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Challah French Toast BLT Recipe

A classic sandwich, elevated by Matty Matheson.
Challah French Toast BLT Recipe

Servings: 4
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


  1. 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.
  2. 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.
  3. 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.
  4. 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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