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1
Preheat the oven to 300 degrees F.
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2
Lay the bread on a flat work surface.
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3
Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.
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4
In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon.
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5
Place the bread flat in a casserole dish and cover with the egg mixture.
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6
Let soak for 5 to 10 minutes.
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7
*(NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.)
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8
Heat a large skillet over medium-high heat.
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9
Melt 2 tablespoons of the butter in the pan.
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10
Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side.
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11
Remove from the pan, place on a baking sheet and keep warm in the oven.
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12
Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
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13
Sprinkle the French toast with powdered sugar and serve immediately with syrup, and bacon twirls on the side.
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14
Preheat the oven to 425 degrees F.
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15
Cover a baking sheet with aluminum foil.
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16
Place the bacon in an even layer on the sheet and twist each slice from both ends to create a corkscrew effect.
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17
Return to the baking sheet and press down on both ends to keep from unraveling.
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18
Bake in the oven until brown and crisp, about 12 to 15 minutes, turning as needed halfway through the cooking time.
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19
Remove from the oven and drain on paper towels.
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20
Serve warm.
