(WARNING* THIS SANDWICH IS NOT FOR THE FAINT OF HEART, PLEASE LOOK AWAY IF YOU ARE UNABLE TO EAT AND ENJOY THINGS LIKE BACON AND MAYO TOGETHER)
I made this awhile ago but retelling the story to a friend last night made me realize just how fantastic this sandwich was. It started as a journey of sorts, I embarked on a challah mission that invoked my ancestors; I kneaded the dough, braided it carefully and washed it with egg to ensure a golden shiny coat. I watched it fastidiously while it baked in the oven, its’ knotted ropes puffed up and then slowly turned brown. Gingerly, I took it from the oven and covered it with a clean dish towel, then I pondered the symbolism of having baked this traditional bread in the land of holies. The next day, when I awoke, I smothered it in bourbon and cream and eggs, fried it up in butter and slapped the fixings in between, which included but was not limited to; greasy, awesome, un-kosher as hell bacon! BACON!
This was a dream come true, a realization of the obligation that I had to those around me to constantly feed them things that they would have never imagined. This was the antichrist of challah sandwiches.
We also drizzled it with maple syrup that I lugged to Israel from Vermont. Because whats the point of eating this sandwich if it doesn’t satisfy every single one of my taste-sensation needs?
Once we started to eat it we realized what just happened to us. We had transcended. I’m not sure what from or where to, but we went somewhere, and it was fun. So fun that I think laughter was the only reaction we had upon taking first bites. There we were, just a couple of young people with a dream fulfilled. We had no idea what to do with ourselves afterwards – I’m pretty sure we took a nap.
Feel free to substitute in your own bread of choice, I still enjoy the symbolism of challah bread here but it would be delicious on brioche or anything you like to make french toast with. I got my recipe from my friend’s mom who makes it every single friday and I am a huge fan of her challah. Find someone’s mom or grandma and get their recipe.
Bourbon Soaked Challah French Toast BLT with a Fried Egg
1 Loaf bread
1/2 cup cream
1/2 cup milk
1/3 cup Bourbon
splash of vanilla or some vanilla beans if you got em’
squeeze of orange juice
butter for cooking the french toast, duh
Cut your loaf into thick slices, dredge in your mixture of everything listed except the butta. Place butter in a medium hot pan and go to town. Now some of you might ask why I didn’t just fry up the french toast in the bacon fat I will soon have — and the answer is: because I will use that fat to fry to the egg, and I figured I can’t be THAT crazy. I have to control myself somewhere
Onto the sandwich! *makes 4
8 slices of French toast (or more if you need to feed more people or you want to gorge yourself)
8 slices of bacon
1 sliced tomato
handful of lettuce
salt and pepper
Fry up the bacon, drain on paper towels, remove half of the bacon fat into a jar and leave the remainder in the pan. Now, go ahead and fry your eggs in it. YOU HEARD ME! fry them! Set on another plate.
Smother you challah french toast in mayo, top in any order you desire the remaining ingredients. Add second piece of french toast, drizzle with maple syrup and enjoy!