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.