Bourbon Maple Bacon French Toast (Print Version)
Brioche slices filled with maple-bourbon cream cheese and bacon, golden-cooked and topped with syrup.
# Ingredients:
→ For the French Toast
01 -
8 slices thick-cut brioche or challah bread, preferably day-old
02 -
4 large eggs
03 -
1 cup whole milk
04 -
1/4 cup heavy cream
05 -
2 tablespoons bourbon, optional
06 -
2 tablespoons pure maple syrup
07 -
1 teaspoon pure vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
1/4 teaspoon ground nutmeg
10 -
Pinch of salt
11 -
4 tablespoons unsalted butter, for cooking
→ For the Stuffing
12 -
8 ounces cream cheese, softened
13 -
1/4 cup powdered sugar
14 -
1/4 cup pure maple syrup
15 -
1 teaspoon bourbon, optional
16 -
6 slices cooked bacon, crumbled
→ For Topping
17 -
Maple syrup, for serving
18 -
Powdered sugar, for dusting
19 -
Extra crumbled bacon
20 -
Fresh berries, optional
21 -
Whipped cream, optional
# Steps:
01 -
Preheat oven to 400°F. Arrange bacon slices in a single layer on a parchment-lined baking sheet. Bake 15–18 minutes until crisp. Transfer to paper towels and let cool completely before crumbling.
02 -
In a medium bowl, beat softened cream cheese until smooth. Mix in powdered sugar, maple syrup, and bourbon if using. Fold in crumbled bacon, reserving a little for garnish. Filling should be thick and spreadable.
03 -
Pair bread slices and spread 2–3 tablespoons of the cream cheese filling on one slice of each pair. Top with the second slice, pressing gently to seal and hold the filling.
04 -
In a large bowl, whisk together eggs, milk, heavy cream, bourbon, maple syrup, vanilla, cinnamon, nutmeg, and a pinch of salt. Pour mixture into a shallow dish suitable for dipping sandwiches.
05 -
Heat a large skillet or griddle over medium heat. Melt 1 tablespoon butter. Dip each stuffed sandwich in custard, soaking for 20–30 seconds per side. Cook for 3–4 minutes per side, until golden and crisp. Repeat with remaining sandwiches, adding butter as necessary.
06 -
Slice stuffed French toast diagonally. Plate and drizzle generously with maple syrup. Dust with powdered sugar. Garnish with extra bacon, whipped cream, or fresh berries if desired.
# Notes:
01 -
Day-old brioche or challah absorbs custard more evenly and prevents soggy interiors.
02 -
For a kid-friendly version, omit the bourbon in both filling and custard.
03 -
Letting the cream cheese filling reach room temperature ensures smoother spreading.