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Prep time
15 minutes
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Cook time
5 minutes
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makes
1 sandwich
Test Kitchen Notes
Treat yourself to a weekday breakfast or weekend brunch that the whole family will love. It all starts with lightly sweet tasting Sara Lee® White Made with Veggies Bread that's given the French toast treatment with a quick dunk in eggs, heavy cream, maple syrup, and vanilla extract all whisked together. This sandwich gets piled high with bacon, cheese, and eggs any style—side of syrup for dunking highly encouraged.
For more sandwich inspiration, check out The Big Bread Reveal.
This recipe is shared in partnership with Sara Lee® Bread. —The Editors
Ingredients
- For the French toast:
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2
slices Sara Lee® White Made with Veggies Bread
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2
eggs
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2 tablespoons
heavy whipping cream
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1 tablespoon
maple syrup
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1/2 teaspoon
vanilla extract
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1/2 tablespoon
unsalted butter
- For the breakfast sandwich:
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1 teaspoon
jelly of your choice
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4
slices bacon, cooked and halved widthwise
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2
eggs, cooked to your liking
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1
slice sharp cheddar cheese
Directions
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Make the French toast: Heat a non-stick skillet over medium-high heat.
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In a small bowl, whisk the eggs, heavy whipping cream, maple syrup, and vanilla extract until just combined.
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Add butter to the skillet. Working quickly, submerge each slice of bread in the egg mixture, then carefully place in the hot skillet once butter is fully melted. Cook for about 2 minutes, or the bread is golden brown, then flip to the other side and cook for an additional 2 minutes.
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Transfer French toast to a plate, then spread jelly on the inside of each slice.
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Assemble the sandwich: Add half the bacon, eggs, cheese, and rest of the bacon to one of the jelly-covered pieces of French toast. Top with the other piece of French toast, jelly side facing down. Serve warm.
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