Bacon and Cream Cheese-Stuffed French Toast

1. 1

   Use sharp knife to make horizontal cut in one side of each bread slice to make pocket, being careful to not cut through to opposite side.

2. 2

   Fill pockets with cream cheese product and bacon; press cut edges of pockets together to seal.

3. 3

   Heat large nonstick skillet on medium heat.

4. 4

   Whisk eggs, milk and Parmesan in pie plate until blended.

5. 5

   Dip stuffed bread slices, 1 at a time, in egg mixture, turning to evenly coat both sides.

6. 6

   Add to skillet, in batches if necessary; cook 4 to 5 min.

7. 7

   or until golden brown on both sides, turning after 3 min.

8. 8

   Serve topped with syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.