This was not nearly as sweet as it looks. The cream cheese muted the sweetness, and the saltiness of the bacon really balanced out and brought everything together. It was perfect.

I have to admit that I got the idea for this recipe from my father-in-law. We visited my husband’s mother and her husband for brunch one day and he made us French toast stuffed with peanut butter and cream cheese. He topped it with butter and maple syrup. I was blown away!

Later, I was introduced to cookie butter. Ever since that, life altering, moment I have been exploring ways to use the stuff. Other than right from the spoon, which it totally fine, and blissful!

– 1 loaf thin sliced French bread (or whatever you like)

-8 oz. brick cream cheese (I always use Kraft Philadelphia Regular/Original, to me there is no substitute)

– 8 to 10 oz. Biscoff Spread, crunchy (I used equal parts cream cheese to cookie butter, but it is all up to you)

-6 to 8 large eggs (I used my pullet eggs; they are pretty small so I used 10)

-1/4 c. whole milk

-1 Tbsp. vanilla

-store purchased blackberry syrup (warmed in microwave for ~ 45 seconds)

-12 oz. bacon (layered on paper towels and cooked until slightly crisp in microwave, about 9-10 minutes. Chop)

-1 to 2 Tbsp. powdered sugar (staged in a small mesh strainer for dusting)

Spread one side each of two slices of bread with cream cheese and cookie butter. Sandwich together. Repeat with all bread. Set sandwiches aside. Beat eggs, milk, and vanilla together until well combined. Dip sandwiches into egg batter and fry in a large, greased, skillet on medium high heat for 2-3 three minutes, until golden brown, on each side. Store cooked French toast in a 170 degree oven until all French toast is cooked. To serve: Place cooked French toast slices on a plate, top with chopped bacon and blackberry syrup. Dust with powdered sugar. EAT, EAT, EAT!

Compelling Calorie Clue:  ~ 100 calories worth of Nutter Butters equals ~ 1 and 1/2 of their regular sized cookies.