bourbon maple bacon stuffed toast

This bourbon maple bacon stuffed toast transforms ordinary French toast into a show stopping brunch centerpiece that tastes like the best parts of breakfast and dessert combined. I created this recipe after a weekend trip to Vermont where I fell in love with the combination of smoky bacon and local maple syrup, and it has become my go to dish whenever I want to impress houseguests or celebrate a lazy Sunday morning.

I originally made this for my sister's birthday brunch three years ago, and now she texts me every year asking when I'm making 'that fancy bacon toast' again. The bourbon maple syrup takes it from delicious to unforgettable, and even guests who don't typically drink enjoy the depth it adds to the sauce.

Gather Your Ingredients

• 8 slices brioche or challah bread, cut thick: The enriched dough creates a custardy interior when soaked. Look for day old bread as it absorbs the egg mixture better without falling apart. Brioche gives you buttery richness while challah offers a slightly sweeter, lighter texture.
• 6 slices thick cut bacon: Choose bacon with good fat marbling for maximum flavor. Thick cut ensures each piece stays meaty and substantial after chopping. I prefer applewood smoked bacon for this recipe as it complements the maple syrup beautifully.
• 4 large eggs: These form the base of your custard coating. Room temperature eggs blend more smoothly with the milk.
• 1/2 cup whole milk: The fat content is crucial for creating that silky custard texture. Don't substitute with skim milk or you'll lose the luxurious mouthfeel.
• 1 tablespoon vanilla extract: Pure vanilla extract is worth the investment here. It adds warmth and rounds out all the other flavors.
• 1/4 teaspoon ground cinnamon: Just enough to add warmth without overpowering. Use fresh cinnamon for the best aroma.
• 2 tablespoons unsalted butter: For cooking the toast. Unsalted lets you control the saltiness and prevents burning.
• 2 ounces cream cheese, softened: This binds the bacon filling and adds tangy creaminess. Let it sit at room temperature for at least 30 minutes so it blends smoothly.
• 1 cup pure maple syrup: Real maple syrup is non negotiable here. Grade A Dark Amber has the most robust flavor that stands up to the bourbon.
• 2 tablespoons bourbon: Adds complexity and a subtle warmth. I use a mid range bourbon like Buffalo Trace. The alcohol cooks off but leaves incredible flavor.
• 1 teaspoon vanilla extract: A second dose of vanilla in the syrup ties everything together.
• Pinch fine salt: Enhances the sweetness and balances all the rich flavors.

How to Make It

Bake the Bacon to Crispy Perfection:

Arrange your bacon slices in a single layer on a wire rack that's been placed over a rimmed baking sheet. This setup allows hot air to circulate around each slice and lets the fat drip away, giving you incredibly crispy bacon without any flipping required. Slide the tray into a 400°F oven that you've preheated for at least 10 minutes. Set your timer for 15 minutes, though you may need an extra 2 to 3 minutes depending on your bacon's thickness. You want it deeply golden and crisp enough to shatter when you break it. Once done, transfer the bacon to paper towels to drain any remaining grease. Let it cool for about 5 minutes until you can handle it comfortably, then use a sharp knife to chop it into pieces about the size of rice grains. The finer you chop, the easier it spreads in your filling.

Create the Custard Base:

Grab a shallow bowl that's wide enough to fit your bread slices. Crack your 4 eggs directly into the bowl and add the half cup of whole milk, 1 tablespoon of vanilla extract, and the quarter teaspoon of cinnamon. Using a wire whisk, beat everything together with vigorous circular motions for about 30 seconds. You want to break up the egg yolks completely and create a uniform pale yellow mixture with no streaks of egg white visible. The cinnamon should be fully distributed throughout with no clumps floating on top. This custard should look smooth and slightly frothy on the surface when you're done whisking.

Make the Bacon Cream Cheese Filling:

Place your softened cream cheese in a small mixing bowl. It should be soft enough that you can easily press your finger into it. Add all of your finely chopped bacon to the bowl. Using a fork or small spatula, mash and stir the two ingredients together, pressing the cream cheese against the side of the bowl to break up any lumps. Keep mixing until the bacon is evenly distributed throughout the cream cheese and you have a spreadable mixture that looks almost like a thick paste. This should take about 2 minutes of stirring. The mixture should be cohesive enough that it won't fall out when you stuff the bread.

Stuff the Bread Slices:

Take one slice of your thick cut bread and lay it flat on your cutting board. Using a sharp paring knife, carefully insert the blade into one edge of the bread slice, about halfway up the side. Gently saw back and forth while keeping the knife parallel to your cutting board, creating a horizontal pocket that goes almost all the way through the slice but leaves the other three edges intact. Think of it like creating a pita pocket. Open the pocket gently with your fingers, being careful not to tear through the bread. Scoop about 2 tablespoons of your bacon cream cheese mixture and spread it inside the pocket, pushing it toward the back with a butter knife or small spoon. Press the opening closed gently but firmly so the edges stick together slightly. Repeat this process with all 8 slices. The filled slices can sit for up to 30 minutes before cooking if needed.

Coat the Stuffed Slices in Custard:

Take your first stuffed bread slice and lay it flat in your prepared custard mixture. Let it sit for about 10 seconds, then use your fingers or a spatula to flip it over. Let the second side soak for another 10 seconds. You want the bread to absorb enough custard to be thoroughly moistened but not so much that it becomes soggy and falls apart. Gently lift the slice and let any excess custard drip back into the bowl. The bread should feel heavy and saturated but still hold its shape. Place the coated slice on a plate while you repeat with the remaining slices.

Cook to Golden Brown Perfection:

Set a large non stick skillet over medium heat and let it warm for about 2 minutes. Add your 2 tablespoons of butter and swirl the pan as it melts, coating the entire bottom surface. When the butter stops foaming and smells nutty, your pan is ready. Carefully place 2 or 3 stuffed slices in the pan, making sure they don't touch each other. Let them cook undisturbed for 3 to 4 minutes. You'll know they're ready to flip when the edges start to look set and golden brown, and when you peek underneath with a spatula, you see a deep caramel color. Flip each slice carefully using a wide spatula, supporting the entire slice so the filling doesn't squeeze out. Cook the second side for another 3 to 4 minutes until equally golden. The filling should be warm and slightly melted in the center. Transfer to a warm plate and repeat with remaining slices, adding a bit more butter to the pan if needed.

Prepare the Bourbon Maple Syrup:

While your last batch of toast cooks, grab a small saucepan and pour in your cup of maple syrup. Add the 2 tablespoons of bourbon, 1 teaspoon of vanilla extract, and a small pinch of fine salt. Place the pan over low heat and stir gently with a spoon for about 2 minutes. You'll notice the syrup becomes more fluid and starts releasing an incredible aroma as the bourbon warms and its alcohol begins to evaporate. Don't let it boil or simmer vigorously, just warm it through until everything is combined and fragrant. The bourbon flavor will mellow but leave behind a wonderful depth and complexity. Keep the syrup warm until you're ready to serve.

My favorite part of this recipe is watching the cream cheese filling get warm and slightly melty when you cut into the toast. The first time I served this, my brother in law took one bite and declared it 'breakfast magic.' Now I make a double batch whenever the family gathers because there are never leftovers. The bourbon maple syrup alone is worth making extra to keep in the fridge for regular pancakes and waffles.

Flavor Boosters

If you can't find brioche or challah, Texas toast or thick sliced Italian bread works well, though you'll lose some of that rich, eggy flavor. For a lighter version, use half and half instead of whole milk and reduce the cream cheese to 1 ounce. Turkey bacon can replace regular bacon, but cook it until extra crispy. Don't have bourbon? Dark rum, brandy, or bourbon extract with water can be used. Vegetarians can fill the toast with cream cheese, cinnamon, and brown sugar for a sweet version. Thick sliced potato bread works in a pinch, but regular sandwich bread is too thin.

Serving Suggestions

This stuffed toast is rich enough to be the star of your brunch table, but it pairs beautifully with fresh berries or a light fruit salad to cut through the richness. Serve it with whipped cream or Greek yogurt, or as dessert with vanilla ice cream and extra bourbon maple syrup. It also shines with eggs and a simple arugula salad. For holidays, finish with powdered sugar and a sprig of fresh mint for elegance.

Creative Twists

French toast has ancient roots, but this stuffed version is about American brunch innovation and regional tradition. Try adding pumpkin pie spice and apple cider reduction for fall, or fresh peach slices in summer. Spring can feature prosciutto and thyme-laced cream cheese, while winter celebrates the original. Add berries to the filling for brightness, candied ginger for warmth, or orange zest for citrus flair. Cut into heart shapes for Valentine's Day.

Impress your brunch crowd with this decadent bacon stuffed toast and bourbon maple syrup — it’s a showstopper every time. The freezer method makes it easy to have a special breakfast on hand for any occasion.

Common Questions About This Recipe

→ Can I use a different type of bread?

Yes, brioche or challah are recommended for their soft, rich texture, but any thick-cut bread can be used. Resulting texture and taste may differ slightly.

→ Is it possible to make this without bourbon?

Absolutely. Simply omit the bourbon or substitute with a splash of apple juice or extra maple syrup. This will preserve the sweet richness without the alcohol.

→ Can the bacon be prepared ahead of time?

Yes, you can cook and chop the bacon in advance. Store it in the refrigerator, and combine with cream cheese just before assembling the toast.

→ How do I ensure the filling stays inside the bread?

Use a sharp knife to create a deep pocket in each bread slice, stuff carefully, and press gently to seal the edges before dipping in custard.

→ What can I serve alongside this dish?

Fresh fruits, lightly dressed greens, or a simple fruit compote pair wonderfully, balancing the richness of the stuffed toast.