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Guilty French Toast

That’s right. Guilty.

This is serious business.

Only make this for special occasions or after a very long run.

Melt in your mouth home run tap dance all over the place fly over the moon fantastic.

Every time we stay at Tim’s house, I wake up to the beautiful smell of bacon. Pat always makes us french toast and bacon for breakfast and it’s a great way to start the day. I just recently learned the secret… the french toast is cooked in bacon fat. That’s right. Bacon fat. I won’t apologize for the number of calories in this recipe – it’s simply fantastic.

I also won’t apologize for having this on our vacation not only once but TWICE!

Enjoy party people! This is a good one.

Guilty French Toast (Serves 6-8)

  • 1 package of thick cut bacon

  • 12 large eggs

  • 1/2 C. milk

  • 1 loaf of white bread

  • maple syrup or other syrup

Start by cooking bacon in skillet over medium heat. Pre-pare them to your hearts content (bendy or crunchy). Transfer all bacon fat to liquid measuring cup and set aside.

Meanwhile, break eggs into a wide, shallow bowl; pour in milk and beat lightly with a fork.Once all of you bacon is cooked, pat with paper towel and set aside. Pour some of the bacon fat into skillet and heat over medium-low heat.

Place the bread slices, one at a time, into the egg mixture bowl, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.

Seriously – the best thing since sliced bread.

Go on – do a little party dance and savor this french toast!

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