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French Toast and Bacon Sandwich

French Toast and Bacon Sandwich

There are many out there who would argue that a good weekend breakfast isn’t complete without a side of bacon. Vegans, I think, would disagree, although there is an argument to be made here for soy bacon, too.  Eggs and bacon, waffles and bacon, pancakes and bacon, french toast and bacon, bacon and bacon… This breakfast treat goes a step beyond a side of bacon and actually works bacon into a main dish: a French Toast and Bacon Sandwich.

The execution isn’t difficult. All you really need to do is stack up two pieces of french toast with a few slices of bacon in between them, douse with maple syrup and serve.  It’s a great blend of salty and sweet and, while it sounds really indulgent, it’s not any different than having the two items separately.

This is the kind of treat that I make once in a while for visiting relatives, or when someone’s birthday rolls around and I want to make them a special breakfast. It’s easy to make and it’s lots of fun to watch the look on someone’s face when you put a plate down in front of them.

French Toast and Bacon Sandwiches
3/4 cup milk (any kind, dairy or nondairy)
3 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
8 slices of sandwich bread
butter, for greasing the pan
12 slices of bacon, fried or baked until crispy (veg bacon is ok)
maple syrup, to serve

Whisk all ingredients together in a large bowl and pour into a shallow pan or baking dish. Lay slices of bread in the mixture and soak them through until moist, but not mushy. Work with one or two pieces at a time, cooking as you go.
Heat a frying pan over medium-high heat. Coat lightly with butter and place slices of french toast into the pan. Cook until the bottom is browned and the egg mixture around the edge of the toast is firm, about 2 minutes. Flip over and repeat for second side.
Place three slices of bacon in between two pieces of french toast, douse with maple syrup, and serve.

Serves 4.

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  • Linda
    September 28, 2008

    Sounds delicious. I would be one for the soy bacon but it all works. My friend’s husband renamed soy bacon to fakon. I have to say I love that name. LOL

    I will have to admit that baking French toast is more my speed. I love being able to get it all prepared the night before and in the frig to get ready for baking in the AM.

  • EJA
    September 29, 2008

    I don’t know how many times I have eaten french toast and bacon but I have never thought of combining them into a tasty breakfast sandwich. There is something about the combination of salty and sweet that is just mouth-watering.

    Speaking of salty and sweet breakfasts, I have to give a shout-out to Hoovers Restaurant in my hometown of Austin, TX. It is a homestyle restaurant inspired by cajun, Tex-Mex, and the owner’s mother’s home cooking. They have this incredible breakfast called “Chicken ‘n’ Cakes” where you can select your ideal combination of chicken (pieces of BBQ chicken/fried chicken/honey BBQ wings/chicken ‘n’ dumplings) and pancakes (buttermilk/sweeet potato/gingerbread/banana nut/blueberry/ hoe – similar cornbread but thinner). I know the marriage of chicken and pancakes sounds a little weird, if not unappetizing to most, but it is absolutely delicious! My favorite is the BBQ chicken with hoe or sweet potato pancakes smothered in maple syrup. A marriage made in heaven! Yum!

  • Mrs. L
    September 30, 2008

    Bacon and Bacon…works for me. This looks great, but then doesn’t anything with bacon?

  • Vernon
    November 1, 2008

    Sounds real good. Will have to try this. Wonder how it will taste with canadian bacon.

  • Ralph E. In Fort Worth
    September 18, 2009

    I love this sandwich! although when i do french toast, i cook the bacon first, then pour maple syrup into the batter. i use a 7 grain wheat bread, and fry it up in the bacon grease.

    Kudos to EJA giving a shout-out for Hoovers. My ex-girlfriend took me there once, and it was amazing. Too bad i never got to introduce her to Cafe Brazil in Dallas.

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