Twin Chefs' Eggnog French Toast with Bacon and Fresh Fruit

Ingredients

Cooking Directions

Preheat Panini press to medium high heat.

Preheat oven to 250 degrees.

Place bacon in a heavy bottom skillet and cook over medium heat until crisp, turning as needed. Place bacon on a paper towel lined ovenproof plate and place in warm oven until needed.

Pour eggnog into a shallow bowl and set aside.

Cut bread into 1 inch thick slices. Peel mandarins and cut into 4-quarter inch wheels. Peel persimmon and cut into 8 equal wedges.

Place sliced bread in eggnog and turn over to coat evenly. Remove with a fork and place in hot Panini press. Press gently and cook for 3 minutes remove to a cutting board. Continue cooking the other slices in the same manner. Cut French toast in half and place on plate.

Place 1 slice of bacon on each plate, top each toast with fresh fruit equally. Drizzle with syrup and vanilla yogurt. Garnish with mint leaf and serve.

Recipe courtesy Twin Chefs.