Cook bacon til crispy, then crumble or chop into small pieces. If you want bacon that stays pretty much straight, instead of curling up into unrecognizable shapes, then start with a cool griddle or pan. Add the bacon before the pan heats up.
Beat the cream cheese til smooth, then beat in the maple syrup. Test the flavor, add more syrup if desired. Fold in the crumbled bacon with a rubber spatula. Set aside.
Preheat griddle to 325 degrees, or on the stove at medium heat. Cut 8 slices of French bread about 1 inch thick. In a pie pan, or 8×8 baking dish, crack the eggs and add 1/2 of the cinnamon. Mix carefully with a fork. When cinnamon is mixed in add the vanilla and nutmeg and stir again. Add the milk and stir.
Grease griddle with shortening. Dip two pieces of bread at a time into the egg dredge. Let them sit for 10-15 seconds before turning them over to repeat on the other side. Place the soaked bread onto the hot griddle. Repeat with two more slices of bread. Add the remaining cinnamon to the egg mixture and repeat process with last four slices of bread. Cook for 2-3 minutes per side, or until golden brown. Adjust heat if necessary.
Spread about 1/4 cup of the cream cheese mixture between two slices of the French toast. Top with powdered sugar, jam, or syrup. Eat while still warm.
Read the original article by Eat and Say Yum