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Bourbon Maple Bacon Stuffed Toast

A rich and indulgent stuffed toast made with brioche, smoky bacon, and a warm bourbon-maple glaze, perfect for brunch or a cozy dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Stuffed Toast
  • 8 slices thick slices brioche or challah day-old is ideal for sturdiness; swap to whole-grain bread for a healthier option
  • 6 large eggs
  • 1 cup whole milk (or unsweetened almond milk)
  • 1/4 cup heavy cream optional for extra richness; skip for a lighter version
  • 1/4 cup maple syrup
  • 2 tablespoons bourbon optional; omit for a child-friendly version
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 6 strips cooked bacon chopped; try turkey bacon for a lighter twist
  • 4 ounces cream cheese softened; or mascarpone for silkier texture
  • 2 tablespoons brown sugar (or maple sugar)
  • 4 tablespoons unsalted butter for frying
  • Extra maple syrup for serving
  • a sprinkle of flaky sea salt for serving

Method
 

Preparation
  1. In a small bowl, beat together the softened cream cheese, brown sugar, and half of the chopped bacon until smooth and slightly chunky. Taste and adjust sweetness.
  2. Use a small paring knife to gently cut a pocket into each brioche slice, leaving a 1/4-inch border so slices still hold together.
  3. Spoon about 2 tablespoons of the cream cheese and bacon mix into each bread pocket, pressing gently so it stays in place.
Cooking
  1. In a shallow bowl, whisk eggs, milk, heavy cream (if using), maple syrup, bourbon, vanilla, cinnamon, and a pinch of salt until well combined and slightly frothy.
  2. Dip each filled slice into the custard for 10–15 seconds per side.
  3. Warm a large skillet over medium heat and add 1 tablespoon of butter.
  4. Fry each slice for 3–4 minutes per side until golden and the filling is warmed through.
  5. In a small saucepan, combine 1/4 cup maple syrup and 2 tablespoons bourbon. Bring to a gentle simmer for 1–2 minutes.
  6. Drizzle the warm glaze over the hot stuffed toast, sprinkle with the remaining chopped bacon and a pinch of flaky sea salt.

Notes

Use thick-cut bacon for more texture. If avoiding alcohol, replace bourbon with a teaspoon of vanilla extract and a splash more maple syrup. For a fruity twist, add chopped apples or pears to the filling.