Bacon & Brown Sugar Stuffed French Toast
French toast stuffed with crisp bacon and a brown sugar maple cream cheese filling. A special weekend breakfast that's ready in about 35 minutes.
Servings: 6 sandwiches
Ingredients
- 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
Instructions
- + 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.
Notes
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!