Kicked Up French Toast

Total Time:
50 min
30 min
20 min

4 servings

  • 8 slices stale cinnamon-raisin bread*
  • 2 ounces cream cheese, softened
  • 4 large eggs
  • 1 1/4 cups milk
  • 3 tablespoons light brown sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • Powdered sugar, as topping
  • Maple or Cane Syrup, as desired
  • Bacon Twirls, recipe follows
  • Bacon Twirls:
  • 1 pound bacon
  • Preheat the oven to 300 degrees F.

  • Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.

  • In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak for 5 to 10 minutes.

  • *(NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.)

  • Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side. Remove from the pan, place on a baking sheet and keep warm in the oven. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.

  • Sprinkle the French toast with powdered sugar and serve immediately with syrup, and bacon twirls on the side.

Bacon Twirls:
  • Preheat the oven to 425 degrees F.

  • Cover a baking sheet with aluminum foil. Place the bacon in an even layer on the sheet and twist each slice from both ends to create a corkscrew effect. Return to the baking sheet and press down on both ends to keep from unraveling.

  • Bake in the oven until brown and crisp, about 12 to 15 minutes, turning as needed halfway through the cooking time.

  • Remove from the oven and drain on paper towels. Serve warm.

  • Yield: 4 to 6 servings

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