Bourbon Maple French Toast (Print Version)
Brioche filled with bacon cream cheese, caramelized and topped with rich bourbon maple glaze.
# Ingredients:
→ Main Components
01 -
8 thick slices brioche bread or challah bread
02 -
6 strips thick-cut bacon
03 -
4 large eggs
04 -
1/2 cup whole milk
05 -
1 tablespoon vanilla extract
06 -
1/4 teaspoon ground cinnamon
07 -
2 tablespoons unsalted butter
→ Filling & Glaze
08 -
1/4 cup cream cheese, softened
09 -
1 cup pure maple syrup
10 -
2 tablespoons bourbon
11 -
1 teaspoon vanilla extract
12 -
Pinch of salt
# Steps:
01 -
Arrange bacon strips on a wire rack set over a baking sheet and bake at 400°F until crisp, about 15 minutes. Transfer to paper towels to drain, then chop into small pieces.
02 -
In a shallow bowl, whisk together eggs, whole milk, vanilla extract, and ground cinnamon until fully combined.
03 -
In a separate small bowl, mix softened cream cheese with chopped bacon until evenly blended.
04 -
Using a sharp knife, cut a pocket into each slice of brioche or challah. Fill each pocket generously with bacon-cream cheese mixture.
05 -
Dip both sides of each stuffed slice into the egg mixture, ensuring thorough coverage.
06 -
Melt butter in a large skillet over medium heat. Cook the soaked bread slices for 3 to 4 minutes on each side, turning once, until evenly golden brown.
07 -
Combine maple syrup, bourbon, vanilla extract, and a pinch of salt in a small saucepan. Simmer over low heat for 2 minutes until warm and slightly thickened.
08 -
Place French toast on plates and drizzle generously with the warm maple bourbon glaze. Serve immediately.
# Notes:
01 -
For optimal richness, use day-old brioche or challah to ensure the bread absorbs the custard without falling apart.