Angry French Canadian - Epic Meal Time

Ingredients

• 1.5 lb Bacon (cut into 1‑inch strips)
• 4 pieces Beef Hot Dogs (standard size, skin on)
• 4 pieces Large Potatoes (peeled and cut into ½‑inch fries)
• 2 cups Vegetable Oil (for deep‑frying)
• 2 cups Beef Broth (low‑sodium)
• 2 tbsp All-Purpose Flour (for thickening gravy)
• 3 tbsp Unsalted Butter (divided: 1 tbsp for gravy, 2 tbsp for French toast)
• 8 oz Cheese Curds (fresh, preferably squeaky)
• 1 piece Large Baguette (about 20‑inch, split lengthwise)
• 12 large Eggs (room temperature)
• 2 cups Whole Milk (for French toast batter)
• 1 tsp Ground Cinnamon (optional, for French toast flavor)
• 1 cup Pure Maple Syrup (Grade A, dark amber)
• 1 tsp Salt (for seasoning fries and batter)
• ½ tsp Black Pepper (freshly ground)

Instructions

1. Cook Bacon

   Heat a large skillet over medium‑high heat. Add bacon strips in a single layer and cook, turning occasionally, until crisp and browned, about 12 minutes. Transfer to a paper‑towel lined plate to drain.

   Time: PT12M

   Temperature: Medium‑high

2. Grill Hot Dogs

   Preheat a grill pan or outdoor grill to medium heat. Grill the hot dogs, turning every 2 minutes, until charred spots appear, about 8 minutes. Set aside.

   Time: PT8M

   Temperature: Medium

3. Prepare French Fries

   While bacon cooks, peel and cut potatoes into ½‑inch sticks. Rinse in cold water, pat dry, then toss with 1 tsp salt. Heat vegetable oil in the deep‑fry pot to 350°F (175°C). Fry potatoes in batches until golden and crispy, about 4‑5 minutes per batch. Remove with tongs and drain on paper towels.

   Time: PT15M

   Temperature: 350°F

4. Make Gravy

   In a saucepan, melt 1 tbsp butter over medium heat. Whisk in flour and cook 1 minute to form a roux. Slowly whisk in 2 cups beef broth (use saved bacon fat for extra flavor) and bring to a simmer. Cook 5‑7 minutes, stirring, until thickened. Season with salt and pepper.

   Time: PT7M

   Temperature: Medium

5. Assemble Poutine

   In a large serving bowl, combine the hot fries, pour hot gravy over them, and sprinkle cheese curds evenly. Toss gently so curds begin to melt.

   Time: PT5M

6. Prepare French Toast Batter

   In a mixing bowl, whisk together 12 eggs, 2 cups milk, 1 tsp cinnamon, ½ tsp salt, and a pinch of pepper until fully blended.

   Time: PT5M

7. Soak Baguette Slices

   Slice the 20‑inch baguette lengthwise, then cut into 1‑inch thick slabs. Submerge each slab in the French toast batter for 30 seconds, allowing it to absorb but not become soggy.

   Time: PT5M

8. Cook French Toast

   Melt 2 tbsp butter in the large skillet over medium heat. Add the soaked baguette slabs and cook 2‑3 minutes per side, until golden brown and the interior is set. Transfer to a cutting board and keep warm.

   Time: PT15M

   Temperature: Medium

9. Assemble the Mega Sandwich

   Lay the bottom half of the toasted baguette on a large serving tray. Layer the crispy bacon strips, grilled hot dogs, and the prepared poutine. Place the top French‑toast‑coated half of the baguette over the stack. Generously drizzle 1 cup maple syrup over the entire sandwich, allowing it to soak into the bread.

   Time: PT5M

10. Final Presentation

    Slice the sandwich into 4 equal portions with a sharp knife. Garnish with a drizzle of extra maple syrup if desired. Enjoy responsibly!

    Time: PT2M

Nutrition Facts

Calories

3200

Protein

70 g

Carbohydrates

250 g

Fat

180 g

Fiber

8 g