Bacon Stuffed French Toast

This bacon-stuffed French toast transforms the everyday breakfast into a decadent morning treat that perfectly balances sweet and savory flavors. The crisp bacon inside creates a delightful surprise between layers of cream cheese-sweetened bread, all enveloped in a golden, custard-like exterior.

I first created this recipe for a holiday brunch with friends, and it was an instant hit. Now it's requested at every sleepover my kids host, and I've perfected the technique over countless Sunday mornings.

Ingredients

• Cream cheese softened. The foundation of our filling that creates a luscious, cheesecake-like interior.
• Brown sugar. Adds depth and caramel notes that plain sugar cannot match.
• Stale white bread. Fresh bread gets too soggy. Day-old bread absorbs the egg mixture perfectly.
• Cooked bacon. The star ingredient. Look for thick-cut for the best texture and flavor.
• Large eggs. Creates the custard exterior. Farm-fresh makes a noticeable difference.
• Whole milk. Provides richness. Avoid reduced-fat varieties for best results.
• Vanilla extract. Use pure extract not imitation for the best flavor.
• Unsalted butter. Gives a beautiful golden crust and rich flavor.
• Vegetable oil. Prevents butter from burning during cooking.

How To Make Bacon Stuffed French Toast

Prepare the sweet filling:

Blend softened cream cheese with brown sugar until completely smooth, ensuring no lumps remain. Room temperature cream cheese works best, so take it out 30 minutes before starting. The filling should be spreadable but not runny.

Assemble the sandwiches:

Spread an even layer of cream cheese mixture on one side of each bread slice, reaching all the way to the edges. Place two slices of bacon side by side on one cream cheese-covered slice, then top with another slice, cream cheese side down. Press gently to seal. The bacon should be fully contained within the sandwich.

Create the custard dip:

Thoroughly whisk eggs, milk, and vanilla extract in a shallow bowl until completely combined and slightly frothy. The vanilla adds warmth that complements both the sweet and savory elements.

Quick dip technique:

Briefly dip each sandwich into the egg mixture, coating both sides but not allowing it to soak through. This quick dip prevents soggy centers while ensuring a custardy exterior. Count to two on each side for perfect coating.

Golden brown perfection:

Heat your skillet over medium heat, then add butter and a small amount of oil. The combination prevents burning while adding flavor. Cook each sandwich for about 3 minutes per side, until golden brown and crisp, adjusting heat as needed to prevent burning. The center should be warm with melted cream cheese.

I discovered the magic of adding bacon to French toast during a camping trip when our breakfast ingredients were limited. The combination was so delicious that I refined it at home by adding the cream cheese filling. Now it's our traditional Christmas morning breakfast while opening presents.

Make-Ahead Tips

The sandwiches can be assembled up to 12 hours before cooking. Simply prepare through the assembly stage, cover with plastic wrap, and refrigerate. The custard mixture can also be prepared in advance and stored separately in the refrigerator. This makes morning preparation incredibly simple, perfect for holiday breakfasts or when entertaining overnight guests.

Serving Suggestions

While maple syrup is the classic topping, this French toast is versatile enough for creative presentations. Try a dusting of powdered sugar, a dollop of whipped cream, or fresh berries for color and contrast. For extra indulgence, add a small scoop of vanilla ice cream for dessert-worthy French toast. Serve alongside fresh fruit to balance the richness of the dish.

Variations To Try

This recipe welcomes customization based on your preferences. Try adding thinly sliced apples between the cream cheese and bacon for a fall-inspired version. Substitute challah or brioche for the white bread for an even more luxurious texture. For a savory-focused variation, add herbs like chives or thyme to the cream cheese mixture and serve with a side of scrambled eggs instead of syrup.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes! You can assemble the sandwiches with cream cheese and bacon the night before, store them covered in the refrigerator, and dip in egg mixture just before cooking in the morning.

→ What's the best bread to use?

Slightly stale white bread works best as it absorbs the egg mixture without becoming too soggy. Brioche, challah, or thick-cut Texas toast are excellent alternatives that hold up well.

→ Can I use turkey bacon instead?

Absolutely! Turkey bacon makes a leaner alternative. Just ensure it's cooked until crisp before assembling the sandwiches.

→ How do I prevent the French toast from becoming soggy?

The key is a quick dip in the egg mixture—just long enough to coat the outside surfaces without saturating the bread. Using slightly stale bread also helps maintain structure.

→ What can I serve with this dish?

Maple syrup is the classic accompaniment, but fresh berries, powdered sugar, or a side of scrambled eggs balance the sweetness beautifully. For brunch, pair with a light fruit salad.

→ Can I make this dairy-free?

Yes, substitute the cream cheese with a dairy-free alternative, use plant-based milk in the egg mixture, and cook with oil instead of butter for a dairy-free version.