2 eggs, beaten
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1/4 cup butter, softened
2 tablespoons evaporated milk
Place mixing pan in a 1 quart baking dish. Spread entire mixture over baking dish.
Cover and refrigerate overnight.
To slow cook: dissolve yeast, salt, 3 cups flour and baking powder in 1 cup milk. Cover, and let stand overnight in warm room of state.
24 slices croissant bread
8 slices bacon
6 slices Swiss cheese
Preheat an outdoor grill for high heat and lightly flour the surface. Spread out bread slices on flour coated surface of three bread pans. Set aside.
Slice bacon into thin strips. Place strips on one half of bread slices and roast for about 5 minutes on each side or until bacon is crisp; remove from meat. Remove bread from pans and transfer to the same place. Put bacon ends into marinade. Serve sandwiches on platter immediately.
To Heat oven: Brush egg white liberally on each sandwich slice; set aside.
Spread bacon grease over half of bread slices; brush into skillet as needed. Add bread strips, bacon, cheese and eggs. Place on baking sheet and toast or broil about 5 minutes per side or until bread is golden brown. Serve sandwiches warm.
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