All of your breakfast favorites come together in this French toast club sandwich, a breakfast sandwich you’ll never forget. Stack up some crispy bacon, sausage, cheese, a fried egg and freshly griddled French Toast. Then drizzle (or douse) the whole thing with maple syrup. It doesn’t get much better than this, folks!
The key is to find a really good bakery bread. Don’t use regular sliced bread… it won’t be the same! I popped into a bakery and found the perfect French loaf which I cut into thick slices.
I cooked some sausage patties and bacon on my electric griddle and fried one egg per sandwich.
Then I dunked my bread slices into an egg mixture and griddled them until they were a delicious golden brown.
Next, I stacked everything club sandwich-style, secured it with sandwich picks, and cut into fourths from corner to corner.
Once on a serving plate, everyone can add as much or as little maple syrup as desired. The sweet and savory combo is to die for!
Enjoy!
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French Toast Club Sandwich
Try my other French Toast recipes too:
French Toast Pancakes with Cinnamon Butter and Fresh Berries
French Toast Club Sandwich
Ingredients
- 1 lb French bread loaf rectangular, not round
- 9 slices bacon
- 12 oz ground breakfast sausage
- 6 eggs, divided
- 3 slices pepper jack cheese
- 2 cups milk
- 1/2 teaspoon vanill
- 1 teaspoon cinnamon
- Maple syrup
Instructions
- Slice French bread into 9 slices. Set aside.
- Form sausage into very thin and large patties (like hamburgers) so that they'll cover a whole slice of bread. Fry the sausage and bacon until cooked. Add a slice of pepper jack cheese to each sausage when cooked and let melt.
- Beat together 3 eggs, milk, vanilla and cinnamon. Dunk the bread slices into the egg mixture and cook on the griddle until golden brown and firm, not soggy. Flip and cook other side of French Toast. While doing this, fry eggs on griddle.
- Assemble French Toast Club sandwich from bottom to top: toast slice, sausage and cheese, toast slice, egg and bacon, toast slice. Secure with toothpicks, then cut corner to corner into fourths. Serve with maple syrup.
Notes
Nutrition
