Bourbon Maple Bacon Stuffed French Toast (Print Version)
Golden French toast stuffed with creamy bacon filling and finished with warm, boozy maple glaze.
# Ingredients:
→ Main
01 -
8 slices brioche or challah bread, cut thick
02 -
6 strips thick-cut bacon
03 -
4 large eggs
04 -
120 ml whole milk
05 -
1 tablespoon vanilla extract
06 -
0.25 teaspoon ground cinnamon
07 -
30 g unsalted butter
→ Filling and Glaze
08 -
60 g cream cheese, softened
09 -
240 ml pure maple syrup
10 -
30 ml bourbon
11 -
1 teaspoon vanilla extract
12 -
Pinch fine salt
# Instructions:
01 -
Arrange bacon strips on a wire rack set over a baking tray. Bake in a preheated oven at 200°C for approximately 15 minutes until crispy, then transfer to paper towels and chop finely.
02 -
In a shallow bowl, whisk together eggs, whole milk, vanilla extract, and cinnamon until homogenous.
03 -
In a separate bowl, mix softened cream cheese with chopped bacon until fully incorporated.
04 -
Using a sharp knife, carefully cut a pocket into each bread slice. Fill each pocket generously with the bacon-cream cheese mixture and press gently to close.
05 -
Dip each stuffed bread slice into the egg mixture, turning to ensure every side is saturated.
06 -
Heat butter in a non-stick skillet over medium heat. Cook each stuffed slice for 3–4 minutes per side until deep golden brown.
07 -
In a small saucepan, combine maple syrup, bourbon, vanilla extract, and a pinch of salt. Warm gently over low heat for 2 minutes and stir until fragrant.
08 -
Plate the French toast and generously drizzle with the warm bourbon maple glaze. Serve immediately.
# Notes:
01 -
For optimal texture, allow cream cheese to come to room temperature before mixing with bacon.
02 -
Use stale or day-old bread to better absorb custard without becoming soggy.