Sunday, April 27, 2014
Johnny Wants Bacon (French Toast Napoleon With Grilled Bananas, Bacon and Nutella with Maple Rum Syrup)
One of my friends told me about Ritz new product, Bacon flavored Ritz. Not only are the smoky with a black pepper kick, they were also really good in crumb form, over the Macaroni and Cheese I made as a side for dinner last night. *Note: There’s no actual bacon in the new cracker, just the essence of bacon via a dry seasoning blend.
I have a Bacon-a-Day desktop calendar (I know, shocking, right?). In a Bacon Cook-Off Challenge, the winning recipe was French Toast Napoleon, made with rum, and topped with Nutella, grilled bananas, artisanal bacon and whipped cream. No recipe was included, so I had free reign to experiment. It was later described as "I will not lie. It was flavor carnival in my mouth!". (Yes! I was the one who described it! When am I wrong about Bacon?)
French Toast Napoleon With Grilled Bananas, Bacon and Nutella with Maple Rum Syrup
6-8 slices of bacon
1 cup half and half (or milk)
1 tbsp vanilla
3/4 tsp cinnamon
4 slices thick cut bread
1/4 cup melted butter
3 cups sliced bananas
1 cup whipped cream
1 jar of Nutella
1 cup maple syrup
1 shot of rum
For the Bacon: Turn on oven to 350 degrees Fahrenheit and immediately place bacon on a broiling pan or cooling rack over a cookie sheet and bake until bacon is done and crispy. Approx 25 minutes. Remove from oven and cool on a paper towel-lined plate. Crumble.
For the egg batter: Put the Eggs, half and half (or milk), vanilla and cinnamon into a bowl and whisk until smooth.
For bananas: Heat grill or broiler to medium and spray with nonstick cooking spray. Slice bananas in half lengthwise and sprinkle with cinnamon. Grill for 4 minutes on each side until marks form. Remove from heat and slice each half into 3 sections. Set aside.
For Rum Syrup: Combine rum and syrup in a small saucepan and let come to a boil. Reduce heat to medium low for a slow boil for 5-10 minutes, stirring occasionally.
Dip the bread in French toast egg batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.
Drizzle melted butter onto a pancake grill or large saute pan. Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side)
When the French toast is done, place one side on the plate. Using a large spoon, sprinkle a little of the nutella, making sure to spread it close to the edge all the way around. Place sliced bananas over the top of the toast.
Sprinkle some bacon on top and all around the plate. Garnish the French toast with some whipped cream. Serve warm maple-rum syrup on the side.
Makes 2 servings.