- 6 slices thick-cut bacon
- 2 tbsp. light brown sugar
- 1 tsp. coarsely ground black pepper
- 3 large eggs
- 1 c milk
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of kosher salt
- 4 slices thick country-style white bread
- 2 tbsp. unsalted butter
- Leftover cranberry sauce, leftover sliced turkey, and arugula leaves (for serving)
- Preheat oven to 400°. Sprinkle bacon with brown sugar and pepper; transfer to a wire rack set inside a foil-lined rimmed baking sheet and bake until browned and crisp, 20–25 minutes. Let cool.
- Whisk eggs, milk, vanilla, cinnamon, and salt in a large baking dish. Add bread slices and let sit, turning to coat, until bread has absorbed most of the liquid, about 5 minutes.
- Melt 1 Tbsp. butter in a large skillet over medium heat. Cook 2 slices of bread until golden brown, about 3 minutes per side. Repeat with remaining 1 Tbsp. butter and 2 slices of bread.
- Assemble sandwiches using leftover cranberry sauce, leftover turkey, arugula, and bacon, and cut in half.