. Acidic components slice cleanly through heavy dairy lipids, balancing the heavy profile of the plate.
