French Toast Turkey Sandwich
6 slices thick-cut bacon
2 tablespoons light brown sugar
1 teaspoon coarsely ground black pepper
3 large eggs
1 cup milk
½ teaspoon vanilla extract
¼ 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)
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.?
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.?
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.?
Assemble sandwiches using leftover cranberry sauce, leftover turkey, arugula, and bacon, and cut in half.