Prep time: 15 minutes
Total time: 45 minutes
24 pieces thick-sliced smoked bacon
1 cup|237 ml maple syrup
2 garlic cloves, minced
1 shallot, finely chopped
½ cup|120 ml apple cider vinegar
2 tablespoons Cholula® Original Hot Sauce
1 cup|237 ml heavy cream
¼ cup|60 ml brandy
3 large eggs, lightly beaten
2 tablespoons unsalted butter
1 challah loaf, sliced into 1-inch thick slices
3 vine-ripe tomato, thinly sliced
kosher salt and freshly ground black pepper, to taste
1 head iceberg lettuce, thinly sliced
- Heat a large skillet over medium. Working in batches, add the bacon and cook, flipping once, until the fat has rendered, 9 minutes. Transfer to a paper towel-lined plate while you finish cooking the rest of the bacon.
- Drain out all but 3 tablespoons of bacon fat. Add the garlic and shallots and turn the heat to low. Cook for 1 to 2 minutes and add the vinegar and ½ cup|120 ml maple syrup. Cook 1 minute longer, then add the Cholula® Original. Simmer over low for 3 minutes.
- Meanwhile, whisk the remaining ½ cup|120 ml maple syrup, the cream, brandy, cinnamon, and eggs in a large bowl. Melt the butter in a large cast-iron skillet. Working with one slice of challah at a time, dip the bread in the egg mixture and add it to the skillet. Cook, flipping once, until golden on each side, 5 to 7 minutes. Transfer to a plate and keep warm. Repeat with remaining slices of challah.
- To assemble your BLT, spread some mayonnaise on one side of each piece of challah. Top with some lettuce and tomatoes. Season the tomatoes with salt and pepper, then top with 6 slices of bacon. Top, mayo-side down, with another piece of challah. Slice in half and enjoy.
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