French Toast With Eggs & Bacon Recipe

Gather & ready

Remove bread from packaging so it’s slightly dry (stale bread soaks custard better). Crack eggs for the custard into a shallow wide bowl or baking dish large enough to dip bread slices.

Preheat a large skillet or griddle over medium heat. Have one small skillet ready for bacon/eggs or plan to cook bacon first and keep warm.

In the shallow bowl with the cracked eggs, add the milk, heavy cream (if using), granulated sugar, vanilla extract, ground cinnamon, and salt.

Whisk vigorously until fully combined and slightly frothy, about 20–30 seconds. Taste and adjust cinnamon or sugar if desired.

Cook bacon

Place a cold large skillet over medium heat. Lay bacon strips in a single layer. Cook, flipping every 3–4 minutes, until crisped to your liking, about 10–12 minutes total. Transfer bacon to a paper towel–lined plate to drain and keep warm.

Cook eggs

Wipe skillet lightly if needed and add 1 tsp oil or 1/2 tbsp butter. Reduce heat to medium-low for eggs. Crack eggs into the skillet and cook sunny-side up (about 3–4 minutes) or scramble by whisking and stirring until set (2–3 minutes). Season with black pepper and a pinch of salt. Keep eggs warm with bacon until French toast is ready.

Increase griddle/skillet heat to medium. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the surface.

Working 2–3 slices at a time (depending on pan size), submerge each bread slice in the egg custard for 5–8 seconds per side. Let excess drip back into the bowl—do not soak so long that bread falls apart.

Place soaked bread slices onto the hot skillet. Cook until golden brown on the first side, about 2–3 minutes, then flip and cook an additional 1.5–2 minutes until cooked through and nicely browned. Add additional butter (about 1 tsp) between batches as needed.

Transfer cooked French toast to a warm plate or oven set to low (about 200°F / 95°C) to keep warm while finishing remaining slices.

Divide French toast among 4 plates (two slices per person). Arrange two bacon strips and one cooked egg per plate alongside the toast.

Top French toast with a pat of butter if desired, drizzle with 1 tbsp maple syrup per serving (4 tbsp total), and sprinkle powdered sugar lightly if using.

Serve immediately while hot.