Sunday mornings in my house are a little chaotic but always joyful. The kids want pancakes, my husband leans toward savory, and I usually crave something indulgent after a long week of office deadlines. A few weekends ago, I decided to surprise everyone with a recipe I had tucked away for months: bourbon maple bacon stuffed French toast.
The idea came to me on a rainy Friday evening when I was scrolling through a cookbook at a cozy coffee shop downtown. The smell of espresso, the sound of chatter, and that damp, comforting drizzle outside made me crave something sweet, salty, and special.
The next morning, I set out in my little kitchen, determined to make breakfast feel like an event. I crisped up bacon in the oven, whipped together cream cheese filling, and soaked buttery brioche in a custard spiked with bourbon and maple. The whole house filled with this incredible aroma that pulled everyone straight into the kitchen, even before the table was set.
The look on my family’s faces when they bit into that golden French toast, creamy in the middle with little bits of smoky bacon, was priceless. I knew I had struck the perfect balance between a fancy brunch dish and a family-friendly comfort food.
Short Description
Thick brioche bread is stuffed with a maple-bourbon cream cheese and bacon filling, dipped in a spiced custard, and pan-fried until golden. Topped with syrup, powdered sugar, and extra bacon, this French toast is indulgent, flavorful, and perfect for special breakfasts or brunch.
Key Ingredients
For the French Toast
- 8 slices thick-cut brioche or challah bread (day-old works best)
- 4 large eggs
- 1 cup whole milk (or half-and-half for richer flavor)
- ¼ cup heavy cream
- 2 tablespoons bourbon (optional but recommended)
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 4 tablespoons unsalted butter, for cooking
For the Stuffing
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- ¼ cup maple syrup
- 1 teaspoon bourbon (optional)
- 6 slices cooked bacon, crumbled
For the Topping
- Maple syrup
- Powdered sugar for dusting
- Extra crumbled bacon
- Fresh berries (optional)
- Whipped cream (optional)
Tools Needed
- Baking sheet lined with parchment
- Skillet or griddle
- Mixing bowls
- Whisk
- Hand mixer (optional, for cream cheese filling)
- Shallow dish for dipping bread
Cooking Instructions
Step 1: Prepare the Bacon
Preheat oven to 400°F (200°C). Lay bacon slices on a parchment-lined baking sheet. Bake for 15–18 minutes until crispy. Drain on paper towels and let cool before crumbling.
Step 2: Make the Cream Cheese Filling
In a medium bowl, beat softened cream cheese until smooth. Mix in powdered sugar, maple syrup, and bourbon (if using). Fold in crumbled bacon, reserving a little for garnish. The filling should be creamy and spreadable.
Step 3: Assemble the Stuffed Bread
Lay brioche slices in pairs. Spread 2–3 tablespoons of cream cheese filling on one slice, then top with the second slice to form a sandwich. Press gently to keep the filling in place.
Step 4: Prepare the Custard Mixture
In a large bowl, whisk eggs, milk, heavy cream, bourbon, maple syrup, vanilla, cinnamon, nutmeg, and a pinch of salt until smooth. Pour into a shallow dish for dipping.
Step 5: Dip and Cook
Heat a skillet or griddle over medium heat. Add 1 tablespoon butter. Dip each stuffed sandwich in the custard mixture for 20–30 seconds per side. Cook for 3–4 minutes per side until golden and crisp. Repeat with remaining sandwiches, adding butter as needed.
Step 6: Plate and Serve
Cut sandwiches diagonally. Drizzle with maple syrup, dust with powdered sugar, and add extra bacon. Garnish with berries or whipped cream if desired.
Why You’ll Love This Recipe
Sweet and Savory Bliss: The maple cream cheese and smoky bacon create a dreamy flavor combo.
Crowd-Pleasing: Perfect for family brunches, holidays, or when you want to impress guests.
Customizable: Easy to swap fillings and toppings to suit your mood.
Comfort with a Twist: A classic French toast elevated with bourbon warmth and creamy filling.
Mistakes to Avoid & Solutions
Using fresh bread: Fresh bread gets soggy fast. Use day-old brioche for sturdier slices.
Overfilling sandwiches: Too much filling can spill out while cooking. Stick to 2–3 tablespoons.
Cooking on high heat: This burns the outside before the center cooks. Medium heat is ideal.
Not letting the bread soak: Dip for at least 20 seconds per side for custard to penetrate.
Skipping resting bacon: If bacon isn’t cooled, it will soften the filling. Let it crisp before mixing.
Serving and Pairing Suggestions
Serve family-style on a platter with a drizzle of maple syrup.
Pair with fresh fruit salad to lighten the richness.
Add mimosas or hot coffee for a full brunch spread.
Serve plated with whipped cream and berries for an elegant presentation.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 325°F oven for 10 minutes to keep crispness.
Avoid microwaving as it makes the toast soggy.
Freeze individually wrapped slices for up to 1 month. Thaw overnight in the fridge before reheating.
FAQs
1. Can I make this without bourbon?
Yes, just leave it out or replace with a splash of extra vanilla.
2. Can I prepare this ahead of time?
Yes, assemble the sandwiches the night before, refrigerate, then dip and cook in the morning.
3. What bread works best?
Thick-cut brioche or challah holds the filling without falling apart.
4. Can I use turkey bacon?
Absolutely, though the flavor will be lighter.
5. How do I keep it warm for guests?
Place cooked French toast on a baking sheet in a 200°F oven until ready to serve.
Tips & Tricks
Chill the filling slightly before spreading to make assembly easier.
Use a wide spatula to flip sandwiches without losing filling.
Add a touch of orange zest to the custard for a citrusy note.
Cook in batches and wipe the skillet between rounds for even browning.
Recipe Variations
Nutty Twist: Add 2 tablespoons of peanut butter to the cream cheese filling for sweet-salty richness.
Chocolate Lovers: Mix in mini chocolate chips to the filling and drizzle with chocolate sauce.
Berry Burst: Swap bacon for chopped strawberries or raspberries for a fruity version.
Spiced Fall Flavor: Add pumpkin purée and pumpkin spice to the filling for a seasonal twist.
Savory Brunch: Skip the sugar in the filling and use sharp cheddar with bacon for a savory stuffed toast.
Final Thoughts
This stuffed French toast feels like the kind of dish that takes an ordinary morning and turns it into a celebration. The bourbon adds a subtle warmth, the bacon brings a salty crunch, and the maple ties everything together in a comforting sweetness. It’s the kind of recipe that makes everyone linger around the table a little longer, forks scraping plates for one more bite.
I’ve shared it with friends over brunch, sent it to coworkers who wanted something special for family weekends, and made it on lazy Sundays when we just needed a treat. It’s a recipe that makes my extroverted heart happy because it’s meant to be shared, savored, and remembered. Try it once, and you might just find yourself creating new traditions around it too.
Bourbon Maple Bacon Stuffed French Toast
Ingredients
For the French Toast
- 8 slices thick-cut brioche or challah bread day-old works best
- 4 large eggs
- 1 cup whole milk or half-and-half for richer flavor
- ¼ cup heavy cream
- 2 tablespoons bourbon optional but recommended
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 4 tablespoons unsalted butter for cooking
For the Stuffing
- 8 ounces cream cheese softened
- ¼ cup powdered sugar
- ¼ cup maple syrup
- 1 teaspoon bourbon optional
- 6 slices cooked bacon crumbled
For the Topping
- Maple syrup
- Powdered sugar for dusting
- Extra crumbled bacon
- Fresh berries optional
- Whipped cream optional
Instructions
- Preheat oven to 400°F (200°C). Lay bacon on a parchment-lined sheet and bake 15–18 minutes until crispy. Drain, cool, and crumble.
- Beat softened cream cheese until smooth, then mix in powdered sugar, maple syrup, and bourbon if using. Fold in most of the bacon, reserving some for garnish.
- Lay brioche slices in pairs, spreading filling on one slice before topping with the other to form sandwiches.
- Whisk eggs, milk, cream, bourbon, maple syrup, vanilla, cinnamon, nutmeg, and salt until smooth. Pour into a shallow dish.
- Heat a skillet with butter over medium heat. Dip sandwiches in custard 20–30 seconds per side, then cook 3–4 minutes per side until golden.
- Cut diagonally and serve with maple syrup, powdered sugar, and reserved bacon. Add berries or whipped cream if desired.
