Bourbon Maple Bacon Stuffed French Toast
Creamy, sweet, and irresistibly savory — Bourbon Maple Bacon Stuffed French Toast is the brunch star your weekend deserves.
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Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Knife
- Paper Towels
Ingredients
Ingredients
- 8 slices thick-cut brioche or challah bread day-old or slightly stale works best
- 4 large eggs room temperature
- 1 cup whole milk or half-and-half cold or room temperature
- 2 tablespoons bourbon optional — reduce for children
- 1/4 cup pure maple syrup plus more for serving
- 8 slices cooked bacon cooled and chopped or left whole for stuffing
- 3 tablespoons unsalted butter for the skillet
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Begin by cooking the bacon until crispy. Drain on paper towels and set aside. For best texture, pat the bacon so it cools and holds its crispness when stuffed.
- In a medium bowl, whisk together the eggs, milk (or half-and-half), bourbon, vanilla extract, ground cinnamon, maple syrup, and a pinch of salt until fully combined and slightly frothy. Taste and adjust maple or bourbon as desired.
- Take 4 slices of the bread and cut a pocket in each slice: use a sharp knife to slice a square or rectangle from the center, being careful not to cut through the edges — leave a 1/4-inch border so the pocket holds.
- Stuff each pocket with cooked bacon (2 slices per pocket or chopped equivalent) and a light drizzle (about 1 teaspoon) of maple syrup inside each pocket. Press the pockets closed gently to seal.
- Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter to coat. Reduce heat to medium-low for even cooking.
- Dip each stuffed slice in the egg mixture for about 10–15 seconds per side, letting the custard soak in but not become soggy. Allow excess to drip off.
- Cook the stuffed slices in the skillet, adding the remaining butter as needed, about 3–4 minutes per side, until deep golden brown and cooked through. If they’re browning too fast, lower the heat and cover briefly to ensure the center warms.
- Serve hot with additional maple syrup, extra bacon on the side, and optional toppings like berries or powdered sugar.
Notes
Use day-old bread for best results and avoid over-soaking to prevent sogginess. Control the bourbon for kids or omit it entirely.