Breakfast Grilled Cheese 

Who says you can’t have grilled cheese for breakfast? This recipe uses French toast, bacon and aged cheddar to give you all the excuses to whip this up first thing Sunday morning. 

Serves: 2

Ingredients: 

• 4 slices 24 Carrot Bakery Raisin Bread 
• 2 eggs 
• 1/4 cup whole milk 
• 1/2 tsp cinnamon 
• Zest of 1 orange 
• Pinch of salt 
• 4 Tbsp salted butter, divided 
• 2 stems rosemary 
• 85 g (1/2 block) shredded, Old Croc Smoked Aged Cheddar Cheese 
• 6 slices Martock Glen Farms Apple Wood Bacon, cooked and cooled and cut in half
• 1/4 cup pure maple syrup 

In a medium bowl, whisk together eggs, milk, cinnamon, orange zest and salt. Dip each slice of bread into egg mixture, on both sides. In a large pan, over medium heat, place 2 Tbsp butter and allow to melt. Cook each side of French toast for 2-3 mins until golden and cooked through. Set aside and allow to cool.

In the same pan over low heat (low and slow makes for the best grilled cheese), melt remaining butter and place rosemary in pan, stirring to release aroma. Place two slices of French toast down, sprinkle each with 1/4 of the cheese. Place 3 (1/2) slices of bacon on each half, top each with remaining cheese and top with French toast.

Place lid over pan and allow to cook 4-5 minutes until golden and crispy, carefully flip and continue cooking 4-5 minutes, without lid until cooked through and golden. Remove from pan and allow to cool 1-2 minutes. Cut in half, drizzle with syrup and enjoy immediately. 

Recipe created by Chef Dany Duguay