CopyCat Burger King French Toast Sandwich {But Better}

I would bet the farm fresh eggs that Burger Kings French Toast Sandwich will not start a breakfast sandwich war. The new French Toast Sandwich from Burger King sounds and looks amazing. However, it just hit the National market after a couple of years hiatus and local testing to mixed reviews. The big breakfast sandwich surprise is the Maple butter sauce, so were quite excited about that.

Course Breakfast, Brunch

Cuisine American

Keyword bacon, eggs, sausage

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 1046kcal

Equipment

Sauce Pan
Oven
Non Stick Fry Pan

Ingredients

6 large Eggs divided
4 tbsp Butter divided
6 tbsp Half and Half divided
4 slices Bread Martin’s cinnamon swirl (optional)
6 slices Bacon
2 slice American Cheese
4 tbsp Maple Syrup
1 tsp Vanilla
1 tsp Sugar
Salt pinch

Instructions

Make The Maple Butter

For the Maple Butter Spread combine softened butter (2 tbsp) and Maple syrup (2 tbsp) in a small sauce pan. Bring to a simmer and add half-and-half (2 tsp). Whisk until incorporated and remove from the heat. Refrigerate for 30 minutes until ready to serve

Cook The Bacon

To cook bacon strips perfectly crisp, start by lining a baking tray with parchment paper. Lay out the bacon strips (6) evenly on the parchment paper making sure that they are not touching. Put the tray of bacon into a cold oven and then turn on the oven and set the temperature to 400 degrees.
Now, Set the timer for 20 minutes. Checking on the bacon after 18 minutes. Remove the bacon if done the way you like and drain on paper towels. If you like your bacon extra crispy, let it cook for 2 to 3 more minutes.

Make The French Toast

Start by making an egg custard to dip the bread slices. Combine half-and-half (4 tbsp), eggs (2 large), vanilla (1 tsp), sugar (1 tsp) and a pinch of salt. Whisk these ingredients together.
Then soak the cinnamon bread slices (4) in the egg batter. Let them sit for 2 to 3 minutes until the custard has completely soaked the bread all the way through, but not saturated enough that the bread slices fall apart.
Heat a large non-stick skillet or griddle over medium heat and add butter (1 tbsp). You want the skillet to be large enough to hold both slices of the French toast while they cook. Let the slices cook for 2 to 3 minutes on each side and golden brown. The internal temperature should reach 165 degrees.

Make The Mini Omelet

In a small bowl crack fresh eggs (4 large), add Half and Half (2 tbsp) whisk the eggs until fully combined.
Heat an 10 inch non-stick pan over medium heat and add butter (1 tbsp). Let the butter melt to coat the bottom of the pan.
Make the omelets one at a time. Pour the egg mix into the pan and slowly stir with a rubber spatula until the eggs start to set. Bring the edges of the eggs to the center of the pan.
Tilt the pan to fill the side space with any liquid egg. Add the salt (pinch). Turn the heat down to medium low and let the omelet sit for about 30 seconds until the eggs seem almost fully set but still with moisture. You want the eggs to be silky and creamy not raw. Fold the omelet in half and tuck the edges. Let the omelet sit on low heat for another 30 seconds to fully cook.

Assembly

Brush the French Toast slices with the maple butter spread. Start layering the sandwich with the mini omelet and then add the bacon (3 slices), American cheese (1 slice). Top with the remaining slice of French Toast. Serve immediately.

Nutrition