Bourbon Maple Bacon Stuffed Toast is where brunch indulgence meets cozy comfort. Thick slices of rich bread are filled with a creamy bacon center, pan-fried until golden, then finished with a warm maple-bourbon glaze. The result? A sweet-savory breakfast that feels special enough for weekends yet simple enough to pull off any morning you’re craving something memorable.
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Ingredients
- 8 thick slices brioche or challah bread
- 6 slices thick-cut bacon
- 4 large eggs
- ½ cup whole milk
- 1 tablespoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 2 ounces cream cheese, softened
- 1 cup pure maple syrup
- 2 tablespoons bourbon
- Pinch of fine salt
Instructions for Bourbon Maple Bacon Stuffed Toast
- Cook the Bacon
Preheat oven to 400°F (200°C). Arrange bacon on a wire rack over a baking tray and bake for 15 minutes until deeply crisp. Cool slightly, then finely chop. - Prepare the Custard
In a shallow bowl, whisk eggs, milk, vanilla extract, and cinnamon until smooth and fully combined. - Make the Filling
Mix softened cream cheese with chopped bacon until creamy and evenly blended. - Stuff the Bread
Carefully cut a pocket into each bread slice. Spoon the bacon-cream cheese mixture inside and gently press closed. - Dip in Custard
Submerge each stuffed slice in the custard, turning to coat all sides evenly. - Cook the Toast
Melt butter in a non-stick skillet over medium heat. Cook each slice for 3–4 minutes per side until golden brown and heated through. - Prepare the Maple Bourbon Glaze
Warm maple syrup, bourbon, vanilla extract, and salt in a small saucepan over low heat for about 2 minutes, stirring gently. - Serve
Plate the toast and drizzle generously with warm maple bourbon glaze. Serve immediately.
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Pro Tips
- Use day-old bread for better structure and less sogginess
- Keep heat at medium to prevent burning before the center warms
- Finely chop bacon for even distribution
- Don’t overfill the bread pockets
Why This Recipe Works
- Combines sweet maple syrup with savory bacon for perfect balance
- Cream cheese creates a rich, melt-in-your-mouth filling
- Pan-frying ensures crisp edges with a soft, custardy center
- The maple-bourbon glaze adds depth without overpowering
Substitutions & Variations
- No bourbon: Replace with extra maple syrup or apple cider
- Spicy version: Add a pinch of cayenne or chopped jalapeños
- Fruit twist: Add diced apples or pears to the filling
- Dairy-free: Use plant-based cream cheese and butter
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Assemble and refrigerate overnight
- Storage: Keep leftovers refrigerated in an airtight container up to 3 days
- Freezing: Freeze cooked slices up to 2 months
- Reheating: Warm in a skillet or toaster oven until crisp
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Serving Ideas for Bourbon Maple Bacon Stuffed Toast
- Fresh berries or sliced bananas
- Crispy breakfast potatoes or hash browns
- Hot coffee, latte, or herbal tea
- Light dusting of powdered sugar for presentation
Nutrition (Per Serving Estimate)
- Calories: ~450
- Protein: ~12g
- Carbohydrates: ~40g
- Fat: ~25g
- Saturated Fat: ~10g
- Sugar: ~15g
- Sodium: ~750mg
Frequently Asked Questions
Can I prepare this recipe ahead of time?
Yes, assemble the stuffed bread the night before and cook fresh in the morning.
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What bread works best?
Brioche and challah are ideal due to their richness and structure.
Is this recipe gluten-free?
Yes, if you use certified gluten-free bread.
Can kids eat this dish?
Absolutely—the alcohol cooks off during heating, leaving flavor without intensity.
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Bourbon Maple Bacon Stuffed Toast transforms simple ingredients into a brunch-worthy showstopper. With its crispy exterior, creamy filling, and bold maple glaze, it’s the kind of recipe that turns ordinary mornings into something worth savoring.
Bourbon Maple Bacon Stuffed Toast
Bourbon Maple Bacon Stuffed Toast is a sweet and savory brunch favorite made with thick brioche or challah bread filled with creamy bacon, pan-fried until golden, and finished with a warm maple-bourbon glaze. This indulgent breakfast recipe delivers crispy edges, a custardy center, and bold maple flavor in every bite.
Equipment
- baking sheet with wire rack for bacon
- large skillet for pan-frying toast
- Mixing bowls
- Whisk
- small saucepan for maple bourbon glaze
Ingredients
- 8 slices thick brioche or challah bread
- 6 slices thick-cut bacon
- 4 large eggs
- 1/2 cup whole milk
- 1 tbsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted butter
- 2 oz cream cheese, softened
- 1 cup pure maple syrup
- 2 tbsp bourbon
- 1 pinch fine salt
Instructions
- Preheat oven to 400°F (200°C). Arrange bacon on a wire rack over a baking tray and bake for 15 minutes until deeply crisp. Cool slightly, then finely chop.
- In a shallow bowl, whisk eggs, milk, vanilla extract, and cinnamon until smooth and fully combined.
- Mix softened cream cheese with chopped bacon until creamy and evenly blended.
- Carefully cut a pocket into each bread slice. Spoon the bacon-cream cheese mixture inside and gently press closed.
- Submerge each stuffed slice in the custard, turning to coat all sides evenly.
- Melt butter in a non-stick skillet over medium heat. Cook each slice for 3–4 minutes per side until golden brown and heated through.
- Warm maple syrup, bourbon, vanilla extract, and salt in a small saucepan over low heat for about 2 minutes, stirring gently.
- Plate the toast and drizzle generously with warm maple bourbon glaze. Serve immediately.
Notes
Use day-old brioche or challah for best structure and to prevent sogginess. Finely chop bacon for even distribution in the filling. Do not overfill the bread pockets to avoid leaks during cooking. Keep skillet heat at medium so the toast browns evenly without burning. Adjust maple syrup or bourbon to taste. Best served hot for optimal texture.
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