Cook bacon in a large skillet until crisp; drain well. Crumble and set aside. Reserve drippings in skillet.
Cut each bread slice with a 3 1/2-inch cookie cutter. Toast bread rounds on each side, and set aside.
Combine flour, salt, and pepper; mix well. Dredge 12 of the largest tomato slices in flour mixture; reserve smaller tomato slices for other uses.
Heat reserved drippings over medium heat; add dredged tomato slices, and cook until golden brown, turning once. Sprinkle sugar evenly over slices.
Place fried tomatoes on toast rounds, and sprinkle with bacon. Serve immediately.
Oxmoor House Homestyle Recipes
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