Happy Father’s Day to all you fathers out there! To celebrate my husband’s first Father’s Day, I made him a wonderful breakfast! He requested stuffed french toast with bacon. I thought I would share the recipes.
I chose to bake the bacon, it will end up crispy, chewy and overall really delicious! First, preheat your oven to 400 degrees. Lay thick sliced bacon out on a lined cookie sheet. Try not to make the pieces touch. Put the bacon in the oven and cook for 20 minutes.Next, take a somewhat dry loaf of french bread and slice it up. I do not use the ends of the french toast, so I cut those off. I cut my slices about 3 inches thick. Then I cut out a pocket in each slice so I can stuff it with the cream cheese mixture.In a bowl, mix together 2 tablespoons of sugar, 1 teaspoon of vanilla, and 8 ounces of cream cheese until smooth.Stuff the cream cheese mixture into the pockets cut out of the bread.
In a shallow baking dish, make your french toast batter. Everyone’s is different, mine is pretty basic: 2 cups of milk, 2 eggs, 1 tablespoon of cinnamon, 2 teaspoons of vanilla, and 1 teaspoon of sugar. Use a fork to whip it all together.
Melt about 2 tablespoons of butter in your skillet. Get it hot! You want your french toast to brown nicely.
Dip your french toast in the batter on both sides and place in your skillet. Do not turn over till you get a nice crust on the bread. This is very important. The heat will warm up the cream cheese and prevent you from ending up with soggy french toast.
While your french toast is cooking, slice up some fruit. I went with raspberries and strawberries.
After 15 minutes of the bacon is cooking, I pulled out the bacon and covered half of it with maple syrup. I thought it would be nice to have two different kinds of bacon. Let it cook for a few more minutes until it looks done and crispy.
Next, assemble it all together. (If you aren’t quite ready to eat it, you can place the french toast in the oven on a cookie sheet to keep warm.)