Savory Stuffed French Toast Taco
A friend of Tim and I owns a restaurant, Mom’s Diner. It’s open for breakfast and lunch, and a dream come true for our friend. A few weeks ago we went for breakfast. Tim loves skillets,you know the breakfast with everything. I on the other hand, go for the sweet stuff…….and my fav is french toast. Once we perused the menu, I decided on Mom’s french toast. Thick cut french toast covered in crushed corn flakes……it was awesome.
I kept thinking about it and I wanted to try it at home. Then, as often happen with me, my mind starts whirling with possibilities………what if I used a different cereal?…….what if i stuffed it?……..how would something savory taste?……..maybe still a touch of sweet.
So, off to my source of constant inspiration …….the grocery store. Once again I have to say. I love to grocery shop!!!!! I could stay there for hours!
At the store I picked up texas toast, which is perfect for french toast. Wondering around, I saw flatbread ………eureka!!!! I could stuff the flatbread fold it over……..taco………french toast taco. Now a filling…….hmmm. Cream cheese is always good, maybe brie, but those still sounded sweet. Cheddar…no. Taco, pepper jack…..too much for breakfast. Swiss cheese……I like it in an omelet……and bacon. Breakfast and bacon….a match made in heaven.
Cereal for crunch. I like Special K and the Cinnamon Pecan flavor looked like a good fit.
Ok, so far, I had flatbread for a taco, stuffed with swiss cheese and bacon, dipped in crushed Cinnamon Pecan Special K. With french toast you need syrup. Definitely not regular pancake syrup. Sweet, but still savory, maple syrup would be ok, how about more of a dressing instead of syrup? I have a recipe for a sweet mayo (aka Miracle Whip) dressing that goes with almost anything. The recipe calls for sugar….maple syrup, miracle whip, and the original recipe calls for cider vinegar, but that sounded awful. Dijon and swiss cheese are great together. Cinnamon complemented the cereal. The swaps were made and the dressing would be miracle whip, maple syrup, cinnamon, and dijon.
Hint…..when making these warm the flatbread first. If you don’t they will just crack in half. Once I warmed them, I folded them all in half, so they held their shape. I stuffed them with the bacon cheese mixture, dipped them in egg, and the crushed cereal. Cooked them in a bit of coconut oil. Watch them carefully as they will burn easily.
I must admit I had my doubts about the syrup/dressing. I dipped one before I covered a whole one……….the dressing was perfect. Just the right amount of sweet and savory.
With Tim’s business, he has to work every other Sunday. This was a work Sunday 🙁 I was left to my own devices…….I know I was a little scared too! I actually took the pictures for this post and glory be…….they are ok. Not up to the standards my husband has set, but I am trying to learn. and I think I did ok.
I think these taco’s could make a great grab and go breakfast. Since Tim was not here for the hot off the griddle version, he had the rewarmed after he got home version…….guess what? Still great……
Savory French Toast Taco is defiantly a twist on the tradition french toast…….try it….go ahead step outside the box…….you will be glad you did!
- 4 Slices, Kangaroo flat bread
- 8 Bacon Slices, Cooked until crispy and crumbled
- 1 C. Gruyere Cheese, grated
- 2 Eggs
- 1 C. Half & Half (could use whole milk or 2% milk)
- 1 t. Vanilla
- 2 cup crushed Special K Cinnamon Pecan cereal
- Butter or oil for cooking
- Maple Dijon Sauce
- 1½ cup miracle whip
- ⅓ cup maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon cinnamon
- Combine cooked bacon and cooled and gruyere cheese together in a bowl. Divide evenly among the four slices of flatbread. Fold bread in half making a taco.(Warm the flatbread in the Microwave to make it fold with our cracking)
- Whisk eggs, half & half and vanilla together until combined.
- Heat griddle on medium and add approximately 2 tablespoons of butter/oil to the griddle and spread evenly. Carefully dip each taco into the egg mixture and then into the crushed cereal. Place on griddle and cook over medium to medium low heat until the cheese is melted and the cereal is crispy. Watch carefully so as not to burn the cereal.
- Serve with Maple Dijon Sauce.
- Maple Dijon Sauce
- In a small bowl mix miracle whip, maple syrup,dijon mustard, and cinnamon until well combine.