Still looking for the perfect dish to share at your Mother’s Day brunch? Stuffed Eggnog French Toast with Bacon is decadent and fitting for a special celebration. Try it and we think you’ll agree!
12 slices of Cloverdale hickory or maple bacon, cooked and crumbled
½ package (4 oz.) cream cheese, softened
2 T sugar
1 (16 oz.) loaf Italian bread, cut into 1-in. slices
¾ cup eggnog
3 eggs, well beaten
Heat the oven to 350 degrees F. Place 8 slices bacon on a baking sheet and cook to desired crispness. Approximately 10-15 minutes.
Beat the cream cheese and sugar in a small bowl until smooth. Crumble 4 slices bacon and stir into the cream cheese.
Cut a pocket into each bread slice by slicing horizontally without cutting through. Spread about 1 tablespoon cream cheese mixture into each slice. Press closed.
Combine the eggnog and eggs in a pie plate and mix well. Dip each side of sandwich into eggnog mixture.
Heat a large nonstick griddle or skillet over medium heat. Lightly spray with nonstick cooking spray. Place half of stuffed bread on griddle and cook 4 to 7 minutes or until browned on both sides, turning once. Keep warm in the oven. Repeat with remaining bread slices.
Place 2 slices French toast on a serving plate and garnish with 2 bacon slices. Serve with maple syrup.
Tip: When eggnog is unavailable substitute 1 cup milk and increase the eggs to 4.
Do you have a favorite brunch dish you enjoy for special occasions? Please share!