Savory French Toast Bake

Spread each of the 12 slices of bread evenly with cream cheese on one side of the bread. I used an averagely thick amount of cream cheese, but you can go thin or thick, depending on your preference. I find it easiest to do this on a clean countertop and just keep the bread on the counter.

To a large bowl, add the egg, milk, salt, pepper, and whisk to combine.

Briefly dunk each slice of bread in the milk mixture. You don't want it soaking wet or it will disintegrate. After dunking, I put each slice immediately in the prepared baking dish, with each successive sliced stacked next to it.

Evenly sprinkle the bacon over the bread, gently nudging some bacon down in between the bread slices.

Evenly sprinkle with the cheese, and again, gently nudge a bit of the cheese in between each slice of bread so it's not just all mounded up on top.

Optionally, evenly sprinkle with the rosemary and bake for about 30 minutes, or until cheese has melted and is nicely golden browned in color or to your liking, and the bacon is cooked through.

Optionally, for a sweet-and-savory flavor, evenly drizzle with honey. If you're not into sweet-and-savory flavor combos, definitely omit the honey.

Serve immediately. French toast is best fresh but will keep airtight in the fridge for up to 5 days and can be gently reheated.