French Toast BLT with Roasted Garlic Vinaigrette
"This combination of two all-time favorites is based on our New Orleans?style egg-soaked-and-fried pain perdu, or "lost bread," a traditional method used to reclaim bread that was growing stale. I use fresh challah?thickly sliced or it will fall apart during the soak?because it has a rich sweetness but airy texture from being kneaded. The long soak creates a custard that cooks into the bread so it puffs up in the oven after getting a crisp crust in the frying pan. That's your base, topped with the saltiness and smokiness of bacon with a good cure, ripe tomato, and peppery arugula...."
INGREDIENTS
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12 thick slices smoked bacon
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2 cups heavy cream
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5 large eggs
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coarse salt and freshly ground black pepper
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6 slices challah bread, at least 1 inch thick
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2 tbsp canola oil
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2 1/2 cups grated Gruyère cheese
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12 slices ripe tomatoes (about 3 small)
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6 cups arugula, cleaned
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Roasted-Garlic Vinaigrette
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