---
title: "Brown Sugar & Bacon Stuffed French Toast"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/brown-sugar-bacon-stuffed-french-toast-64ad64e208c61453c499a9c6
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Eggs
  - Soy
  - Wheat
  - Tree Nuts
tags:
  - New
  - Veggie
rating: 4.5
rating_count: 748
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the sweet-and-savory combo, though some found it overly sweet; consider adjusting cream cheese and bacon to taste.
  - theme: Ease of prep
    text: Several noted it was time-consuming to make, but most agreed the effort was worthwhile for a special brunch.
nutrition:
  calories: 1200
  protein: 26
  fat: 70
  saturated fat: 29
  carbohydrates: 127
  sugar: 71
  fiber: 4
  cholesterol: 290
  sodium: 1290
image: "https://images.recipes.furrysalamander.com/Breakfast%20And%20Brunch/brown-sugar-bacon-stuffed-french-toast.avif"
---

Adjust rack to top position and preheat oven to 425 degrees.

Heat a #medium pan{} over medium-high heat. Add @bacon{8%oz}; cook, turning occasionally and reducing heat if browning too quickly, until crispy, ~{8%minutes}. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

While bacon cooks, wash and dry produce. Halve @red grapes{4.5%ounce}. Halve, core, and dice @apple{2%unit} into bite-size pieces. In a #medium bowl{}, combine @apricot jam{2%unit} with grapes and apple; toss until fruit is coated. Set aside until ready to serve.

Place @cream cheese{1%cup} in a #small bowl{} and cover with plastic wrap; microwave until softened, ~{35%seconds}. If no microwave, submerge closed cream cheese in warm water. Whisk in @brown sugar{2%unit} until smooth.

In a #large bowl{}, whisk @eggs{4%unit}, half the @milk{1%unit}, half the @cinnamon{2%tsp}, 1 TBSP @sugar{2%tbsp}, and a pinch of @salt{} until well combined. Spread each slice of the @sourdough bread{8%slice} with cream cheese mixture. Top half the slices with bacon; to close each sandwich with remaining slice, coated side down. Wash out that bowl.

Heat a drizzle of @cooking oil{2%tsp} and @butter{3%tbsp} in the pan from bacon over medium heat. Dip each sandwich in egg mixture, gently flipping a few times to coat. When butter foams, add sandwiches, letting excess drip back; cook, lightly pressing, until golden, ~{3%minutes} per side. (Work in batches; wipe and add more oil.) Transfer to a lightly oiled #baking sheet{} and bake until filling is custardy, ~{7%minutes}.

In the bowl used for cream cheese, combine @maple syrup{8%tbsp}, remaining @cinnamon{2%tsp}, and 1 TBSP butter. Cover with plastic wrap; microwave ~{40%seconds}; carefully uncover and stir.

Halve the French toast, drizzle with the maple syrup, and sprinkle with @almonds{1%ounce}. Serve with fruit salad on the side.

Bacon is done when its internal temperature reaches 145°. Wash hands and surfaces after handling raw eggs; consuming raw or undercooked egg may increase risk.