I had this in a restaurant, but as it's on a stick, it'd make wonderful food truck/street food material, particularly since it can be made up an hour or so early and then crisped up with a final flash fry. Great walking-around breakfast at a festival or farmers' market on a Saturday morning, or on a busy sidewalk on the way to work! Note: This is a recipe where it's important to use the el cheapo thin supermarket bacon, rather than the good, thick, slab stuff. Unless, of course, you are buying your bacon uncut and slicing it yourself; if so, set the slicer thin and go! —Kayb
Cut each challah slice into thirds, and thread lengthwise onto a skewer. Beat eggs, half-and-half and spices, and dip each skewer. Melt butter on a grill pan and fry toast skewers over medium high heat, turning to brown on all four sides. Set aside.
Fry bacon to done-but-still-limp stage. Drain. When cool enough to handle, wind one bacon strip around each toast skewer, securing with toothpicks if necessary.
Heat canola oil over high heat in a very shallow pan and give kebabs a final flash-fry (maybe 30 seconds on a side) to crisp everything up.
Let cool just slightly, so bacon will hold its shape, and remove toothpicks. Serve with honey, syrup or fruit preserves for dipping. (B Side sprinkles theirs with powdered sugar, but I can't bring myself to do it.)
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!