• 1 1/2 cup (350 mL) peanut butter
• 2 tbsp (30 mL) sugar
• 3 tbsp (45 mL) butter
• 1 package duBreton Organic Pork Bacon
• 4 eggs
• 1/2 cup (120 mL) milk
• 1 tbsp (15 mL) vanilla
• 1/2 tbsp (7 mL) cinnamon
• 10 slices white crusty bread
• Maple syrup (optional, for topping)
• Icing sugar (optional, for topping)

1. In a medium sauce pan over low heat, combine peanut butter, sugar and butter until melted.
2. Evenly spread peanut butter mixture on a 9”X13” baking sheet linked with parchment
3. Place in freezer for approximately 20 minutes while you prepare the bacon.
4. While peanut butter mixture is cooling, cook bacon and set aside
5. Combine eggs, milk, vanilla and cinnamon in a medium sized bowl and set aside.
6. Remove peanut butter mixture from freezer and cut into squares, slightly smaller than the slices of bread.
7. Place peanut butter mixture on top of one slice of bread, top with 2 slices of bacon and another slice of bread to form a sandwich.
8. Dip sandwich into egg mixture, lightly coating all over.
9. In a large pan, melt 1 tbsp (15 mL) of butter over medium low heat. Place sandwich in pan and gently press down to seal edges.
10. Fry each sandwich, until browned, flipping once to cook each side.
11. Let rest for 5 minutes before slicing in half.

Serve with :

Fresh fruit.

The peanut butter filling will melt out the sides while cooking if they are too close to the edge. Garnish with crumbled bacon, sift icing sugar and/or drizzle with maple syrup before serving.