Recipes by: Rj of Urban Table
Photo Styling & Art Direction by: Traci of Urban Table
Photography & Art Direction by: Heather of Heather Gill Photography
A sweet and savory french toast like no other. One of the most decadent recipes we have styled and ever tasted. We saw this combination of flavors on a menu in NYC and always wanted to recreate the flavor profile. We chose to use challah bread as our vehicle, plus the addition of crispy thick cut bacon and citrus bitters to mix things up, so here it is. Waking up to this..is really not hard to do.
Glazed Blueberry Stuffed French Toast with Bacon & Orange Sunshine Bitters
1 loaf challah bread, sliced into 2 ½ to 3 inch slices (recipe makes 6 to 8 slices)
8 oz. ricotta cheese
12 to 16 slices of bacon, cooked crispy and chopped (retain pan drippings)
1/4 cup blueberry jam
1/2 tsp lemon zest
1 cup whole milk
1/3 cup pure maple syrup
1/4 tsp salt
1 Tbl unsalted butter (melted)
2 Tbl unsalted butter
1 Tbl brown sugar
1 tsp vanilla extract
1 tsp orange bitters (we used AZ Bitters Lab Orange Sunshine)
1 1/2 tsp ground cinnamon
3 Lg eggs
maple syrup (for serving)
- Place sliced bacon on a rack in a sheet pan and bake until crispy, drain on a paper towel. Retain pan drippings to cook French toast.
- With a small sharp knife, make a horizontal slice in bottom crust of bread creating the pocket you will pipe filling into.
- In a bowl, mix together ricotta cheese, blueberry jam, and lemon zest. Place mixture in a Ziploc bag and when you are ready to fill bread pockets, slice corner off bag and pipe.
- In a bowl whisk together milk, syrup, salt. Tablespoon of melted butter, brown sugar, vanilla, bitters, cinnamon, and eggs.
- In a large (preferably cast iron) skillet heat bacon drippings on medium heat. You will need about 2 tablespoons, you can add butter if you need more fat.
- Using your piping bag, fill each bread pocket with approximately 2 tablespoons of filling. Push bacon into filled pocket of bread, pushing out to edges as much as possible.
- Once slices are stuffed soak each slice in egg mixture for about 10 seconds per side, then place in hot skillet. Cook until both sides are caramelized.
Serve warm topped with extra jam, fresh berries, lemon zest and maple syrup.
Modern Day Forager