Brown Sugar & Bacon Stuffed French Toast

• 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.

• 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.

• 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.

• 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.

• 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.