Challah French Toast BLT
A classic sandwich, elevated by Matty Matheson.
Prep: 15 minutes
Total: 45 minutes
24 pieces thick-sliced smoked bacon
1 cup maple syrup
2 garlic cloves, minced
1 shallot, finely chopped
1/2 cup apple cider vinegar
2 tablespoons Cholula® Original Hot Sauce
1 cup heavy cream
4 tablespoons brandy
3 large eggs, lightly beaten
2 tablespoons unsalted butter
1 challah loaf, sliced into 1-inch thick slices
3 vine-ripe tomato, thinly sliced
kosher salt and freshly ground black pepper, to taste
1 head iceberg lettuce, thinly sliced
1. Heat a large skillet over medium. Working in batches, add the bacon and cook, flipping once, until the fat has rendered, 9 minutes. Transfer to a paper towel-lined plate while you finish cooking the rest of the bacon.
2. Drain out all but 3 tablespoons of bacon fat. Add the garlic and shallots and turn the heat to low. Cook for 1 to 2 minutes and add the vinegar and 1/2 cup maple syrup. Cook 1 minute longer, then add the Cholula® Original. Simmer over low for 3 minutes.
3. Meanwhile, whisk the remaining 1/2 cup maple syrup, the cream, brandy, cinnamon, and eggs in a large bowl. Melt the butter in a large cast-iron skillet. Working with one slice of challah at a time, dip the bread in the egg mixture and add it to the skillet. Cook, flipping once, until golden on each side, 5 to 7 minutes. Transfer to a plate and keep warm. Repeat with remaining slices of challah.
3. To assemble your BLT, spread some mayonnaise on one side of each piece of challah. Top with some lettuce and tomatoes. Season the tomatoes with salt and pepper, then top with 6 slices of bacon. Top, mayo-side down, with another piece of challah. Slice in half and enjoy.