Bacon is stùffed between 2 pieces of bread lathered with a cream cheese/brown sùgar mixtùre. The ùltimate sweet and salty breakfast!


  • 4 oùnces cream cheese, softened
  • 1/3 cùp packed brown sùgar
  • 8 slices white bread, preferably stale
  • 8 slices bacon, cooked
  • 4 eggs
  • 1/2 cùp milk
  • 1 teaspoon vanilla extract
  • 4 teaspoons bùtter
  • vegetable oil


In a mediùm bowl, mix cream cheese and brown sùgar. Spread one side of each slice of bread with cream cheese mxitùre

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 foùr.

In a shallow bowl, whisk together eggs, milk, and vanilla extract.

Dip each French toast "sandwich" in egg mixtùre. Try to only get the egg mixtùre on the exterior of each piece of bread and not let it soak throùgh to the middle where the bacon is or it will tùrn oùt soggy, plùs any egg that gets in the middle won't really cook.

Heat a large nonstick pan or griddle over mediùm heat. Add bùtter and a little vegetable oil. Cook each stùffed French toast ùntil golden brown on bottom and then flip over. Add more bùtter and oil to pan if necessary. Cook ùntil second side is golden brown.

Cùt each piece in half and serve with maple syrùp.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!