Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze

Introduction

If you’re looking for a brunch recipe that’s guaranteed to impress, this Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze is it. With layers of crisp, smoky bacon, rich bourbon-spiked maple syrup, and fluffy cream cheese filling sandwiched between golden, custardy bread, this dish takes French toast to a gourmet level. It’s indulgent, elegant, and just the right mix of sweet and savory. Perfect for holiday mornings, special occasions, or simply when you want to spoil yourself with something extraordinary, this stuffed French toast will quickly become your new brunch favorite.

My recipe story

This recipe was born out of a love for bold flavors and a desire to elevate classic breakfast dishes. On one holiday morning, I wanted something that had the cozy comfort of French toast but with a grown-up twist. I had bourbon, maple syrup, and bacon on hand, and the idea clicked: why not combine them into a decadent stuffed French toast? The bourbon enhances the richness of the maple syrup, while the bacon adds a smoky crunch. A drizzle of creamy vanilla glaze ties everything together for the perfect finishing touch. Since then, it’s become a tradition in my kitchen whenever I want to make brunch truly special.

Ingredient breakdown

This stuffed French toast recipe is built on simple ingredients that, when combined, create a restaurant-worthy dish. The star is the thick bread, which provides the structure and absorbs the custard mixture. Choose brioche or challah for their rich flavor and soft texture, which soak up the egg custard beautifully while staying sturdy enough to hold the filling.

The filling is a luscious blend of cream cheese, crispy bacon, and a drizzle of bourbon maple syrup. The cream cheese brings a tangy richness, while the bacon adds a smoky crunch that balances the sweetness. The bourbon maple syrup enhances the overall flavor with warm caramel notes.

The vanilla glaze is made with powdered sugar, vanilla extract, and milk, adding a creamy sweetness that perfectly complements the bold flavors of the French toast. Finally, eggs, milk, and a splash of cream form the custard base that gives the bread its custardy texture and golden finish when cooked.

Equipment you’ll need

• Large mixing bowls
• Whisk
• Sharp knife
• Cutting board
• Frying pan or griddle
• Spatula
• Measuring cups and spoons
• Small saucepan (for glaze)

Step-by-step directions

1. Prepare the bacon: Cook the bacon in a skillet until crispy. Place on paper towels to drain excess grease, then chop into small pieces. The crisp texture is key to balancing the creaminess of the filling.
2. Make the filling: In a bowl, mix softened cream cheese, chopped bacon, and a drizzle of bourbon maple syrup. Stir until smooth and well combined. This mixture should be thick but spreadable.
3. Prepare the bread: Slice thick pieces of brioche or challah bread, about 1.5 inches each. Using a sharp knife, cut a pocket into the center of each slice without cutting all the way through. This will hold the filling.
4. Stuff the bread: Spoon the cream cheese-bacon filling into the pocket of each bread slice, spreading evenly. Don’t overfill—just enough to create a flavorful surprise in the middle.
5. Make the custard: In a large bowl, whisk together eggs, milk, cream, vanilla extract, and a splash of bourbon if desired. Dip each stuffed bread slice into the custard, ensuring both sides are coated but not overly soaked.
6. Cook the French toast: Heat a buttered skillet or griddle over medium heat. Cook each slice for 3–4 minutes per side until golden brown and cooked through. Adjust the heat if browning too quickly.
7. Make the glaze: In a small saucepan, whisk together powdered sugar, vanilla, and milk until smooth. Warm slightly, but don’t let it boil, so it stays silky and pourable.
8. Assemble and serve: Drizzle the vanilla glaze generously over the French toast. Add extra bacon crumbles and a drizzle of maple syrup on top for a stunning presentation.

Variations & substitutions

This recipe is highly versatile. Swap the bacon for candied pecans if you prefer a vegetarian version with crunch. Try flavored cream cheeses, such as maple or honey, for a twist. You can also replace bourbon with spiced rum or omit the alcohol entirely and rely on extra maple syrup for sweetness. For a lighter option, use whole wheat bread or reduce the cream in the custard with more milk.

Storage, freezing & make-ahead

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, which keeps the texture crisp. For freezing, wrap each slice in plastic wrap and foil, then store for up to 2 months. Reheat from frozen in the oven for best results. To make ahead, prepare the filling and custard mixture the night before and assemble in the morning for faster cooking.

Serving ideas & pairings

Pair this stuffed French toast with a side of fresh fruit, such as strawberries or blueberries, to balance the richness. A hot cup of coffee or a mimosa complements the boozy notes beautifully. For a full brunch spread, serve alongside scrambled eggs, roasted potatoes, or a light green salad to create contrast and variety on the table.

FAQ

Can I make this without bourbon?
Yes! Simply omit the bourbon and use pure maple syrup. The recipe will still be delicious, just less boozy.

What bread works best for stuffed French toast?
Brioche and challah are ideal due to their richness and ability to hold up to the custard mixture.

Can I bake this instead of pan-frying?
Yes, place the stuffed slices on a baking sheet and bake at 350°F for about 20 minutes, flipping halfway through.

Is this recipe kid-friendly?
If you omit the bourbon, it’s perfectly suitable for kids and will taste just as amazing.

How do I prevent soggy French toast?
Use slightly stale bread and avoid over-soaking in custard. Cooking over medium heat also helps ensure it cooks through evenly.

Final thoughts

Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze is a true showstopper dish that blends sweet, smoky, and creamy flavors into one unforgettable bite. Whether you’re serving it for a holiday brunch, a birthday breakfast, or simply because you deserve something special, this recipe is bound to impress. With its rich flavors, customizable options, and simple preparation, it’s the perfect way to transform an ordinary morning into a celebration. Once you try it, you’ll find yourself making it again and again for those moments that call for a little extra indulgence.

Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze

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• Author: Sarah White
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Decadent stuffed French toast with crispy bacon, bourbon maple syrup, and a creamy vanilla glaze for a show-stopping brunch.

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Ingredients

• 8 slices thick brioche or challah bread

• 4 ounces cream cheese, softened

• 6 slices cooked bacon, chopped
• 4 large eggs

• 1/2 cup milk

• 1/4 cup heavy cream
• 2 tablespoons bourbon (optional)

• 1 teaspoon vanilla extract

• 1/4 cup maple syrup
• 2 tablespoons butter, for cooking

• 1/2 cup powdered sugar

• 2 tablespoons milk (for glaze)
• 1 teaspoon vanilla extract (for glaze)
  

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Instructions

1. Cook bacon until crispy, drain, and chop into small pieces.
2. Mix cream cheese, chopped bacon, and maple syrup in a bowl until smooth.

3. Slice bread thickly and cut a pocket into the center of each slice.

4. Stuff each bread slice with the cream cheese-bacon mixture.
5. Whisk together eggs, milk, cream, bourbon, and vanilla to make custard.

6. Dip stuffed bread slices into custard, coating both sides.

7. Heat butter in a skillet over medium heat and cook slices 3–4 minutes per side until golden brown.
8. Whisk powdered sugar, milk, and vanilla to make glaze and drizzle over cooked French toast.
   

Notes

For best results, use slightly stale bread. Keep warm in a low oven if making multiple batches. Can be stored in the fridge for up to 3 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American