Jamie Saunders’ Maple Bacon Stuffed French Toast

Maple Bacon Stuffed French Toast
serves 4 
Dipping Custard
Milk 2 % 1 1/2 cup
Eggs, large 2
Vanilla Extract 2 teaspoon
Brown Sugar 1/3 cup
Cinnamon 1/4 teaspoon
Nutmeg 1/8 teaspoon
Bacon, pre-cooked 4 slices
Cream Cheese, room temperature 1 – 8 ounces
Maple Syrup 2 – 3 tablespoon
French Bread 8 thick slices
Canola Oil for cooking
Powder Sugar as needed
Maple Syrup as needed
  1. Cook bacon until crispy in a non stick skillet pan over medium heat, then crumble or chop into small pieces.  Wipe pan out, place on the stove.
  2. Beat the cream cheese until 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.
  3. Cut 8 slices of French bread about 1 inch thick at a bias.  In a bowl, whisk together all the ingredients for the dipping custard.  Dip each slice of bread into the custard and allow it to saturate, about 5 seconds.  Transfer to a plate and repeat with all the slices.
  4. In a non stick pan, melt butter over a medium high heat.  Once the butter is simmering, place the soaked bread onto the hot griddle, about 2-3 slices at a time.  Grill on each side until golden brown about 2-3 minutes.  Adjust heat if necessary.
  5. Transfer to a serving plate, spread about 1/4 cup of the cream cheese mixture between two slices of the French toast. Top with powdered sugar and syrup. Eat while still warm.