+ 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!