I started by cooking the bacon. If you want bacon that stays pretty much straight, instead of curling up into unrecognizable shapes, then start with a cool griddle or pan. Add the bacon before the pan heats up. 
Then I whipped up the filling, and apparently didn’t take any pictures of that…
So, on to the french toast. I make the milk and egg dredge by mixing the eggs with half of the cinnamon. Then I add the nutmeg, and vanilla, and last the milk. 
Slice the bread in fairly thick slices, about 3/4 of an inch to 1 inch. 
Preheat your griddle, or skillet. I use crisco to grease the griddle, this is the trick I learned from my grandma. Gets the edges of the french toast a little crispy. 
Dredge the first four pieces of bread in the milk mixture. Let each side soak for about 10-15 seconds, before turning to the other side. Then move each piece to the HOT griddle.
After 4 slices, add the remaining half of the cinnamon, and stir. By adding half of the cinnamon now, you are ensuring that the last slices get cinnamon as well. Have you ever noticed how there isn’t much cinnamon left for the last slices? Not anymore!
Once you get all 8 slices on the griddle, cook them on each side until golden brown.
Perfect!
Once the toast is cooked on both sides, you can spread some of the filling on one piece, and top it with another slice of french toast. 
There you have it!
Top with your favorite syrup, powdered sugar, or jam.
Ingredients
- 4 eggs
- 1/4 cup milk
- 1 tsp cinnamon- divided
- 1-2 dashes of nutmeg
- 1/2 tsp vanilla
- 4 slices of bacon- cooked and crumbled
- 4 oz cream cheese- at room temp
- 1 1/2- 2 Tbs maple syrup
- 8 slices french bread
Instructions
- Cook bacon til crispy, then crumble or chop into small pieces.
- Beat the cream cheese til smooth, then beat in the maple syrup. Test the flavor, add more syrup if desired. Fold in the crumbled bacon with a rubber spatula. Set aside.
- Preheat griddle to 325 degrees, or on the stove at medium heat. Cut 8 slices of French bread about 1 inch thick. In a pie pan, or 8×8 baking dish, crack the eggs and add 1/2 of the cinnamon. Mix carefully with a fork. When cinnamon is mixed in add the vanilla and nutmeg and stir again. Add the milk and stir.
- Grease griddle with shortening. Dip two pieces of bread at a time into the egg dredge. Let them sit for 10-15 seconds before turning them over to repeat on the other side. Place the soaked bread onto the hot griddle. Repeat with two more slices of bread. Add the remaining cinnamon to the egg mixture and repeat process with last four slices of bread. Cook for 2-3 minutes per side, or until golden brown. Adjust heat if necessary.
- Spread about 1/4 cup of the cream cheese mixture between two slices of the French toast. Top with powdered sugar, jam, or syrup. Eat while still warm.
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OOoooMMMGggg I just drooled a little looking at this recipe! This looks sooo good, thanks for sharing!!
Thanks, I have to agree, it makes me drool, too. You have to try it!
French Toast is my all-time favorite breakfast and this looks to die for! I’d do another hour of exercise just to have this. Thanks for sharing on Tuesday Talent Show.
Yes, extra exercise required. 😉 But totally worth it!
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I would SLAM that in one HUGE bite!!