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Bourbon Maple Bacon Stuffed Toast

Bourbon maple bacon stuffed toast with thick brioche slices and a creamy cream cheese bourbon filling. Crisp, golden custard-dipped stuffed French toast with bacon tucked inside and extra syrup drizzled over top.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Brioche toast base
  • 8 brioche bread Use thick slices so the filling stays inside.
For the filling
  • 4 oz cream cheese Soften for easier mixing.
  • 2 tbsp bourbon Reserve a portion if you want it stronger.
  • 2 tbsp maple syrup Use pure maple syrup for best caramel flavor.
  • 0.25 tsp cinnamon
  • 6 bacon Cook until crisp, then crumble.
For the custard
  • 3 eggs Large eggs.
  • 0.25 cup whole milk
  • 1 tbsp maple syrup
  • 2 tbsp butter For cooking the stuffed toast.
  • 1 powdered sugar For dusting after cooking.
  • 1 maple syrup Extra for drizzling when serving.

Equipment

  • 1 cast iron skillet

Method
 

Make the bourbon maple bacon filling
  1. Beat cream cheese, bourbon, maple syrup, and cinnamon until smooth. Fold in the bacon crumbles so the filling is evenly speckled.
Assemble the stuffed toast
  1. Spread filling on 4 bread slices and top with remaining slices to form 4 stuffed sandwiches. Press lightly so the edges seal and the filling stays inside.
Make the custard
  1. Whisk eggs, milk, and maple syrup until the mixture is uniform. Keep it ready for quick dipping so the bread doesn’t get soggy.
Cook
  1. Dip each sandwich in the custard for 30 seconds per side. Let excess drip off before moving to the skillet.
  2. Heat butter in a skillet over medium heat. Cook sandwiches for 3–4 minutes per side until the exterior is golden and caramelized.
Serve
  1. Dust with powdered sugar and drizzle extra maple syrup over the top. Serve immediately while the crust is crisp.

Notes

Pro tip: Use very thick brioche and only dip 30 seconds per side so the outside caramelizes instead of turning soft. Store leftovers in the refrigerator up to 2 days; reheat in a skillet to re-crisp. Freezing is not recommended for best texture. For a lighter swap, use reduced-fat cream cheese and an equal amount of low-fat milk in the custard.