Raspberry Bacon American Toast Recipe with Bacon Jam April 28 2014

Now, we don’t go in for all this changing the names of food items just, because their countries of origin have ticked us off (i.e. freedom fries, General Grants chicken with broccoli, etc.), but when we add bacon to something -- it becomes ‘Merkin!

  • 4 thick slices of Challah bread
  • 4 oz The Bacon Jams All Original Spreadable Bacon
  • 6 eggs
  • ½ cup whole milk
  • 4 tbsp sugar
  • 8 oz whipped cream (be an overachiever and make it yourself -- its so much better!)
  • 1 package of raspberries
  • ¼ lb butter
  • 1 oz vodka

Beat the eggs, milk, and 2 tbsp of sugar together. Soak your slices of Challah until they are saturated in the egg mix. Melt enough butter to thinly coat the bottom of a pan. Once the butter has starting to brown, lay your slices in, cooking each side until they are golden brown, but flipping only once. Cover the finished toasts to keep warm once you've removed them from the pan. Throw in the remaining butter, turn up the heat, then deglaze with the vodka. Add ¾ of the raspberries and 2 tbsp of sugar. Before the raspberries start to break down, add the bacon jam.  Continue to stir until the mixture is thick and warm. Spread the raspberry bacon jam stuffing evenly onto two of the slices of toast and spread your whipped cream cheese on the bottoms of the other two slices. Make two sandwiches, top each with a dollop of whipped cream and the remaining sauce and raspberries, and voila!  Raspberry bacon American toast the French will wish they could claim!