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French Toast Turkey Sandwich

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Photo by Ted Cavanaugh

The fastest way to turn turkey into breakfast: eat it on French toast.

Recipe information

  • Yield

    4 servings

Ingredients

6 slices thick-cut bacon
2 tablespoons light brown sugar
1 teaspoon coarsely ground black pepper
3 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of kosher salt
4 slices thick country-style white bread
2 tablespoons unsalted butter
Leftover cranberry sauce, leftover sliced turkey, and arugula leaves (for serving)

Preparation

  1. Step 1

    Preheat oven to 400°. Sprinkle bacon with brown sugar and pepper; transfer to a wire rack set inside a foil-lined rimmed baking sheet and bake until browned and crisp, 20–25 minutes. Let cool.

    Step 2

    Whisk eggs, milk, vanilla, cinnamon, and salt in a large baking dish. Add bread slices and let sit, turning to coat, until bread has absorbed most of the liquid, about 5 minutes.

    Step 3

    Melt 1 Tbsp. butter in a large skillet over medium heat. Cook 2 slices of bread until golden brown, about 3 minutes per side. Repeat with remaining 1 Tbsp. butter and 2 slices of bread.

    Step 4

    Assemble sandwiches using leftover cranberry sauce, leftover turkey, arugula, and bacon, and cut in half.

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