Cream Cheese and Bacon Stuffed French Toast
To me, the combination of bacon and French toast is a no-brainer. I also feel the same about sugar and bacon. That salty-sweet combination is always a winner. Add in a little cream cheese and expand the taste sensation to a whole new level. So this recipe combines all those things into one awesome little sandwich. It's creamy, sweet, crispy and just a little touch salty. Everything blends together beautifully for a mouth-tingling experience!
To me, the combination of bacon and French toast is a no-brainer. I also feel the same about sugar and bacon. That salty-sweet combination is always a winner. Add in a little cream cheese and expand the taste sensation to a whole new level. So this recipe combines all those things into one awesome little sandwich. It's creamy, sweet, crispy and just a little touch salty. Everything blends together beautifully for a mouth-tingling experience!
- Carbohydrate 64.2401600287433 g
- Cholesterol 173.875000157799 mg
- Fat 62.4422600449374 g
- Fiber 4.31190002480089 g
- Protein 19.8510600047774 g
- Saturated Fat 31.6345350269478 g
- Serving Size 1 1 Serving (265g)
- Sodium 1105.31000018699 mg
- Sugar 59.9282600039425 g
- Trans Fat 6.26755900389059 g
- Calories 886 calories
Step-by-step
- Mix heavy cream, sugar, and cinnamon together. Slice bread pieces 1/4 inch thick and soak in cream mixture.
- Soften cream cheese and mix with bacon and chives.
- Brown French toast in butter.
- On 3 pieces top with cream cheese and bacon mixture.
- Put another piece on top, place sheet of parchment paper or foil on top of that and press down with a pan.
Slicing and Sooking Mechanics
Soaking bread that is too thick results in a dry interior, whereas paper-thin slices dissolve into mush before hitting the pan. Cut the French bread precisely to a quarter-inch thickness so the heavy cream, sugar, and cinnamon custard penetrates the crumb without compromising structural integrity. Submerge the slices only until the liquid is absorbed, ensuring the exterior retains enough dry structure to brown properly in melted butter over medium-low heat.
Managing the Filling Density
Piling too much filling between the bread layers creates sliding hazards when flipping and pressing. Soften the cream cheese fully at room temperature before folding in the chopped bacon and finely minced chives to distribute the savory elements evenly. This uniform spread prevents heavy pockets from squeezing out into the hot skillet and burning before the sandwich warms through.
Thermal Control and Pressing
Applying downward pressure with a secondary pan while the sandwich cooks ensures even contact with the hot metal surface. Maintain moderate heat rather than high heat to melt the interior cheese mixture safely without scorching the exterior dairy solids present in the heavy cream and butter. Remove the sandwich from the heat immediately when the crust turns golden brown and the edges feel firm to the touch.
