- 8 slices stale cinnamon-raisin bread*
- 2 ounces cream cheese, softened
- 4 large eggs
- 1 1/4 cups milk
- 3 tablespoons light brown sugar
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter
- Powdered sugar, as topping
- Maple or Cane Syrup, as desired
- Preheat the oven to 300°F.
- Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with one of the remaining slices of bread.
- In a large bowl, whisk together the eggs, milk, brown sugar, vanilla and cinnamon. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak for 5 to 10 minutes. *(NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.)
- Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in one layer, and cook until golden brown, about 4 minutes per side. Remove from the pan, place on a baking sheet and keep warm in the oven. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
- Sprinkle the French Toast with powdered sugar and serve immediately with syrup, and bacon twirls on the side.