This is a ridiculously decadent and delicious breakfast. Crispy salty bacon, sweet maple filling, and rich eggnog. You can make this without the leftover eggnog (use eggs+milk+sugar instead), or without the bacon. It’s so good.
Pros to this dish: all delicious ingredients, all delicious. There’s no way this is BAd, no CONs at all, even if you forget the bacon.
I did not know about the best way to cook bacon until I made this dish! There’s even a website devoted to it. Just put your bacon into a baking pan and put into the cold oven. Set to 400, and set the timer for 20 minutes. That’s it! Magical crispy bacon every time.
Bake in a pyrex
Don’t bake on the stove!
And that way you can prepare the rest of the dish while the bacon is cooking. Make the filling: mix cream cheese with brown sugar and a dash of maple syrup. I used half a block of cream cheese, and a little less than that amount of brown sugar. You can’t really have too much of this filling. It’s SO GOOD.
If you needed to translate the first person direct object pronoun into the most widely spoken aboriginal language in Canada, you could say to a speaker, “Cree me.”
And if the largest group of First Nations people in Canada made their own concoction a la Mississippi pie, they could call it Cree Mud
The big plus of using eggnog for french toast is that you don’t have to measure anything, really. Just whisk (number of people) eggs in with some eggnog (1/2 c per person or so). A pie tin is the best vessel for this, so you can dip your bread.
Then spread your bread with the deliciousness, and put a piece of bacon in every other piece of bread.
This bread is like the CBS daytime lineup, ready for Phil-ing (though CBS uses the doctor and we’ll use bacon)
Make little sandwiches of wonderful, and quickly dip them in the eggnog mix. Fry for about 3 minutes on each side, or until they’re nice and brown and yummy looking.
Filled!
If this bread was wearing underwear would it be a diphthong? Unfortunately I’m pretty bad at telling what a diphthong is (Vietnamese is full of them)
Everyday is FryDay!
No need for makeup here, we certainly don’t need any brownzer
Usually people serve french toast with syrup but this basically has syrup inside it. It’s very good with a side of bacon.
Bacon stuffed eggnog french toast. This is ingredients per person.
Two pieces of good bacon-one for stuffing and one for eating. If you’re using the thin little slices double this.
Two pieces of white bread (white soaks up the egg better)
One egg
1/2 cup eggnog
1 oz cream cheese (so I made four servings and used half a package)
~ 1 TB brown sugar
~1 tsp maple syrup
A little bit of butter (for frying)
If you’re literally making this for one person, don’t dirty another pan and just cook your bacon in the pan you’re planning on using. If more, though, use the bacon method– line a pan with bacon and put into a cold oven. Turn to 400 degrees, and set a timer for 20 minutes.
Beat the egg and eggnog together in a pie pan.
Mix the cream cheese, brown sugar, and maple syrup together. Spread on the bread slices.
Break a piece of bacon in half and put into a sandwich. Dip both sides of the sandwich into the eggnog mixture, and fry in a skillet over medium heat until nice and brown on both sides. Serve with the other piece of bacon.
Baking and Math 
I’m pretty disappointed that you missed the ba-con pun in the “don’t bake on the stove” caption. Try to do better next time. 😉
They’re both supposed to be puns! Bacon a pyrex, don’t bacon the stove. I was trying to cover up the fact that the first pun doesn’t work by pretending to be subtle
Ah, I’m not so quick! But on the other hand, I am full of delicious bacon because I prepared it this way tonight. Thanks for telling me the secret.