Reminiscent of classic flavors associated with Elvis Presley's favorite sandwich, this modern take on French Toast bridges the gap between traditional comfort food and contemporary culinary experiences. The light sweetness of honeycomb complements the cinnamon, crispy bacon, and raspberry preserves, creating a symphony of taste that leaves a lasting impression with every bite. Using honeycomb as a deluxe breakfast topper also works well on pancakes, waffles, and toast.
Yields 4-6 Servings
Total Prep Time: ~1 day (15 minutes active, 1 day passive)
Hold Time: 15 minutes assembled held hot
INGREDIENTS
1 Pound Thick-cut Bacon, Cooked and Chopped
15 Slices Texas Toast, Day Old or Lightly Dried
¼ Cup Creamy Peanut Butter
1 Banana, Sliced into Thing Coins
10 Large Eggs
3¾ Cups Oat Milk
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
5 Pieces Pass the Honey Raw Honeycomb
1 Cup Raspberry Jam
CULINARY PREP:
- In a mixing bowl, whisk together eggs, milk, and vanilla extract until smooth. Set aside.
- Build each French toast stack in the following order:
1 slice bread
3 tsp peanut butter, spread to the edges
1/4 banana, sliced into coins
1 slice bread
3 tsp peanut butter, spread to the edges
2 Tablespoons chopped cooked bacon
1 slice bread
- Dip French toast stack into egg mixture, coating all sides.
- On a greased griddle set to medium-high heat, griddle each side of the French toast stack until all sides are golden brown (about ~2 minutes per side).
- Remove French toast from heat and cut into half triangles.
- Plate French toast triangles on the plate with a garnish of honeycomb, cinnamon sprinkle, raspberry jam, and remaining cooked bacon.
CHEF’S NOTES:
- Honeycomb makes for a delicious, premium-perceived alternative to maple syrup on breakfast starches.
Oat milk can be substituted with any other milk (dairy/non-dairy).
Texas Toast is best when slightly dried or a day old to better absorb the egg mixture without getting soggy.