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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.