Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
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Bacon-filled French Toast bites

Ingredients

For the Brioche cubes:
 1 brioche loaf, cut into 3-inch cubes
 2 eggs, lightly beaten
 ½ cup milk
 1 tbsp brown sugar
 2 tsp cinnamon
 6 tbsp butter
For the Filling:
 34 slices D’Orsogna Brothers Shortcut Bacon
 180 g cream cheese
 2 sprigs thyme leaves
 ¼ cup maple syrup

Method

1

Preheat the oven to 180°C. Line a large baking tray with parchment paper, lay slices of bacon on it and cook till they are just about to crisp up. Cool down and chop.

For the Filling:
2

In a large bowl, combine cream cheese, maple syrup, thyme and cooked bacon. Transfer to a large zip lock plastic bag or a piping bag and refrigerate until needed.

For the Brioche cubes:
3

For each cube, cut out the center, scoop and reserve the brioche bread plug. Pipe in about 2 tsp of the bacon filling. Close with reserved plug of bread.

4

Meanwhile, in a large bowl whisk eggs, milk, salt, sugar and cinnamon. In a separate bowl, crush cornflakes by hand to resemble coarse crumbs and keep aside.
In a large frying pan over medium heat, melt butter, being careful not to let the butter brown.

5

Dip brioche cubes in the egg mixture, followed by the cornflakes crumb and place in the frying pan to shallow fry. Using tongs, rotate the cubes so each side gets golden and crispy. Remove from the frying pan and serve immediately with icing sugar dusted on top and drizzle of maple syrup.

Ingredients

For the Brioche cubes:
 1 brioche loaf, cut into 3-inch cubes
 2 eggs, lightly beaten
 ½ cup milk
 1 tbsp brown sugar
 2 tsp cinnamon
 6 tbsp butter
For the Filling:
 34 slices D’Orsogna Brothers Shortcut Bacon
 180 g cream cheese
 2 sprigs thyme leaves
 ¼ cup maple syrup

Directions

1

Preheat the oven to 180°C. Line a large baking tray with parchment paper, lay slices of bacon on it and cook till they are just about to crisp up. Cool down and chop.

For the Filling:
2

In a large bowl, combine cream cheese, maple syrup, thyme and cooked bacon. Transfer to a large zip lock plastic bag or a piping bag and refrigerate until needed.

For the Brioche cubes:
3

For each cube, cut out the center, scoop and reserve the brioche bread plug. Pipe in about 2 tsp of the bacon filling. Close with reserved plug of bread.

4

Meanwhile, in a large bowl whisk eggs, milk, salt, sugar and cinnamon. In a separate bowl, crush cornflakes by hand to resemble coarse crumbs and keep aside.
In a large frying pan over medium heat, melt butter, being careful not to let the butter brown.

5

Dip brioche cubes in the egg mixture, followed by the cornflakes crumb and place in the frying pan to shallow fry. Using tongs, rotate the cubes so each side gets golden and crispy. Remove from the frying pan and serve immediately with icing sugar dusted on top and drizzle of maple syrup.

Bacon-filled French Toast bites