French Toast Turkey Sandwich
['6 slices thick-cut bacon', '2 tablespoons light brown sugar', '1 teaspoon coarsely ground black pepper', '3 large eggs', '1 cup milk', '1/2 teaspoon vanilla extract', '1/4 teaspoon ground cinnamon', 'Pinch of kosher salt', '4 slices thick country-style white bread', '2 tablespoons 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.
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