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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. 

Nicole McLaughlin
Recipe by Well Done May 2017

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 1 (serving size: 1 French toast sandwich, 3 bacon slices, 1/2 cup fruit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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