From our table, to yours- give your Thanksgiving leftovers new life with this easy, yet crave-worthy french toast turkey sandwich recipe. This bacon and custardy bread takes the savory leftovers-sandwich into brunch territory.
slices thick-cut bacon
tablespoons light brown sugar
teaspoon coarsely ground black pepper
teaspoon vanilla extract
teaspoon ground cinnamon
Pinch of kosher salt
slices thick country-style white bread
tablespoons unsalted butter
Leftover cranberry sauce, leftover sliced turkey, and arugula leaves (for serving)
Preheat oven to 400°. Sprinkle bacon with brown sugar and pepper; transfer to a wire rack set inside a foil-lined rimmed baking sheet and bake until browned and crisp, 20–25 minutes. Let cool.
Whisk eggs, milk, vanilla, cinnamon, and salt in a large baking dish. Add bread slices and let sit, turning to coat, until bread has absorbed most of the liquid, about 5 minutes.
Melt 1 Tbsp. butter in a large skillet over medium heat. Cook 2 slices of bread until golden brown, about 3 minutes per side. Repeat with remaining 1 Tbsp. butter and 2 slices of bread.
Assemble sandwiches using leftover cranberry sauce, leftover turkey, arugula, and bacon, and cut in half.
It would be great to try this theme for my businesses
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