Stuffed Brioche with Bourbon Maple

This decadent Bourbon Maple Bacon Stuffed French Toast transforms an ordinary breakfast into a luxurious weekend celebration. The combination of crispy bacon, creamy filling, and bourbon-infused maple syrup creates an irresistible harmony of flavors that will make you forget about plain French toast forever.

I first created this indulgent French toast for a holiday brunch with friends, and it's become our mandatory New Year's Day tradition. There's something magical about the way the bourbon cuts through the sweetness and elevates the entire dish to restaurant quality.

Ingredients

• Thick brioche or challah bread slices are essential for their buttery richness and ability to hold the filling without falling apart
• Thick cut bacon provides the perfect savory counterpoint to the sweet elements
• Cream cheese creates a luscious filling that melts perfectly inside the warm toast
• Pure maple syrup forms the base of our glaze use the real stuff for authentic flavor
• Bourbon adds complexity and a gentle warmth that transforms the maple glaze
• Vanilla extract enhances both the custard and glaze with aromatic sweetness
• Cinnamon brings warmth and depth to the egg mixture

How To Make Bourbon Maple Bacon Stuffed French Toast

Prepare the bacon

Cook thick cut bacon strips in a preheated 200°C oven for 15 minutes until perfectly crispy. This method ensures even cooking and allows the fat to render beautifully. Once cooled slightly on paper towels, chop finely to incorporate into the filling.

Create the custard

Whisk eggs, milk, vanilla, and cinnamon together until completely homogenous. The custard should have a smooth consistency without any streaks of egg white visible. This mixture will penetrate the bread and create that classic custardy French toast texture.

Make the filling

Mix softened cream cheese with the crispy chopped bacon until thoroughly incorporated. The cream cheese should be at room temperature to ensure smooth blending. This filling creates pockets of creamy, savory goodness inside each slice.

Prepare the bread

Use a sharp knife to carefully cut a pocket into each thick slice of bread, being careful not to cut all the way through. Create a generous pocket while leaving the edges intact to contain the filling.

Stuff each slice

Fill each bread pocket with the bacon cream cheese mixture, distributing it evenly throughout the pocket. Gently press the edges to seal without squeezing out the filling. This creates the perfect ratio of bread to filling in every bite.

Soak the bread

Dip each stuffed slice into the egg mixture, allowing it to soak on each side for about 15 seconds. The bread should absorb the custard but still maintain its structural integrity.

Cook to golden perfection

Melt butter in a non stick skillet over medium heat and cook each slice for 3 to 4 minutes per side. Look for a deep golden brown color and slightly crisp exterior while maintaining a custardy center.

Prepare the bourbon maple glaze

Combine maple syrup, bourbon, vanilla, and a pinch of salt in a small saucepan. Warm gently while stirring to create a fragrant glaze with complex flavor notes. The alcohol will mellow while the maple becomes more aromatic.

Serve immediately

Plate the golden French toast and drizzle generously with the warm bourbon maple glaze. The contrast between the crisp exterior, creamy filling, and sweet glaze creates the perfect bite.

The bourbon in this recipe is truly transformative. When I first experimented with adding it to the maple glaze, my husband declared it the best breakfast he'd ever eaten. The alcohol cooks off leaving behind complex caramel and vanilla notes that perfectly complement the bacon and maple.

Make It Your Own

The beauty of this stuffed French toast lies in its adaptability. While the classic bacon and cream cheese filling is divine, you can customize based on your preferences or what's in your pantry. Try mixing in fresh berries with the cream cheese for a fruity twist, or substitute the bacon with caramelized apples and cinnamon for a fall inspired variation. The bourbon maple glaze works beautifully with any of these adaptations.

Serving Suggestions

This decadent French toast deserves thoughtful accompaniments. I like to balance the richness with fresh fruit like berries or sliced banana. For an extra special presentation, add a dollop of lightly whipped cream sprinkled with cinnamon. If serving for brunch, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness and create a complete meal experience.

Storage and Reheating

While best enjoyed fresh off the griddle, leftovers can be refrigerated for up to two days. To reheat, avoid the microwave which will make the toast soggy. Instead, place in a 350°F oven for 5 to 7 minutes until warmed through. Store extra bourbon maple glaze separately in the refrigerator and gently reheat before serving. The glaze will thicken when cold but will return to the perfect consistency when warmed.

Recipe FAQs

→ Can I prepare the bourbon maple bacon french toast in advance?

You can prepare components in advance: cook and chop the bacon, mix the cream cheese filling, and prepare the bourbon maple glaze a day before. However, for best results, stuff and cook the bread just before serving to maintain the ideal texture - crisp exterior and soft interior.

→ What's the best bread to use for stuffed french toast?

Brioche or challah are ideal choices because they're sturdy enough to hold the filling while having a rich, buttery flavor that complements the sweet-savory elements. Their slightly sweet profile works beautifully with the bourbon maple glaze.

→ Can I make this without alcohol?

Absolutely! You can omit the bourbon entirely or substitute with 1-2 teaspoons of bourbon extract for flavor without alcohol. The maple glaze will still be delicious with just vanilla and a pinch of salt.

→ What sides pair well with bourbon maple bacon french toast?

Fresh berries provide a bright contrast to the richness, while a side of scrambled eggs balances the sweetness. For a complete brunch, add a light arugula salad with lemon vinaigrette to cut through the richness of the dish.

→ How thick should I cut the bread for stuffing?

Aim for slices approximately 1½-2 inches thick. This provides enough structure to create a pocket for the filling while ensuring the bread cooks through properly when pan-fried.

→ Can I use a different filling instead of bacon?

Certainly! For a vegetarian option, replace bacon with caramelized apples or pears. Other delicious alternatives include chopped toasted nuts, berry compote, or chocolate hazelnut spread mixed with the cream cheese.