Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze

Introduction

If you’re looking for a breakfast or brunch dish that is indulgent, unf orgettable, and packed with flavor, this Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze will check every box. This recipe combines the rich sweetness of bourbon and maple syrup with the savory crunch of crispy bacon, all tucked into pillowy French toast and drizzled with a luscious vanilla glaze. Whether you’re hosting a special gathering or simply want to treat yourself and your loved ones to a weekend feast, this dish will quickly become a favorite on your breakfast table.

My recipe story

I first came across the idea of stuffing French toast while traveling in the South, where sweet and savory breakfasts are an art form. The balance of crispy bacon with maple sweetness instantly stuck with me, and over time I perfected it with a splash of bourbon for depth and warmth. The glaze was a later addition—something I wanted to drizzle on top to elevate it from a simple breakfast to a restaurant-worthy dish. Now, every time I make it, I’m reminded of cozy mornings and the joy of sharing comfort food with family and friends.

Ingredient breakdown

This recipe is built around a handful of key ingredients that bring the magic together. Thick slices of brioche or challah bread provide the perfect base—soft, slightly sweet, and sturdy enough to hold the filling. The stuffing combines crispy bacon with cream cheese, a touch of bourbon, and maple syrup, creating a filling that’s both decadent and satisfying.

The custard mixture is made with eggs, milk, a splash of cream, and vanilla, ensuring the bread soaks up just enough richness before it’s browned to perfection. Finally, the vanilla glaze ties it all together. Made with powdered sugar, milk, and a hint of vanilla extract, it’s smooth, sweet, and the perfect finishing drizzle to complement the savory bacon filling.

The bourbon is optional but highly recommended. Even just a tablespoon adds a warm, caramel-like complexity that enhances both the filling and the overall flavor of the dish. If you’re cooking for kids or prefer alcohol-free, you can leave it out without losing the essence of the recipe.

Equipment you’ll need

• Large mixing bowls
• Whisk
• Skillet or griddle
• Sharp knife
• Baking sheet (optional, for keeping toast warm)
• Spatula or tongs
• Small saucepan (for glaze)

Step-by-step directions

1. Prepare the bacon filling: Cook the bacon in a skillet until crispy, then let it drain on paper towels. Chop it finely and mix with softened cream cheese, maple syrup, and a small splash of bourbon. The filling should be creamy but textured, with bits of bacon throughout.
2. Prepare the bread: Slice thick-cut brioche or challah bread into 1.5-inch slices. Using a sharp knife, cut a pocket into the center of each slice without cutting all the way through. This will create space for the filling.
3. Stuff the bread: Gently spoon or pipe the bacon-maple filling into each bread pocket. Press lightly to close the edges, ensuring the filling stays tucked inside.
4. Make the custard mixture: In a large bowl, whisk together eggs, milk, heavy cream, vanilla extract, and a touch of cinnamon. Dip each stuffed bread slice into the mixture, letting it soak for about 15–20 seconds per side.
5. Cook the French toast: Heat butter in a skillet or on a griddle over medium heat. Place the soaked bread slices on the hot surface and cook until golden brown on both sides, about 3–4 minutes per side. Adjust the heat to prevent burning.
6. Make the vanilla glaze: While the French toast cooks, whisk together powdered sugar, vanilla extract, and milk in a small saucepan over low heat until smooth. The glaze should be pourable but not runny.
7. Serve: Drizzle the warm vanilla glaze over the cooked French toast. Garnish with extra crispy bacon bits, fresh berries, or a dusting of powdered sugar before serving.

Variations & substitutions

This recipe is flexible and easy to adapt. You can replace the bacon with candied pecans or walnuts for a vegetarian twist. Swap bourbon for rum or brandy for a slightly different flavor profile. For a lighter version, use Neufchâtel cheese instead of cream cheese and reduce the glaze by half. If brioche isn’t available, use Texas toast or any thick-cut, sturdy bread. For those who prefer a stronger maple flavor, add a teaspoon of maple extract to the custard mixture.

Storage, freezing & make-ahead

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 350°F oven for 10 minutes, or warm in a skillet. French toast also freezes well. Wrap each slice individually in plastic wrap, then place in a freezer-safe bag for up to 2 months. To reheat from frozen, bake at 350°F for 15–20 minutes. You can prepare the filling a day in advance, keeping it chilled until ready to stuff and cook.

Serving ideas & pairings

This French toast pairs beautifully with fresh fruit like strawberries, blueberries, or bananas. A side of scrambled eggs or a light salad balances the richness. For beverages, consider freshly brewed coffee, a spiced chai latte, or even a brunch cocktail such as a mimosa or Bloody Mary. The smoky-sweet flavors also work well with roasted nuts or a dollop of whipped cream for added indulgence.

FAQ

Can I make this without bourbon?
Yes, simply omit the bourbon. The recipe will still be delicious with the maple and vanilla flavors.

What type of bread works best?
Brioche and challah are ideal for their soft texture and ability to hold the filling, but Texas toast also works well.

Can I prepare this ahead of time?
You can prepare the filling and custard mixture a day ahead. Assemble and cook just before serving for best results.

Is there a gluten-free option?
Yes, use thick slices of gluten-free bread and ensure your other ingredients are certified gluten-free.

What can I use instead of cream cheese?
Mascarpone or ricotta can be substituted for a slightly different but equally delicious filling.

Final thoughts

Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze is more than just breakfast—it’s an experience. The harmony of flavors and textures makes it perfect for special occasions, holidays, or simply when you want to elevate your brunch game. Rich, comforting, and undeniably impressive, this recipe is one you’ll want to make again and again. Share it with loved ones, and it might just become a new tradition at your table.

Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze

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• Author: Sarah White
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Decadent French toast stuffed with bourbon-maple bacon filling and topped with a luscious vanilla glaze. Perfect for brunch or special occasions.

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Ingredients

Scale 1x2x3x

• 8 slices brioche or challah bread, thick cut

• 6 oz cream cheese, softened

• 6 slices bacon, cooked and finely chopped

• 2 tbsp bourbon (optional)

• 3 tbsp pure maple syrup

• 4 large eggs

• 1 cup whole milk

• 1/4 cup heavy cream

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 2 tbsp unsalted butter, for cooking

• 1 cup powdered sugar

• 2–3 tbsp milk (for glaze)

• 1/2 tsp vanilla extract (for glaze)

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Instructions

1. Cook the bacon until crispy, drain, and chop finely. Mix with cream cheese, maple syrup, and bourbon to form the filling.

2. Slice a pocket into each piece of bread and gently stuff with the bacon mixture. Press edges lightly to seal.

3. In a bowl, whisk eggs, milk, cream, vanilla, and cinnamon until smooth. Dip each stuffed slice into the custard for 15–20 seconds per side.

4. Melt butter in a skillet over medium heat. Cook bread slices 3–4 minutes per side until golden brown and cooked through.

5. For the glaze, whisk powdered sugar, vanilla, and milk until smooth. Drizzle over warm French toast and serve immediately.

Notes

Use day-old bread for best texture. Keep finished slices warm in a 200°F oven while cooking the rest. Pairs wonderfully with fresh berries or coffee.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American