Ingredients

Scale

To make Bourbon Maple Bacon Stuffed French Toast, gather the following:

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)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons pure vanilla extract
2 tablespoons bourbon (optional, but highly recommended for flavor)
4 ounces cream cheese, softened
3 tablespoons maple syrup (plus more for serving)
6 slices cooked bacon, chopped
2 tablespoons brown sugar
2 tablespoons unsalted butter (for cooking)
Powdered sugar, for dusting (optional)

Each ingredient plays a role: the bread serves as the foundation, the custard adds richness and spice, the filling delivers creaminess and savory depth, and the garnishes provide the finishing touch.

Instructions

Step 1 – Prepare the Filling

In a medium bowl, beat the softened cream cheese with 3 tablespoons of maple syrup until smooth. This creates a slightly sweet base that pairs beautifully with bacon. Fold in the chopped cooked bacon, ensuring it’s evenly distributed. Set the mixture aside.

Step 2 – Make the Custard

In a shallow dish, whisk together the eggs, milk, cinnamon, nutmeg, vanilla, and bourbon until smooth. The custard is the backbone of French toast—it ensures the bread stays moist and flavorful while cooking.

Step 3 – Assemble the Stuffed Toast

Spread 2–3 tablespoons of the cream cheese–bacon mixture onto four slices of bread. Top with the remaining slices to create sandwiches. Press lightly to seal.

Step 4 – Soak the Bread

Dip each sandwich into the custard mixture. Allow it to soak for 20–30 seconds per side so that the flavors penetrate the bread without making it soggy.

Step 5 – Cook the French Toast

Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Cook each stuffed sandwich for 3–4 minutes per side, until golden brown. Work in batches, adding more butter as needed.

Step 6 – Serve

Plate the French toast warm. Dust with powdered sugar, drizzle generously with maple syrup, and enjoy immediately.

Notes

Bread Choice Matters: Brioche or challah is recommended because of their rich texture and ability to soak up custard without falling apart.
Day-Old Bread is Best: Slightly stale bread holds up better when dipped in custard.
Low and Slow Heat: Cooking over medium heat ensures the toast cooks through without burning the outside.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 420
Sodium: 410mg
Protein: 13g