Cook the bacon (if using): in a skillet over medium heat, cook bacon 8–10 minutes until crispy. Drain on paper towels.

In a shallow bowl, whisk eggs, milk, maple syrup (or sugar), cinnamon, vanilla, and a pinch of salt until smooth.

Preheat a large skillet or griddle over medium heat and melt 1 tablespoon of butter or coconut oil. Keep another tablespoon nearby for later.

Working one slice at a time, dip bread into the egg mixture — about 5–10 seconds per side for thick-cut; less for thin slices. Don’t oversoak or it will get soggy.

Place dipped bread on the hot skillet. Cook 2–3 minutes per side until golden brown. Reduce heat to medium-low if browning too fast.

For a warm, melty sandwich, butter the outside lightly and place back in the skillet over low heat for 1–2 minutes per side.

Place a slice of cheese on one hot French toast slice so it melts slightly. Add 2 slices of bacon (or avocado/tempeh bacon), and a thin spread of jam or Greek yogurt if desired. Top with the second French toast slice.

Cut in half and serve immediately with fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar.