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Bourbon maple bacon stuffed French toast is the ultimate decadent brunch for mornings that call for something special. The crispy salty bacon and creamy filling wrapped in brioche feels like a celebration. This recipe brings all the comfort of French toast with bold new flavors and a thick drizzle of warm bourbon maple syrup.
I was first inspired to make this for my husband’s birthday and now it is part of our weekend tradition whenever we want to treat ourselves. The first time I perfected it everyone went back for seconds and it instantly became a family standout.
Ingredients
- Brioche or challah bread: Thick sliced for a plush buttery bite. Choose bread that feels slightly stale or dense so it soaks up more of the custard without getting soggy
- Thick cut bacon: Maximum crunch and flavor that stands out even after baking and mixing. Look for bacon with good fat marbling
- Eggs: To create a rich custard base for coating the bread
- Whole milk: For creaminess and tender French toast
- Vanilla extract: To bring warmth and sweetness. Pure vanilla gives deeper flavor
- Cinnamon: For a cozy background spice
- Butter: For golden crisp edges in the pan
- Cream cheese: Brings richness and combines with bacon for an irresistible pocket in each slice
- Pure maple syrup: Key for the best glaze. Go for amber or dark grade for strongest flavor
- Bourbon: For a grown up twist that enhances the sweetness and pairs beautifully with maple
- Salt: A pinch to balance out all the sweet and savory notes
Instructions
- Cook the Bacon:
- Arrange your thick cut bacon strips on a wire rack set over a baking sheet. Bake in a 400 degree oven until crispy about fifteen minutes. Let it drain and cool slightly before chopping into small pieces. Letting it sit on a rack helps it stay crisper and less greasy.
- Prepare the Custard:
- In a wide shallow bowl whisk together your eggs whole milk vanilla and a sprinkle of cinnamon. The mixture should be well blended so the bread soaks up the flavors evenly.
- Make the Bacon Cream Cheese Filling:
- In a small bowl blend the softened cream cheese with your chopped crispy bacon. Stir until the mixture is smooth and every bite will get hits of bacon throughout.
- Stuff the Bread:
- Using a sharp knife carefully slice a deep pocket into each piece of bread. Gently spoon the bacon cream cheese mixture into the slot pressing it inside as evenly as possible but not all the way through. Overstuffed bread is hard to dip later so leave a little space.
- Soak the Stuffed Bread:
- Dip your stuffed bread slices into the custard letting each side soak for several seconds. Press gently so custard penetrates but do not let the bread get mushy.
- Pan Fry to Perfection:
- Heat a generous pat of butter in a skillet over medium heat until melted and bubbling. Place the stuffed and soaked bread slices in the skillet. Cook for three to four minutes on each side until the bread turns deeply golden and the outside feels crisp. Lower the heat if needed so the filling warms through without burning the outside.
- Make the Bourbon Maple Glaze:
- While the toast cooks combine maple syrup bourbon a little vanilla and salt in a small saucepan. Stir and let this gently simmer for two minutes so the flavors blend and the glaze warms up.
- Serve It Hot:
- Arrange your stuffed French toast on plates and generously spoon the warm bourbon maple glaze over the top. Serve immediately to enjoy the crispy edges and melty filling at its best.
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My favorite part is biting into that pocket of melty cream cheese bacon. I remember my nephew’s delight when he first discovered there was bacon hiding inside his French toast. It is those moments at the table that make this dish so special for me.
Storage Tips
Leftovers keep well wrapped in foil or an airtight container in the fridge for up to two days. Warm slices in a toaster oven or skillet so they crisp up again. The glaze can be reheated in the microwave or over low heat on the stove.
Ingredient Substitutions
You can swap out brioche for thick Texas toast or another sturdy bread. Turkey bacon instead of pork works as long as you cook it until fully crisp. If you do not have bourbon just use a little more maple syrup.
Serving Suggestions
Top with toasted pecans or a dusting of powdered sugar for extra flair. Serve alongside fresh berries or scrambled eggs for a complete brunch plate. A little dollop of whipped cream is a fun finishing touch.
Cultural History
French toast is known in France as pain perdu which means lost bread. It was originally a way to use up leftover stale bread and turn it into a luxurious breakfast. Stuffed versions like this are a newer American twist that really amp up the comfort factor.
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This dish always feels like a celebration and brings everyone together. Serve it on a special morning and watch it disappear fast.
Frequently Asked Questions
- → Can I use a different bread instead of brioche or challah?
Yes! Thick-cut white or sourdough bread also works well, but opt for something sturdy to hold the filling.
- → Is there a non-alcoholic substitute for bourbon in the glaze?
You can replace bourbon with apple juice or simply omit it for a classic maple finish.
- → Can the French toast be prepared in advance?
You can assemble and stuff the bread the night before. Cook fresh and add glaze right before serving.
- → Is it possible to make this dish gluten-free?
Simply substitute your favorite gluten-free bread, ensuring it’s thick-sliced for best results.
- → What else pairs well with this French toast?
Try fresh berries, toasted pecans, or a dusting of powdered sugar for extra flavor and texture.