Savory Bacon, Egg & Cream Cheese Stuffed French Toast

Overview

• Dish type: Brunch / breakfast main

• Flavor profile: Savory, smoky, creamy with a hint of sweetness

• Texture: Crispy outside, soft custardy inside, creamy filling

• Difficulty: Medium

• Cooking method: Pan-fry

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Yield

2 large servings

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Ingredients (Exact Measurements)

Bread & Filling

• 6 thick slices brioche or challah bread

• 120 g cream cheese, softened

• 4 large eggs (for filling)

• 2 tablespoons unsalted butter (for eggs)

• Salt and black pepper, to taste

Bacon

• 8 slices bacon

French Toast Custard

• 3 large eggs

• 120 ml whole milk

• 60 ml heavy cream

• ½ teaspoon salt

• ¼ teaspoon black pepper

For Cooking

• 2 tablespoons unsalted butter

Garnish & Finish

• Maple syrup or honey, for drizzling

• Fresh parsley or chives, finely chopped

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Preparation

Step 1: Cook the Bacon

• Cook bacon in a skillet over medium heat until crispy.

• Transfer to paper towels to drain.

• Set aside.

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Step 2: Make the Eggs

• Melt butter in a non-stick pan over low heat.

• Whisk 4 eggs lightly with salt and pepper.

• Cook slowly, stirring gently, until softly scrambled.

• Remove from heat while still creamy.

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Step 3: Prepare the Filling

• Spread cream cheese evenly on 3 slices of bread.

• Top with scrambled eggs.

• Add bacon slices.

• Cover with remaining bread slices to form sandwiches.

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Step 4: Make the Custard

• In a shallow bowl, whisk together eggs, milk, cream, salt, and pepper.

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Step 5: Soak the Sandwiches

• Dip each sandwich into the custard, coating both sides.

• Let soak 20–30 seconds per side so the custard penetrates.

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Step 6: Cook the French Toast

• Heat butter in a large skillet over medium heat.

• Cook sandwiches for 3–4 minutes per side, until golden brown and cooked through.

• Reduce heat if browning too quickly.

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Assembly & Serving

• Stack or cut sandwiches in half.

• Drizzle lightly with maple syrup or honey.

• Sprinkle with fresh herbs.

• Serve immediately while hot and creamy inside.

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Chef’s Tips

• Use thick-cut bread to hold the filling without collapsing.

• Keep heat medium–low to cook the center evenly.

• The sweet drizzle should be light—this is a savory-forward dish.

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Variations

• Extra cheesy: Add shredded cheddar or Gruyère to the eggs

• Spicy: Add chili flakes or hot sauce

• No-sweet version: Skip syrup and finish with black pepper only

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Storage

• Best eaten fresh

• Can be refrigerated up to 1 day and reheated in a skillet