Kicked-up French Toast

Recipe courtesy EmerilLagasse, 2001

submitted by Webfoot

8 slices stale cinnamon-raisin bread* 
2 ounces cream cheese, softened 
4 large eggs 
1 1/4 cups milk 
3 tablespoons light brown sugar 
3/4 teaspoon vanilla extract 
1/2 teaspoon cinnamon 
2 tablespoons unsalted butter 
Powdered sugar, as topping 
Maple or Cane Syrup, as desired 

Bacon Twirls, recipe follows 

Preheat the oven to 300 degrees F. 
Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of 
cream cheese, and top each with the remaining slices of bread. 
In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon. 
Place the bread flat in a casserole dish and cover with the egg mixture. Let soak for 5 
to 10 minutes. 
*(NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get 
too soggy.) 
Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. 
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. Remove from the pan, place on a baking 
sheet and keep warm in the oven. Melt the remaining 1 tablespoon of butter in the pan 
and cook the remaining bread. 
Sprinkle the French toast with powdered sugar and serve immediately with syrup, and 
bacon twirls on the side. 

Bacon Twirls: 

1 pound bacon 
Preheat the oven to 425 degrees F. 
Cover a baking sheet with aluminum foil. Place the bacon in an even layer on the 
sheet and twist each slice from both ends to create a corkscrew effect. Return to the 
baking sheet and press down on both ends to keep from unraveling. 
Bake in the oven until brown and crisp, about 12 to 15 minutes, turning as needed 
halfway through the cooking time. 
Remove from the oven and drain on paper towels. Serve warm. 
Yield: 4 to 6 servings 
Yield: 4 servings 
Prep Time: 30 minutes 
Cook Time: 20 minutes 
Difficulty: Medium