Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line it with parchment.

Remove the crusts from each bread slice. If you prefer more compact bites, flatten each slice lightly with a rolling pin.

Cut every bacon slice in half crosswise and set the halves aside for wrapping.

In a medium bowl, stir the softened cream cheese together with the garlic powder, onion powder, and black pepper until smooth and evenly seasoned.

Spread about 1 to 2 tablespoons of the cream cheese mixture over each bread slice. Cut each slice into halves or thirds depending on the size of the slices to create bite-sized portions.

Roll each filled bread piece tightly to enclose the filling. Wrap one bacon half around each roll and secure it with a toothpick pushed through the center.

Place the wrapped rolls seam-side down in the prepared baking dish, arranging them in a single layer with a little space between each.

Bake for 22 to 24 minutes, or until the bacon is crisp and the bread turns golden brown.

Remove from the oven and allow the rolls to cool for a few minutes. Serve warm, with pepper jelly or jam on the side if you like a sweet-spicy contrast.