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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 cup brown sugar
- 1 tbsp maple syrup (or 1 t. maple extract)
- 12 slices bread
- 4 eggs
- 1/3 cup milk
- 2 tbsp 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.