Mom… she’s given you everything and then some, so return the favor this Mother’s Day with this single-skillet breakfast feast that covers everything she might be craving. Obviously, we start with a generous serving of bacon… and then create a rich, tangy-sweet cream cheese and strawberry-stuffed French toast stack—cooked to golden-crisp perfection in the salty, savory bacon drippings. Serve this French-toasted sandwich with the bacon (as well as a bacon-flavored maple syrup) and your choice of fresh fruit for an utterly indulgent start for mom’s special day.
3 center-cut bacon slices
2 sourdough bread slices
2 tablespoons cream cheese, softened
2 strawberries, diced
2 teaspoons powdered sugar
1/4 cup whole milk
1 large egg
2 tablespoons pure maple syrup
1/2 cup sliced assorted fresh fruit
How to Make It
Cook bacon in a medium-size nonstick skillet over medium-high until crisp. Transfer to a plate lined with paper towels to drain, reserving drippings in skillet.
While bacon cooks, stir together cream cheese, diced strawberries, and powdered sugar in a small bowl.
Spread cream cheese mixture on 1 bread slice; cover with second bread slice. Whisk together milk and egg in a shallow dish. Place sandwich in milk mixture; turn to coat sandwich completely.
Heat drippings in skillet over medium. Place sandwich in skillet; cook until golden and heated through, about 3 minutes per side.
Place French toast sandwich on a plate. Add syrup to drippings in skillet; stir to combine. Strain syrup mixture through a fine mesh sieve and pour over sandwich. Serve with bacon and fresh fruit.