Welcome to breakfast heaven! This Bacon Blackberry French Toast sandwich is every bit as delicious as it sounds—stacked with crispy bacon, jam and creamy mascarpone eggs.
Mother’s Day (or any weekend) is the perfect excuse to serve this indulgent Bacon Blackberry Stuffed French Toast Sandwich. It combines sweet blackberry jam and fresh fruit with salty, crispy bacon and rich mascarpone-swirled scrambled eggs for an unforgettable breakfast or brunch.
The sandwich is simple to adapt: swap the blackberry jam for another flavor, use different fruit, or change the meat to suit your tastes. It reheats well and makes a show-stopping treat for family gatherings.
This sweet-and-savory French toast sandwich is the ultimate breakfast
Kitchen Tools
- A large skillet or pan: A 12-inch pan fits about four slices at once; smaller pans will require batches.
- Prep bowls for whisking and staging ingredients.
- A spatula and whisk
- Measuring cups and spoons
Ingredients
- Thick sandwich bread: White sandwich bread, Texas Toast or brioche slices work best—avoid whole grain or oat bread for this sandwich.
- Eggs
- Powdered sugar, cinnamon and salt
- Bacon: Crispy bacon cooked however you prefer; air fryer bacon is convenient and gets very crispy.
- Cream cheese and mascarpone: Mascarpone makes the scrambled eggs exceptionally creamy and pairs beautifully with the jam and bacon.
- Jam: Blackberry is my favorite here, but use any jam you like or a quick homemade version.
- Fresh fruit and maple syrup for serving
How To Make French Toast Sandwiches
- Prep the custard: In a shallow bowl whisk together powdered sugar, cornstarch and cinnamon. Add three eggs, milk and vanilla and whisk until combined. Dip each bread slice, one at a time, letting excess drip back into the bowl.
- Cook the french toast: Fry slices over low–medium heat 3–5 minutes per side until golden and slightly crisp. Cook in batches if needed. Keep finished slices warm on a plate covered with foil.
- Make the scrambled eggs: Whisk the remaining eggs with a bit of milk and salt. Scramble gently in a separate pan. When nearly set, add dollops of mascarpone and stir until it melts into creamy curds. For a slightly crisp edge, raise the heat briefly at the end.
- Cook the bacon: Fry, bake or air-fry bacon while you’re preparing the other components, or use pre-cooked bacon to save time.
- Assemble: Spread cream cheese on one slice of french toast and jam on the other. Layer with bacon and the mascarpone scrambled eggs, press together, then cut in half. Top with powdered sugar, fresh blackberries and maple syrup, and serve warm.
Pro Tips
The best scrambled eggs: Cook eggs low and slow. Stir gently to create soft curds, add mascarpone when nearly cooked, then briefly raise the heat to develop a slightly crisp exterior—creamy inside, lightly crisp outside.
Time-savers: Make bacon and french toast ahead and refrigerate. Reheat the toast in a toaster or oven and the bacon in the microwave, then make the eggs and assemble just before serving.
Multi-pan vs. one pan: Using two pans—one for french toast and one for eggs—speeds things up. You can also cook everything sequentially in one pan if needed.
Leftover Storage
Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat wrapped in foil in a 300°F (150°C) oven for 10–15 minutes or until warmed through, or microwave for 30–60 seconds for a quicker option.
Other breakfast ideas
Overnight French Toast Casserole · Strawberry Rolls · Southern Biscuits and Gravy · Cinnamon Apple Bread · Freezer Breakfast Sandwiches
These Bacon Blackberry French Toast Sandwiches are a family favorite. The sweet-and-savory pairing makes them a memorable brunch that’s worth the effort.
Happy eating!
Bacon Blackberry French Toast Sandwich
Caitlyn Erhardt
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Ingredients
For French Toast
- 8 Slices Thick White Bread
- 3 Eggs
- ½ Cup Milk
- 1 teaspoon Vanilla Extract
- 1 Pinch Cinnamon (Optional)
- 2 tablespoon Powdered Sugar
- 1 teaspoon Cornstarch
For The Eggs
- 4 Eggs
- 2 tablespoon Milk
- 8 tablespoon Mascarpone Cheese
- Sea Salt To Taste
For the French Toast Sandwich
- 4 tablespoon Cream Cheese
- 8 Slices Bacon (crispy)
- 4 tablespoon Blackberry Jam
For Serving
- Fresh Blackberries
- Maple Syrup
- Powdered Sugar
Instructions
For the French Toast
- Combine powdered sugar, cornstarch and cinnamon in a shallow bowl. Add three eggs, milk and vanilla and whisk to combine.
- Dip each bread slice in the mixture and add to a preheated skillet. Cook in batches if needed.
- Cook 3–5 minutes per side over low–medium heat until golden and crispy. Cover and keep warm.
For the Eggs
- Whisk remaining eggs with milk and salt. Scramble in a separate pan to your liking.
- When eggs are nearly set, add mascarpone in dollops and stir until melted. Optionally raise heat briefly for a crisp edge.
Assembling the French Sandwiches
- Cook bacon while eggs and french toast are cooking or use pre-cooked bacon.
- Spread cream cheese on one slice and jam on the other. Top with bacon and scrambled eggs and press together.
- Cut in half and finish with powdered sugar, fresh blackberries and maple syrup. Serve warm.
Notes
Bacon Note
Leftover bacon or air-fryer bacon speeds up prep and gives a great crisp texture.
Leftover Storage
Store in an airtight container in the fridge up to 2 days. Rewarm in oven or microwave before serving.
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Nutrition
Calories: 675 kcal
Carbohydrates: 68.1 g
Protein: 35 g
Fat: 28.9 g
Saturated Fat: 10.1 g
Cholesterol: 328 mg
Sodium: 1352 mg
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