Crispy Bacon Stuffed French Toast Delight (Print version)
Sweet cream cheese and crispy bacon tucked between custardy bread, then pan-fried until golden for a rich weekend brunch.
# Ingredients:
For the filling
01 -
8 slices thick-cut bacon
02 -
4 oz (115 g) cream cheese, softened
03 -
2 tablespoons packed light brown sugar
04 -
1 tablespoon maple syrup
05 -
1/4 teaspoon ground cinnamon
06 -
Pinch of fine salt
For the French toast
07 -
8 slices brioche, challah, or thick white bread
08 -
3 large eggs
09 -
3/4 cup (180 ml) whole milk
10 -
1 teaspoon vanilla extract
11 -
1/4 teaspoon ground cinnamon
12 -
2 tablespoons unsalted butter, divided
13 -
1 tablespoon neutral oil, divided
14 -
Maple syrup, for serving
# Instructions:
01 -
Cook the bacon in a skillet or on a sheet pan until crisp. Drain on paper towels and let it cool slightly.
02 -
In a bowl, stir the softened cream cheese, brown sugar, maple syrup, cinnamon, and salt until smooth and spreadable.
03 -
Spread the filling over 4 bread slices, leaving a small border. Add 2 bacon slices to each, top with the remaining bread, and press gently.
04 -
In a shallow dish, whisk the eggs, milk, vanilla, and cinnamon until fully combined.
05 -
Dip each sandwich briefly in the custard, coating both sides. Let the excess drip off before it goes into the pan.
06 -
Heat 1 tablespoon butter and 1/2 tablespoon oil in a large skillet over medium heat. Cook the sandwiches for 3-4 minutes per side until deep golden and hot in the center, adding the remaining butter and oil as needed.
07 -
Rest for 1 minute, then cut each sandwich in half. Serve with warm maple syrup.
# Good to know:
01 -
Use slightly stale bread for the crispest outside and least soggy center.
02 -
Cook in batches so the sandwiches have room to brown.
03 -
Best served hot, right after pan-frying.