- 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
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.
*(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.
- 1 pound bacon
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