Sandra Lee’s stuffed French toast

The Food Network's Sandra Lee shares her memorable Mother's Day recipes for the perfect Sunday brunch. Her apricot- and cream cheese-stuffed French toast served with sugar and spice bacon will remind mom just how grateful you are!

Sugar-and-spice bacon
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Serves six


    • 3 tablespoons brown sugar
    • 2 tablespoons finely chopped pecans
    • 1 1⁄2 teaspoons ground black pepper
    • 12 thick-cut bacon slices


Baking Directions:

Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil. Place a wire rack in the prepared pan. Spray with nonstick cooking spray.In a small bowl, stir together sugar, pecans and pepper. Rub sugar mixture over top of bacon slices. Place bacon on prepared rack, sugar-side up.Bake for 22 to 25 minutes. Let stand for five minutes before serving.