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  • Writer's pictureEmily Tillmann

Bacon Stuffed French Toast

Made, written & photographed by the creators of The Point

When I hear “Bacon Stuffed French Toast”, I think of a really complex, restaurant only meal. There’s something about the hidden internal layer that seems slightly impossible.

Well, it’s actually very simple. All you need is about 20 minutes and you can be eating on this diner style breakfast!

 

Bacon Stuffed French Toast

serves 4


Ingredients:

  • 8 slices of Texas toast

  • 4oz cream cheese, room temperature

  • 1/3 cup brown sugar

  • 8 slices of bacon, cooked

  • 4 eggs

  • 1/2 cup milk

  • 1/2 teaspoon vanilla

  • Sprinkle of salt

  • 4 tablespoons butter


Instructions:

  1. Begin by beating your 4oz cream cheese with your 1/4 cup brown sugar.

  2. Spread your cream cheese mixture on one side of each slice of bread. Top 4 slices of bread with 2 pieces of bacon. Pair those with the other, baconless slices of bread and create a sandwich with both cream cheese sides in the middle.

  3. In a shallow dish, beat together your 1/2 cup milk with 4 eggs. Add in 1/2 teaspoon vanilla and a sprinkle of salt. Beat again and set aside.

  4. Preheat a griddle or large skillet to medium-high heat. Melt 4 tablespoons of butter.

  5. Once your griddle is ready and the butter is melted and hot, begin dipping your sandwiches into your milk mixture. Be careful to only coat the outer bread, if egg gets into the center filling, it may not cook completely.

  6. A soon as each sandwich is coated on both outer sides, place one side down on the griddle. Continue until all 4 sandwiches are cooking.

  7. After a couple of minutes, use a spatula to gently lift one sandwich to see if cooked side is golden. If not, don’t flip it quite yet. If it is golden, carefully flip each sandwich to the other side.

  8. Remove from griddle once the second side is golden brown as well.

  9. Top with powdered sugar and syrup. Serve hot!



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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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