Monday, August 24, 2015

Bacon French Toast Roll Ups

Bacon French Toast Roll Ups


 “These are super easy to make, as long as you use fresh supermarket sandwich bread. Fancy artisan bread is no good for this recipe!”


  • 6 slices fresh soft sandwich bread (I used white, but you could use wholemeal, wholegrain etc) (note 1)
  • 6 slices of streaky bacon, rind removed (note 3)
  • 1 tbsp butter
  • 1 egg (large) (note 4)
  • 2 tbsp milk (full cream or low fat)
  • Pinch of salt

  1. Cut crusts off the bread.
  2. Use a rolling pin and roll back and forth 3 or 4 times on each piece of bread to flatten it out. Because it is fresh bread, it should become a bit sticky.
  3. Combine egg, milk and salt in a dish or bowl that is large enough for a roll up to lie flat in (so you can roll it in the egg mixture). Whisk with a fork to combine.
  4. Heat large pan over high heat (no oil required because the bacon is so fatty).
  5. Place bacon in the pan and sear each side until browned but not until it is crispy. If it is too crispy, it will just crumble when rolled up.
  6. Place one piece of bacon in the middle of each piece of bread.
  7. Roll up the bread, ending with the seam side down. Press down lightly to help it stay in place.
  8. Wipe pan clean, place butter in pan and return pan to heat.
  9. Roll a roll up in the egg mixture, then shake off excess. Enclose your fist around it (lightly) and twist the roll up a few times back and forth. This rubs the egg mixture into the roll up and helps ensure the seam remains sealed. Repeat with remaining roll ups.
  10. Place roll ups in the pan. Cook, rotating, for around 3 to 4 minutes until all sides are golden brown.
  11. Remove and serve immediately, with warmed Nachos Cheese Dip (if using).
1. You must use fresh bread for this recipe, not stale bread (which I normally preach for french toast recipes). The reason is that fresh bread compresses better when you flatten it with a rolling pin (stale bread springs back) and also sticks to itself a bit when you roll it up, helping to seal the seam. If you use even slightly stale bread, it is more effort to keep these rolled up . This recipe doesn't work at all with stale bread because it isn't pliable enough to roll up (the bread just flakes and falls apart).

This recipe is not suitable for artisan breads like sourdough, or hard Italian breads like ciabatta. It only works with soft sandwich bread.

2. This recipe requires streaky bacon because the shape of it is suitable for rolling up. Streaky bacon is the bacon which has strips of fat running through it. Middle bacon consists of the loin at one end (which is also sold separately as Shortcut bacon) as well as the streaky fatty part. In America, I understand that streaky bacon is the most common.

4. The surface area of these roll ups required to be coated with egg mixture is considerably less than traditional french toast. So 1 egg should be enough for 6 roll ups. However, I buy large eggs. If you have small eggs, I recommend doubling the egg mixture.


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