8 slices bacon, halved
1 tablespoon maple syrup
2 eggs
1 cup whole milk
1 tablespoon maple syrup
1/2 teaspoon cinnamon
8 thick slices white country loaf
2 tablespoons butter
8 ounces provolone cheese, grated
Preheat the oven to 400 degrees. Brush the bacon with maple syrup on both sides. Place on a nonstick baking sheet and bake for 20 minutes, flipping once or until very crispy and golden. Set aside on a rack to drain.
Whisk together the eggs, milk, maple syrup, and cinnamon.
Heat the butter in a nonstick pan over medium-low heat. Dip two of the slices of bread in the custard for a few seconds, until nicely soaked. Place the slices in the pan, and top each one with 1/4 of the cheese and 4 of the bacon slice halves. Cook for 5 minutes, then dip 2 more of the bread slices in the custard, and place on top. Immediately flip the sandwiches over and cook for 5 more minutes on the other side. Remove the sandwiches from the pan and repeat with the other two sandwiches.
Serve with maple syrup on the side, if desired.