Calling all breakfast lovers! This twofer breakfast sandwich is the classic egg sandwich layered with hash browns, bacon, egg and cheese...then sandwiched between two slices of French toast. Serve it straight up or with a side of syrup for a little decadence!
The Ultimate Breakfast Sandwich
To make French toast: In a large shallow baking dish, beat together eggs, heavy cream, milk, sugar, vanilla and cinnamon. Add in two slices of bread, turn to coat, press bread down slightly to soak up custard. Set aside for 2-4 minutes or until custard is absorbed.
In the meantime, heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat. Pan is ready when foaming starts to subside. Transfer two slices of bread into pan. Add two more slices of bread to the custard to soak while cooking other slices in pan. Cook until bread is golden brown and center is firm, but slightly gives when pressed, about 2 minutes per side. Transfer cooked bread to wire rack to keep warm while remaining slices are cooked. Add more butter and oil to pan as needed. Cooking remaining slices of bread in batches of two.
To assemble: Cook 2 eggs in a hot skillet over-easy style; place a slice of cheese on top of two. Remove pan from heat and cover with lid or plate for 2 minutes for cheese to melt. Repeat with remaining eggs and cheese. Layer one slice of French toast with: 1/2 cup hash browns, egg and bacon. Place a second slice of toast on top. Repeat with remaining ingredients. Dust sandwiches with powdered sugar.