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
For the Filling:
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8 oz cream cheese, softened
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4 slices cooked bacon, chopped (thick-cut preferred)
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2 tbsp pure maple syrup
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1 tbsp bourbon (optional but recommended)
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1 tsp vanilla extract
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Pinch of salt
For the French Toast:
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8 slices brioche or challah bread (thick-cut)
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4 large eggs
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¾ cup whole milk or half & half
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1 tsp cinnamon
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1 tbsp brown sugar
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1 tsp vanilla extract
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Pinch of salt
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Butter or oil for cooking
Optional Toppings:
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Powdered sugar
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Extra maple syrup
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Crumbled bacon
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Whipped cream
Instructions
1. Make the Filling:
In a medium bowl, mix together:
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Cream cheese
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Chopped bacon
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Maple syrup
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Bourbon
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Vanilla
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Salt
Beat until creamy and well combined. Set aside.
2. Prepare the Bread:
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Lay out your 8 slices of brioche.
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Spread the filling on 4 slices, then top with the other 4 slices to form sandwiches.
Tip: Don’t spread all the way to the edges—leave a small border so the filling doesn’t leak out when cooking.
3. Make the Custard:
In a shallow bowl or dish, whisk together:
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Eggs
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Milk
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Cinnamon
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Brown sugar
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Vanilla
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Salt
4. Dip and Cook:
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Preheat a skillet or griddle over medium heat.
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Add butter or oil to coat the pan.
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Dip each stuffed sandwich into the egg mixture, coating both sides well.
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Place onto the hot skillet and cook for 3–4 minutes per side, or until golden brown and cooked through.
5. Serve:
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Cut each stuffed toast in half.
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Top with powdered sugar, maple syrup, extra bacon, or whipped cream if desired.
