If someone had told me that starting a blog could lead to free food–free cheese, even–I would have started one earlier.
When I was contacted by Ile de France to receive another installment of cheese, I couldn’t resist. The other two cheeses I’ve tried from them–camembert and goat–were both delicious. I opted for the brie this time around, so I could try another type. Truth be told, I am not the world’s biggest brie fan. I like it well enough, but it wouldn’t crack my top 10 favorite cheese list or anything like that.
Still, I wanted to give it another go. Most of the time, I find brie paired with apples, or with jam en croute. I did consider a honey/brie/walnut French toast originally, but I wanted to do something a little different and a little more savory. I kept the French toast idea in my head, though, and when my husband came back from the butcher with a pound of their awesome, thick-sliced bacon, I knew I had my French toast stuffing.
I decided to make these in a waffle iron because…well, for one, I thought it would look a little cooler, but also because I’m getting a bit sick of lighting my stove with a match. Yep, range is still not working. Apparently we have a faulty part that needs to be ordered before we can schedule another maintenance appointment and it could take up to another month. I’m pretty good with stovetop meals but I gotta say–I’m getting a little sick of not having a working oven.
These were very tasty. Sort of like a mix between a bacon panini, a croque monsieur and a monte cristo. You can never really go wrong with bacon or cheese in my book. I loved the brie with this. It was a great way to enjoy the cheese, different from your standard baked brie.
This would be a great brunch dish. I’m not sure how to tag it, so I guess I’ll go with both sandwiches and breakfast. :)
Savory Waffled French Toast Stuffed with Bacon and Brie
Printer Friendly Recipe
4 thick slices of bacon, cut into a few pieces each
4 slices day-old sourdough bread
4ish slices of brie
1/2 cup milk or half and half
2 Tbsp. grated parmesan cheese
leaves from 2 sprigs of thyme
freshly ground pepper
Preheat your waffle iron or griddle. Cook and drain the bacon and for extra deliciousness/fattiness, reserve a little bit of the fat to brush onto the waffle iron.
Make two sandwiches with the sourdough bread, using the bacon and the brie. In a baking dish, whisk together the eggs, milk, parmesan, thyme and pepper. Place the sandwiches into the dish and let them soak for a minute or two. Flip and let them soak another couple minutes.
Grease the waffle iron or griddle with a little oil, butter, or bacon grease. Place the sandwiches on the iron, close, and cook until golden brown (or, if using a griddle, just cook for a couple minutes per side, or until golden).