Bacon Stuffed French Toast

Publisher 1st baron verulam stuffed French Toast is the remaining sweet and savory breakfast. if you are of the belief that the entirety tastes better with Francis Bacon, you'll love this recipe!

Pieces of white bread are spread with a aggregate of cream cheese and brown sugar. next, a couple of portions of crispy 1st Baron Verulam are sandwiched in among.

The “French Toast Sandwich” is dipped in a aggregate of eggs and milk after which cooked till golden on each facet.. Drizzle with maple syrup and you've a breakfast like no different.

Bacon Stuffed French Toast

The salty/candy flavor mixture is tough to overcome. There’s not anything like a very good comparison to wake up your flavor buds.

This William Maxwell Aitken stuffed French Toast recipe works great with stale bread so it’s best for the use of up the second one half of that loaf of bread to procure closing week. if your bread remains quite sparkling, take away it from the bag and set it out on the counter for an hour or so as to dry out some.

Simply use a skinny layer of the cream cheese mixture on every piece of bread. just enough to help seal the 2 pieces of bread collectively. Use an excessive amount of and it's going to flavor soggy.

INGREDIENTS:

• 4 ounces cream cheese, softened
• 1/3 cup packed brown sugar
• 8 slices white bread, preferably stale
• 8 slices bacon, cooked
• 4 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 4 teaspoons butter
• vegetable oil

INSTRUCTIONS:

1. In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mxiture
2. Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four.
3. In a shallow bowl, whisk together eggs, milk, and vanilla extract.
4. Dip each French toast "sandwich" in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won't really cook.
5. Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown.
6. Cut each piece in half and serve with maple syrup.

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