Bacon & Brown Sugar Stuffed French Toast

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Are you ready for a recipe that will change your breakfast life forever? I’m thinking this recipe might have to take top honors of being the best thing I’ve EVER made! (Well, it’s gotta be in the Top 10 at least.)

My recipe for Apple Cinnamon Stuffed French Toast continues to be one of the most viewed recipes on this site, so I know stuffed french toast is a hit with lots of people. When I was planning out our Sunday brunch for this weekend, I kept thinking of that recipe. But I wanted to switch it up a bit and do something different. I had no idea that I’d end up with something so much better than the original!

To me, the combination of bacon and French toast is a no-brainer. I also feel the same about brown sugar and bacon. That salty-sweet combination is always a winner. So Bacon & Brown Sugar Stuffed French Toast combines all those things into one awesome little sandwich. It’s creamy, sweet, crispy and just a little touch salty. Everything blends together beautifully for a mouth-tingling experience!

Bacon & Brown Sugar Stuffed French Toast

  • 1/2 – 1 lb. bacon
  • 4 oz. cream cheese, softened
  • 3/4 c. brown sugar
  • 1 T. maple syrup (or 1 t. maple extract)
  • 12 slices bread
  • 4 eggs
  • 1/3 c. milk
  • 2 T. butter

+ about 15 minutes baking time Cut bacon in half and place individual slices on a baking sheet. Bake at 400 degrees for about 10-15 minutes, until desired crispiness. Drain on paper towels. Meanwhile, combine softened cream cheese, brown sugar and maple syrup in a mixing bowl. Beat until combined and fluffy, about 3 minutes with an electric mixer or about 5 minutes by hand. Refrigerate both bacon and the cream cheese mixture until using. (NOTE – this step can be done the night before, if desired.)

Spread the cream cheese-brown sugar mixture onto one side of each slice of bread.

Add 3-5 slices of bacon on top of half the bread slices. Cover with the remaining slices to make sandwiches.

+ about 10 minutes cooking time Whisk together the eggs and milk in a shallow dish. Melt butter on a large skillet or griddle over medium-high heat. Dip both sides of each sandwich into the egg mixture. Cook about 3-5 minutes per side, until golden brown and toasty.

These stuffed French toast sandwiches are definitely sweet enough on their own. Our kids ate theirs just like sandwiches. My husband and I opted to pour a little syrup on top, which was equally delicious. But if your sweet tooth is a little sensitive, you can absolutely forego the syrup and still get an amazingly sweet and delicious breakfast treat.

I am already counting down the days until I can make this again. While I think I could happily eat it for breakfast every single day for the next oh…forever, I know that’s probably not the smartest idea. Take that as a fair warning. Proceed carefully – addiction likely!

This post is linked to Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

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  1. Oh my gosh – do these look amazingly divine or what!?! I am saving this one, and making it this week. I have never heard or seen of any french toast like this one. Thanks so much for sharing this scrumptious little masterpiece!!

  2. amy says:

    OMG…these look divine!!! May I have one?

    I’m having the very first GIVEAWAY on my blog. Please stop by to submit an entry. Best of luck!

  3. Candace says:

    This is pure genius! I cannot wait to try this. Yum!
    Have a great Tuesday,

  4. You just reinvented my Saturday Morning Breakfast! This is fantastic.

  5. Katie says:

    I think I am in love. Stopping by from Tasty Tuesday! This looks fabulous.

  6. Julie says:

    This looks delicious! Looking forward to giving it a try soon.

  7. Debbie says:

    These look sooooooo good! What time should I come over?

  8. Erin says:

    I don’t usually mix sweets with meat, but these looked good and taste even better! Yum!

  9. This recipe looks amazing! I would love for you to link this or any of your recipes to my recipe blog hop @ It’s a Keeper Thursdays.

    Thanks so much for sharing your recipe.

  10. Stalking you again. :) OK, I don’t suggest anyone follow my conversion if you want it to taste like bacon but oh my did I love it. I tried this new “coconut bacon” recipe. It ended up tasting like French toast stuffed with samoa girl scout cookies. Drool. So. Good.

    Here it is.

    Thanks again, Kate. Awesome recipe!
    Kristi @
    Veggie Converter

  11. quotid says:

    Wow! This sounds absolutely delicious, but I worry a little for my arteries. Thanks for the great stuffed toast recipes. Yum! :P

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