French Toast Breakfast Sandwich (Print version)
Custardy French toast stacked with bacon, soft eggs, cheddar, and maple syrup for a sweet-savory breakfast sandwich.
# Ingredients:
For the French toast
01 -
4 thick slices brioche, challah, or Texas toast
02 -
1 large egg
03 -
1/2 cup (120 ml) whole milk
04 -
1 tablespoon pure maple syrup
05 -
1/2 teaspoon vanilla extract
06 -
1/4 teaspoon ground cinnamon
07 -
Pinch of fine salt
08 -
1 1/2 tablespoons unsalted butter, divided
For the sandwich filling
09 -
4 slices bacon
10 -
3 large eggs
11 -
Salt and black pepper, to taste
12 -
2 slices sharp cheddar cheese
13 -
Maple syrup, warmed, for serving
# Instructions:
01 -
Place a wire rack on a baking sheet and set it in a 250°F oven. This will keep the French toast warm while you cook the filling.
02 -
In a shallow dish, whisk 1 egg, milk, maple syrup, vanilla, cinnamon, and a pinch of salt until smooth.
03 -
Melt 1 tablespoon butter in a skillet over medium heat. Dip the bread on both sides, let excess custard drip off, and cook until golden and set, about 3-4 minutes per side. Move to the warm oven.
04 -
Add the bacon to the skillet and cook until crisp, about 8-10 minutes. Transfer to a paper towel-lined plate and carefully wipe out excess grease.
05 -
Lower the heat to medium-low and melt the remaining 1/2 tablespoon butter. Beat the 3 eggs with salt and pepper, then cook gently until just set. Top with cheddar and let it melt.
06 -
Divide the cheesy eggs and bacon between 2 slices of French toast. Top with the remaining French toast and serve hot with warm maple syrup for dipping.
# Good to know:
01 -
Best served hot right after assembly.
02 -
Use thick, sturdy bread so the sandwich holds together.
03 -
For 4 sandwiches, double all ingredients and keep the toast warm in batches.