Bourbon Maple Bacon Stuffed Toast

Bourbon maple bacon stuffed French toast is the breakfast that wowed my brunch crowd with its perfect balance of sweet and salty. Picture thick brioche slices filled with creamy bacon goodness kissed by a boozy maple glaze. It is impressive enough for holidays yet easy enough for a cozy Sunday.

I made this for my partner’s birthday breakfast and everyone instantly asked for seconds. That maple bourbon glaze brings it all together.

Ingredients

• Brioche or challah bread: Choose fresh thick slices so each piece can hold plenty of filling and turn perfectly golden
• Thick cut bacon: Go for high quality and cook until crisp for the best texture
• Large eggs: Provide richness and create the custard soak for the bread
• Whole milk: Adds creaminess to the egg mixture so the toast is tender not dry
• Vanilla extract: Infuses warmth and sweetness into both the soak and the glaze
• Ground cinnamon: Adds subtle spice to the custard
• Unsalted butter: This keeps the outside golden and prevents sticking
• Cream cheese: Softened so you get a smooth and dreamy filling
• Pure maple syrup: Choose real syrup for bold flavor in the glaze
• Bourbon: Use for a deep smoky kick in the syrup you can skip if making it alcohol free
• Fine salt: Just a pinch sharpens the flavors

Instructions

Prepare the Bacon:

Arrange bacon strips on a wire rack set over a baking tray. Bake at two hundred degrees Celsius for about fifteen minutes until crispy. Transfer bacon to paper towels to drain then chop finely so it melds right into the filling.

Make the Custard:

Whisk large eggs whole milk vanilla and cinnamon in a wide bowl. Whisk until you see no more streaks so the bread will soak up flavor evenly.

Mix the Filling:

In a small bowl combine softened cream cheese with chopped bacon. Stir until everything is evenly blended. This makes sure every bite gets a hit of creamy salty crunch.

Fill the Bread:

With a sharp knife gently cut a deep pocket in each bread slice. Stuff in a generous spoonful of bacon cream cheese mix. Press lightly so the pocket closes and the filling stays put.

Dip the Bread:

Coat each stuffed slice in the egg custard. Let it soak briefly on each side so it is saturated but not falling apart.

Cook the Toast:

Heat butter in a skillet over medium. Place the stuffed bread in and let it cook undisturbed for three to four minutes each side until golden brown and the filling is warmed through.

Make the Bourbon Maple Glaze:

Heat maple syrup bourbon vanilla and a little salt in a saucepan on low for two minutes. Stir until fragrant and glossy. This makes the glaze silky rather than sticky.

Plating:

Arrange French toast on plates. Pour the warm bourbon maple glaze over each piece. Serve right away for gooey melty perfection.

My favorite part is always the sweet salty ribbon of bacon tucked inside each piece. The first time my niece helped me spread the filling she giggled every time we stuffed a slice saying we were making breakfast presents.

Storage Tips

French toast can be kept in the fridge for up to two days. Reheat on a baking tray in a low oven so it stays crisp. The maple bourbon glaze stores well in a sealed jar in the fridge for about a week. Warm gently before pouring over leftovers.

Ingredient Substitutions

You can swap challah for brioche if that is what you have. Turkey bacon or vegetarian bacon works if you want to lighten it up. For dairy free use plant based milk and vegan cream cheese. Skip the bourbon if you prefer an alcohol free glaze and add a splash more vanilla.

Serving Suggestions

This is swoon worthy with a side of mixed berries or a citrus fruit salad. Dust lightly with powdered sugar for extra flair. For real luxury serve with coffee enhanced with a hint of cinnamon or a brunch mimosa.

Cultural Context

Stuffed French toast is a brunch classic with roots in American home kitchens. Bacon and maple evoke the flavors of the northeast while brioche keeps it French inspired. The addition of bourbon to maple syrup is pure southern comfort.

Seasonal Adaptations

Top with sliced peaches in summer. Add apple slices or pear in the fall. Try fresh berries in spring for a pop of color.

Success Stories

One reader told me she made this as the highlight for a Mother’s Day breakfast in bed. Another friend prepped everything ahead for a big New Year’s brunch and the platter was gone in minutes.

Freezer Meal Conversion

You can freeze fully cooked stuffed French toast slices between sheets of parchment. Simply pop frozen slices in the oven at one hundred seventy five degrees Celsius until hot and crispy. The glaze also freezes well in a small container.

This French toast recipe will quickly become your go-to for an impressive brunch any time of year. The mix of flavors is comforting and just indulgent enough to make any occasion feel special.

Recipe FAQs

→ What type of bread works best?

Brioche or challah are ideal for their richness and thickness, ensuring a soft, custardy interior without becoming soggy.

→ Can I make it without bourbon?

Yes, simply omit the bourbon or replace it with a splash of orange juice for a different flavor note.

→ How do I prevent the filling from leaking?

Cut pockets carefully and avoid overfilling. Firmly press the edges of each slice to seal before dipping in custard.

→ Is it possible to prepare components ahead?

You can mix the filling and glaze in advance. Prepare just before serving for the best texture and warmth.

→ Can I use another type of meat?

Try substituting crispy prosciutto or turkey bacon for a flavorful twist while keeping the stuffing process the same.