In a medium bowl, whisk together eggs, half and half, granulated sugar, and vanilla.

Dip each slice of Martin’s Cinnamon Raisin Swirl Potato Bread into the egg mixture.

Heat a large skillet over medium-low heat and melt butter.

Add the soaked slices of Martin’s Cinnamon Raisin Swirl Potato Bread to the hot skillet and cook for about 4 minutes on each side until the outside is a light golden brown and the inside is heated through. When cooked, remove the French toast to a serving platter or individual serving plates.

In a small bowl, stir together the softened cream cheese and powdered sugar.

Spread the cream cheese mixture on top of half of the slices of French toast.

Spoon about 2 - 3 tablespoon of the apple pie filling on top of the cream cheese on each piece of cream cheese covered French toast.

Sprinkle each with a dash of cinnamon.

Divide the crumbled bacon evenly between the 4 apple-covered slices of French toast and place the bacon pieces on top of the apple pie filling.

Cover the top of each Apple Maple Bacon Stuffed Cinnamon Raisin French Toast with one slice of cooked French Toast.

Drizzle each serving of Apple Maple Bacon Stuffed Cinnamon Raisin French Toast with maple syrup and sprinkle with a dusting of powdered sugar.

To make the Maple Bacon, place the brown sugar in a small bowl and pour the maple syrup into a separate small bowl. Dredge each slice of bacon into the brown sugar and then into the maple syrup. Place the strips of bacon on a baking sheet covered with parchment paper.

Bake in a preheated oven at 350 degrees F for about 15 minutes to 18 minutes. Watch closely so it does not burn.