Bourbon Maple Bacon Stuffed Toast

The first time I made Bourbon Maple Bacon Stuffed Toast for brunch, I was greeted with delight mixed with disbelief. The combination of rich brioche, crispy bacon, and a sweet bourbon-infused glaze evoked smiles that, to this day, I still treasure. It was as if I had secretly whisked joy into the kitchen, and the very air hummed with warmth and satisfaction. I knew then that this wasn’t just a breakfast; it was a celebration—a way to transform an ordinary weekend into something special.

Here’s why I keep coming back to this

What makes this dish truly wonderful is its extraordinary balance. You’ve got the sweetness of maple syrup, the smokiness of bacon, and the comfort of custard-soaked bread all in one bite. Each slice of brioche or challah absorbs the rich egg mixture, becoming soft and just a little crispy on the outside when cooked. The bacon and cream cheese stuffing adds an unexpected layer of flavor, while the warm maple bourbon glaze drizzled over the top brings everything together like a velvety hug. It’s this delightful contrast in textures and flavors that keeps me returning to this recipe, time after time.

Gather these ingredients

Let’s gather what you’ll need to assemble this indulgent treat:

• 8 slices brioche or challah bread (cut thick): The foundation of our dish. Choose a good-quality bread with a soft texture but sturdy enough to hold the fillings.
• 6 slices thick-cut bacon: Richness is key here. Thick-cut bacon crisps beautifully and brings that comforting smokiness you want in your breakfast.
• 4 large eggs: The binding element that creates our custard—fresh eggs make a world of difference, so grab the best you can find.
• 1/2 cup whole milk: Adds creaminess without overwhelming the dish; you could use a dairy alternative, but whole milk gives the richest flavor.
• 1 tablespoon vanilla extract: A little extra depth of flavor that enhances the sweet notes without being overpowering.
• 1/4 teaspoon ground cinnamon: Just enough for warmth—cinnamon is a fantastic complement to both sweet and savory elements here.
• 2 tablespoons unsalted butter: For cooking our stuffed toast to golden perfection. It helps achieve that rich crust.
• 2 ounces cream cheese, softened: This is where things get interesting. Cream cheese brings a luxurious creamy texture and balances out the salty bacon.
• 1 cup pure maple syrup: The star of our glaze, providing that quintessential sweetness. Go for pure maple syrup for the best flavor—none of that imitation stuff.
• 2 tablespoons bourbon: For a bit of sensual warmth and depth—it turns what could be just a syrup into a glaze worthy of a special brunch.
• 1 teaspoon vanilla extract: Yes, another dash of vanilla—it enhances our syrup so everything in this dish works together effortlessly.
• Pinch fine salt: A crucial element to balance out sweetness and richness. Don’t skip it.

The cooking process explained

Let’s dive into how to put this little brunch wonder together. Don’t let the number of steps deter you; each is straightforward and worth the effort.

1. Start by preheating your oven to 400°F (200°C). Grab a baking tray, place a wire rack on top, and lay out the bacon slices. Bake them for about 15 minutes or until they’re deliciously crisp. Let them drain on paper towels, then finely chop.
2. In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until thoroughly blended. This custard is where the magic begins.
3. Next, combine the softened cream cheese with the chopped bacon in a small bowl. Mix until fully combined—this will be your savory filling.
4. Using a sharp knife, create a pocket in each slice of bread. Imagine gently hollowing out a little nest for your delicious bacon-cream cheese mixture. Fill each slice generously and press to close.
5. Dip each stuffed slice into the egg custard, turning to coat all sides evenly. You want every bit to soak up that custard goodness.
6. In a non-stick skillet, melt the butter over medium heat. Cook your stuffed slices for about 3 to 4 minutes on each side, until they’re golden brown and cooked through.
7. While your toast cooks, grab a small saucepan. Combine the maple syrup, bourbon, vanilla extract, and a pinch of salt. Warm the mixture over low heat for about 2 minutes. You want it fragrant and just warm, not boiling.
8. Arranging the French toast on serving plates, drizzle generously with that warm maple bourbon glaze, and serve immediately. And here’s a little tip: don’t be shy with that glaze. It’s a vital player in this dish.

Best way to enjoy it

This Bourbon Maple Bacon Stuffed Toast is best enjoyed warm, still drizzled with that intoxicating glaze. It pairs beautifully with fresh fruit—berries or sliced bananas are lovely additions that cut through the sweetness. Consider serving alongside a light, tangy yogurt or a fresh arugula salad for a contrast in textures and flavors. And for those who enjoy a kick in the morning, a cup of coffee or a spiced chai pairs exceptionally well, complementing the dish’s rich sweetness.

How to store and freeze

If you find yourself with leftovers (though that might be a tall order), here’s how to keep your delicious toast fresh. Store any uneaten slices in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them again, a quick reheat in the toaster or skillet will do the trick. If you’re looking to freeze them, wrap each slice tightly in plastic wrap and place them in a freezer bag. They’ll hold well for up to a month. Just ensure they’re completely cooled before freezing, to maintain that perfect texture.

A few things worth knowing

• Don’t rush the bacon cooking process; it needs to be crisp enough to withstand the filling and the cooking later on.
• If you prefer a lighter version, you might swap out some of the whole milk for a dairy-free alternative or even use egg whites mixed with a bit of milk.
• Feel free to experiment with different fillings as well—think sautéed spinach and feta for a savory twist!

Creative twists

Feeling adventurous? Why not try these variations:

• Spiced Maple Glaze: Add a pinch of cayenne pepper to the maple bourbon glaze for a sweet-spicy contrast.
• Sweet and Savory: Fold in some chopped caramelized apples or pears with the cream cheese and bacon for a fruity surprise.
• Nutty Crunch: Consider topping with crushed pecans or walnuts after drizzling with glaze for added texture.

Ingredients

• 8 slices brioche or challah bread (cut thick)
• 6 slices thick-cut bacon
• 4 large eggs
• 1/2 cup whole milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 2 ounces cream cheese, softened
• 1 cup pure maple syrup
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• Pinch fine salt

Directions to follow

1. Preheat your oven to 400°F (200°C). Arrange bacon slices on a wire rack over a baking tray and bake for 15 minutes until deeply crisp. Transfer to paper towels and finely chop.
2. In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.
3. Mix the softened cream cheese with chopped bacon until fully combined.
4. Create a pocket in each bread slice, filling with bacon-cream cheese mixture.
5. Dip each stuffed bread slice into the egg custard, ensuring all sides are coated.
6. In a skillet, melt butter over medium heat and cook each slice for 3-4 minutes per side until golden and fully cooked.
7. In a small saucepan, warm maple syrup, bourbon, vanilla extract, and a pinch of salt over low heat for 2 minutes.
8. Serve the French toast immediately, drizzled with the warm maple bourbon glaze.

Your questions answered

• Can I make this ahead of time? Absolutely! You can prepare the filled toast the night before and refrigerate them. Just cook them fresh in the morning.
• What can I use instead of bacon? Cooked sausage or a plant-based alternative would work nicely, just ensure it’s cooked and crumbled before mixing it with the cream cheese.
• Can I make it without bourbon? Yes, simply omit the bourbon or replace it with an extra splash of maple syrup or a drizzle of vanilla extract.
• What if I can’t find brioche? Challah works beautifully, but you can also use a sturdy white bread or even a fruit bread for something sweet.
• How do I keep them warm if serving a crowd? You can place them in a warm oven (around 200°F) until you’re ready to serve.

Cooking brings us together, creating moments to cherish with family and friends. This Bourbon Maple Bacon Stuffed Toast not only satisfies the palate but also creates memories worth savoring. So roll up your sleeves and give it a whirl—feel free to add your own twist and share your experiences. Let’s keep the kitchen spirit alive together!

Bourbon Maple Bacon Stuffed Toast

A delightful brunch dish that combines crispy bacon, rich brioche, and a sweet bourbon-infused glaze, delivering a celebration of flavors and textures.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 4 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 8 slices brioche or challah bread (cut thick) Choose high-quality bread with a soft texture.
• 6 slices thick-cut bacon Provides richness and smokiness.
• 4 large eggs Fresh eggs are ideal for custard.
• 1/2 cup whole milk Adds creaminess without overwhelming flavor.
• 1 tablespoon vanilla extract Enhances sweet notes.
• 1/4 teaspoon ground cinnamon Adds warmth.
• 2 tablespoons unsalted butter For cooking the toast.
• 2 ounces cream cheese, softened Provides a creamy filling.
• 1 cup pure maple syrup Best flavor comes from pure syrup.
• 2 tablespoons bourbon Adds depth to the glaze.
• 1 teaspoon vanilla extract Enhances the syrup.
• pinch fine salt Balances the sweetness.

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C). Arrange bacon slices on a wire rack over a baking tray and bake for 15 minutes until crisp. Transfer to paper towels and finely chop.
• In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.
• Mix the softened cream cheese with chopped bacon until fully combined.
• Create a pocket in each bread slice, filling it with the bacon-cream cheese mixture.
• Dip each stuffed bread slice into the egg custard, ensuring all sides are coated.

Cooking

• In a skillet, melt butter over medium heat and cook each slice for 3-4 minutes per side until golden and fully cooked.
• In a small saucepan, warm maple syrup, bourbon, vanilla extract, and a pinch of salt over low heat for 2 minutes.
• Serve the French toast immediately, drizzled with the warm maple bourbon glaze.

Notes

This dish is best enjoyed warm, paired with fresh fruit or a light salad. Store leftovers in an airtight container for up to three days in the refrigerator.

Keyword Bourbon Maple, French Toast, Stuffed Toast