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The BLT is not just for lunch anymore. And this breakfast, or brunchfast, BLT sandwich is worth waking up for. It starts with Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon that’s candied and layered on savory Parmesan French toast with heirloom tomatoes and butter lettuce. Simple, delicious and elevates your brunch BLT game.
Serving Amount – 1 Sandwich
|8 Slices||Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon|
|1 Cup||Brown Sugar|
|1 Tbsp.||Black Pepper|
|1 tsp.||Cayenne Pepper|
Savory French Toast
|8 Slices||Thick Sliced Brioche Bread|
|¼ Cup||Fresh Herbs (chives, parsley, thyme, etc.)|
Freshly Grated Parmesan Cheese
|2 Tbsp.||AP Flour|
|2 Slices||Candied Bacon|
|2 Slices||Savory French Toast|
|As Needed||Butter Lettuce|
|As Needed||Fresh Heirloom Tomatoes|
Jimmy Dean® Hickory Smoked Fully Cooked Bacon Extra Thick Sliced
Step 1 - Candied Bacon: combine brown sugar, black pepper and cayenne and mix well. Spread over sliced bacon and bake at 325°F for 25-30 minutes turning occasionally. Let cool before serving.
Step 2 - French Toast: Combine and mix the eggs, herbs, Parmesan, and flour. Pour over sliced brioche bread and let soak for 30 minutes, flipping halfway.
Step 3 - After soaking, sear both sides of the wet brioche on a hot buttered skillet until golden and crispy.
Step 4 - Sandwich Build: Layer the candied bacon, lettuce, and tomato in between 2 slices of French toast.