Brown Sugar & Bacon Stuffed French Toast
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Brown Sugar & Bacon Stuffed French Toast

Brown Sugar & Bacon Stuffed French Toast

with Cinnamon Maple Syrup & Fruit Salad

This French toast has super-cozy vibes: crunchy almonds, warming cinnamon, and rich maple syrup, but with a HF twist! Sourdough slices are spread with whipped brown sugar cream cheese, sandwiched with crispy bacon, dipped in a sweet, creamy egg mixture, pan-fried in butter, then baked until golden and custardy. Before serving, you’ll drizzle the plates generously with cinnamon-infused maple syrup, sprinkle with almonds, and serve it all with a fresh fruit salad. It’s a maple-solutely perfect brunch idea for the family (or a special brekkie just for two).

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

4 ounce


2.25 ounce

Red Grapes

1 unit


1 unit

Apricot Jam

½ cup

Cream Cheese

(Contains Milk)

1 unit

Brown Sugar

2 unit


(Contains Eggs)

1 teaspoon


1 unit


(Contains Milk)

4 slice

Sourdough Bread

(Contains Soy, Wheat)

4 tablespoon

Maple Syrup

½ ounce


(Contains Tree Nuts)

Not included in your delivery


2 teaspoon

Cooking Oil

1 tablespoon


2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1200 kcal
Fat70 g
Saturated Fat29 g
Carbohydrate127 g
Sugar71 g
Dietary Fiber4 g
Protein26 g
Cholesterol290 mg
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Paper Towel
Medium Bowl
Small Bowl
Plastic Wrap
Large Bowl
Baking Sheet


Cook Bacon

• Adjust rack to top position and preheat oven to 425 degrees. • Heat a medium dry pan over medium high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

Make Fruit Salad

• While bacon cooks, wash and dry produce. • Halve grapes. Halve, core and dice apple into bite-size pieces. • In a medium bowl, combine grapes, apple, and jam; toss until fruit is coated. Set aside until ready to serve.

Mix Cream Cheese

• Place cream cheese in a small microwave-safe bowl and cover with plastic wrap. Microwave until softened, 30-45 seconds. TIP: No microwave? No problem! Submerge closed cream cheese packets in a bowl of warm water to soften. • Whisk in brown sugar until no lumps remain.

Prep French Toast

• In a wide shallow bowl, whisk eggs*, half the milk, half the cinnamon, 1 TBSP white sugar, and a pinch of salt until well combined (all the milk and 2 TBSP white sugar for 4 servings). • Spread one side of each sourdough slice with cream cheese mixture. Top half the sourdough slices with bacon. Close sandwiches with remaining sourdough slices, coated sides down. • Wash out bowl used for cream cheese mixture.

Cook French Toast

• Heat a drizzle of oil and 1 TBSP butter in pan used for bacon over medium heat. • Dip sandwiches in egg mixture, gently flipping a few times to coat. • When butter begins to foam, add sandwiches to pan, letting excess egg mixture drip back into bowl. Cook, lightly pressing with a spatula, until golden brown, 2-3 minutes per side. (Work in batches if necessary; wipe out pan and add more oil and butter between batches. The second batch may take less time.) • Transfer French toast to a lightly oiled baking sheet; bake on top rack until filling is custardy, 6-8 minutes.

Make Syrup

• In bowl used for cream cheese mixture, combine maple syrup, remaining cinnamon, and 1 TBSP butter (2 TBSP for 4 servings); cover with plastic wrap. • Microwave until butter has melted, 30-45 seconds. Carefully uncover and stir to combine.

Finish & Serve

• Halve French toast and divide between plates. Drizzle with cinnamon maple syrup and sprinkle with almonds. • Serve with fruit salad on the side.

Bacon is fully cooked when internal temperature reaches 145°.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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