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Stuffed Eggnog French Toast with Bacon

Prep Time: 15
Cook Time: 35
Prep Method: Oven

12   slices Cloverdale hickory smoked or maple bacon, cooked and crumbled
1/2   package (4 ounces) cream cheese, softened
2   tablespoons sugar
1   (16 ounce) loaf Italian bread, cut into 1-inch slices
3/4   cup eggnog
3   eggs, well beaten
  maple syrup

Heat the oven to 250 degrees F. Place 8 slices bacon on a baking sheet and place in the oven to keep warm.

Beat the cream cheese and sugar in a small bowl until smooth. Crumble 4 slices bacon and stir into the cream cheese.

Cut a pocket into each bread slice by slicing horizontally without cutting through. Spread about 1 tablespoon cream cheese mixture into each slice. Press closed.

Combine the eggnog and eggs in a pie plate and mix well. Dip each side of sandwich into eggnog mixture.

Heat a large nonstick griddle or skillet over medium heat. Lightly spray with nonstick cooking spray. Place half of stuffed bread on griddle and cook 4 to 7 minutes or until browned on both sides, turning once. Keep warm in the oven. Repeat with remaining bread slices.

Place 2 slices French toast on a serving plate and garnish with 2 bacon slices. Serve with maple syrup.

Tip: When eggnog is unavailable substitute 1 cup milk and increase the eggs to 4.