Bourbon Maple Bacon Toast

Bourbon Maple Bacon Stuffed French Toast is a wonderful way to turn a classic breakfast into a decadent treat. The combination of rich brioche bread filled with smoky crispy bacon and creamy cheese, all topped with a warm maple bourbon glaze, makes this dish perfect for a special weekend brunch or an indulgent morning pick-me-up.

I first made this for a holiday brunch, and every time since, it has been met with hungry smiles and requests for seconds. The glaze brings that boozy richness that makes it feel extra special without overwhelming the flavors.

Ingredients

• Eight thick slices of brioche or challah bread choose fresh, sturdy slices that can hold the filling without falling apart
• Six strips of thick-cut bacon go for thick slices to get that perfect crispy but meaty texture
• Four large eggs the base for the custard dip; fresh eggs give a better flavor and color
• Half a cup of whole milk adds creaminess to the custard mixture
• One tablespoon vanilla extract introduces a subtle aromatic sweetness
• Quarter teaspoon cinnamon brings a hint of warm spice
• Two tablespoons butter for frying, best if unsalted so you control the seasoning
• Quarter cup cream cheese, softened provides a creamy texture and mild tang that pairs well with bacon
• One cup pure maple syrup the foundation of the glaze, use real maple syrup for depth
• Two tablespoons bourbon adds a smoky complexity and caramel notes to the glaze
• One teaspoon vanilla extract for an extra layer of flavor in the glaze
• Pinch of salt balances the sweetness in the glaze

Step-by-Step Instructions

Sear the Bacon:

Cook the bacon on a wire rack placed over a baking tray in an oven preheated to 400 degrees Fahrenheit until crispy, about 15 minutes. This method helps the fat drain away and keeps the bacon evenly cooked. Once done, let it drain on paper towels then chop into small pieces.

Prepare the Custard Mixture:

In a shallow dish, whisk the eggs, whole milk, vanilla extract, and cinnamon together until fully combined. This mixture will soak the bread slices to create that classic French toast custard texture.

Make the Filling:

Mix the softened cream cheese with the small bacon pieces until the blend is even. The cream cheese softens the bacon’s saltiness while adding richness.

Stuff the Bread:

Cut a pocket into the side of each slice of brioche or challah without cutting all the way through. Spoon the bacon and cream cheese mixture inside each pocket, filling it generously but carefully to keep the bread intact.

Dip the Stuffed Bread:

Submerge each stuffed bread slice into the egg mixture, making sure both sides are fully coated but not soggy. This allows the bread to soak up the custard and cook evenly.

Cook the French Toast:

Heat butter in a skillet over medium heat until melted and foaming. Place each stuffed slice in the pan and cook for three to four minutes on each side until golden brown and slightly crisp on the outside while soft inside.

Make the Bourbon Maple Glaze:

In a small saucepan over low heat, combine maple syrup, bourbon, vanilla extract, and a pinch of salt. Warm gently for about two minutes until the glaze is hot and fragrant but not boiling. This glaze will drizzle beautifully over the cooked French toast.

Serve Immediately:

Plate the golden stuffed French toast slices and generously drizzle the warm maple bourbon glaze over the top for a perfect balance of sweet and savory flavors.

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My favorite part of this recipe is the gooey bacon and cream cheese filling. I remember the first time I served this to friends who usually shy away from overly fancy breakfasts—now it’s a request every time we meet. That combination of smoky bacon with creamy cheese inside fluffy bread is pure comfort.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a low oven or toaster oven to keep the bread crisp and the filling warm. The glaze can be stored separately and warmed just before serving for best texture.

Ingredient substitutions

If bourbon is not on hand, use a splash of dark rum or omit it for a non-alcoholic version, just add a bit more vanilla for depth. Cream cheese can be swapped with mascarpone for a silkier texture. For a bacon alternative, try smoked turkey bacon or a plant-based bacon substitute to suit dietary preferences.

Serving suggestions

This French toast goes beautifully with a side of fresh berries or sliced citrus fruit to cut the richness. A dollop of whipped cream or a sprinkle of chopped toasted nuts adds texture. Pair with a hot cup of coffee or a mimosa for a brunch treat that feels special without being complicated.

Cultural context

French toast, or “pain perdu,” has been around for centuries as a way to revive day-old bread. This stuffed version takes the idea up a notch by adding savory bacon and cream cheese inside, making it a perfect blend of sweet and savory that’s beloved in American brunch culture, especially in southern and comfort-food inspired menus.

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Frequently Asked Questions

→ What type of bread works best for this dish?

Use thick slices of brioche or challah for a soft yet sturdy base that holds the filling well during cooking.

→ How do you achieve crispy bacon inside the stuffed bread?

Cook the bacon on a wire rack in the oven at 400°F until crisp, then chop before stuffing to maintain texture and flavor.

→ Can the glaze be prepared ahead of time?

Yes, simmer the maple syrup, bourbon, vanilla, and salt mixture beforehand and warm gently before serving.

→ What's the purpose of the egg and milk mixture?

This helps coat the stuffed bread slices, creating a golden, tender crust when cooked in butter.

→ How long should the stuffed toast cook on the skillet?

Cook each side for 3-4 minutes over medium heat until the exterior is golden brown and cooked through.