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.
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.