Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze

Introduction

There’s nothing quite like waking up to the irresistible aroma of sizzling bacon, warm maple syrup, and buttery French toast. This Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze is the ultimate indulgence—decadent, flavorful, and surprisingly easy to make. It’s the kind of recipe that transforms an ordinary breakfast into a memorable feast, perfect for weekend brunches, special celebrations, or when you simply want to spoil yourself and your loved ones. With smoky bacon, creamy bourbon-infused filling, and a drizzle of silky vanilla glaze, every bite is an explosion of comfort and luxury.

My recipe story

This recipe was born out of my love for combining savory and sweet flavors. French toast has always been a staple in my kitchen, but I wanted to take it a step further by infusing it with bold, sophisticated twists. One day, after experimenting with maple syrup and bacon, I decided to add bourbon for depth and warmth. The result? A decadent stuffed French toast that tastes like it came straight from a gourmet brunch menu. The vanilla glaze was the final touch, balancing the smokiness of the bacon with a sweet, creamy finish. This dish has since become a family favorite, often requested for birthdays and holiday mornings.

Ingredient breakdown

The beauty of this recipe lies in its carefully chosen ingredients, which bring out a harmony of flavors. Let’s break them down so you know exactly why each plays a vital role.

Brioche or challah bread: Both types of bread are rich and buttery, perfect for soaking up the custard without falling apart. Their slight sweetness enhances the maple and bourbon flavors beautifully.

Thick-cut bacon: Smoky, crispy bacon brings a salty crunch that balances the sweetness of the glaze and maple syrup. Using thick-cut ensures a hearty bite inside the French toast.

Bourbon and maple syrup: This duo is the flavor powerhouse. Bourbon adds warmth and a slight smokiness, while maple syrup delivers natural sweetness and depth.

Cream cheese filling: Creamy, tangy cream cheese blended with a hint of sugar and bourbon turns into a luscious stuffing that elevates the French toast from ordinary to extraordinary.

Vanilla glaze: A simple mixture of powdered sugar, vanilla extract, and milk ties everything together with a silky finish. It adds visual appeal and just the right amount of sweetness.

Equipment you’ll need

• Large mixing bowls
• Whisk
• Frying pan or griddle
• Spatula
• Baking sheet with rack (for bacon)
• Measuring cups and spoons
• Small saucepan (for glaze)

Step-by-step directions

Step 1: Prepare the bacon. Preheat your oven to 400°F (200°C). Lay the thick-cut bacon strips on a baking sheet lined with a rack. Bake for 18–20 minutes, or until crispy. Once cooked, transfer to a paper towel-lined plate and chop into small pieces. This step ensures the bacon is evenly crisp and ready to be tucked inside the French toast filling.

Step 2: Make the filling. In a medium mixing bowl, beat softened cream cheese with 2 tablespoons maple syrup and 1 tablespoon bourbon until smooth and fluffy. Fold in the chopped bacon. This creamy, smoky-sweet mixture will serve as the heart of your stuffed French toast.

Step 3: Prepare the custard. In a large bowl, whisk together eggs, whole milk, a splash of cream, 1 tablespoon maple syrup, and a touch of cinnamon. This mixture will coat the bread, ensuring a rich, custardy texture once cooked.

Step 4: Assemble the toast. Slice thick brioche or challah bread into 1.5-inch slices. Carefully cut a pocket into each slice, being careful not to slice all the way through. Spoon the cream cheese-bacon filling inside each pocket. Press gently to seal.

Step 5: Soak the bread. Dip each stuffed slice into the custard mixture, making sure it’s well-coated on all sides but not overly soggy. Let excess drip off before cooking.

Step 6: Cook the French toast. Heat a large skillet or griddle over medium heat with a little butter. Place the stuffed slices onto the skillet and cook for 3–4 minutes per side, until golden brown and cooked through. Adjust the heat as needed to prevent burning.

Step 7: Make the glaze. While the French toast cooks, whisk powdered sugar, vanilla extract, and 2–3 tablespoons of milk in a small saucepan over low heat until smooth and slightly warm. The glaze should be pourable but not too thin.

Step 8: Serve and enjoy. Transfer the cooked French toast slices to a plate, drizzle generously with vanilla glaze, and top with extra bacon crumbles if desired. Serve warm with a side of fresh fruit or coffee.

Variations & substitutions

Want to tweak this recipe to match your preferences? Here are some easy ways to customize it:

• No bourbon? Swap it with vanilla extract or rum for a different flavor profile.
• Vegetarian option: Replace bacon with candied nuts like pecans or walnuts for crunch and sweetness.
• Dairy-free: Use dairy-free cream cheese and plant-based milk in the custard and glaze.
• Extra indulgent: Add a layer of chocolate chips or Nutella to the filling.

Storage, freezing & make-ahead

If you have leftovers (though that’s rare with this dish), store them properly for later enjoyment. Keep cooked French toast in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes to regain its crisp exterior. You can also freeze stuffed French toast: wrap each slice tightly in foil and store in a freezer-safe bag for up to 2 months. To reheat, bake directly from frozen at 350°F for 15–20 minutes.

For make-ahead convenience, prepare the filling and custard the night before, then assemble and cook the French toast in the morning. This is a lifesaver for holiday breakfasts or brunch parties.

Serving ideas & pairings

This French toast is indulgent on its own, but it pairs beautifully with sides and beverages. Try serving it with fresh berries, sliced bananas, or a dusting of powdered sugar for freshness. A bold cup of coffee or a mimosa complements the bourbon and maple flavors perfectly. For a savory contrast, serve alongside scrambled eggs or a light green salad to balance out the richness. And if you’re really feeling festive, pair it with a bourbon-spiked latte to tie everything together.

FAQ

Can I make this without alcohol?
Yes! Simply substitute bourbon with vanilla extract, apple juice, or even a splash of orange juice for flavor.

What’s the best bread to use?
Brioche and challah are the top choices because of their soft yet sturdy texture, but Texas toast or sourdough also works.

Can I use turkey bacon?
Absolutely. Turkey bacon is a leaner option, though it won’t be quite as smoky or rich as pork bacon.

How do I prevent soggy French toast?
Don’t oversoak the bread in the custard. Just a quick dip on both sides is enough to absorb flavor without making it mushy.

Is this recipe kid-friendly?
If you omit or substitute the bourbon, this dish is perfectly suitable for kids and still incredibly delicious.

Final thoughts

This Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze is more than just a breakfast—it’s an experience. From the smoky crunch of bacon to the sweet drizzle of glaze, every element works together in harmony. It’s a recipe designed to impress but easy enough to make in your own kitchen. Whether you’re planning a holiday brunch, celebrating a milestone, or simply craving something decadent, this dish is guaranteed to make your morning unforgettable. So grab your skillet, pour yourself some coffee, and treat yourself to this masterpiece of comfort food.

Bourbon Maple Bacon Stuffed French Toast with Vanilla Glaze

---

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

Print Recipe

Pin Recipe

Description

A decadent twist on French toast, stuffed with smoky bacon and sweet maple filling, then drizzled with silky vanilla glaze. Perfect for brunch indulgence.

---

Ingredients

• 8 slices brioche or challah bread
• 4 oz cream cheese, softened

• 3 tablespoons maple syrup

• 4 slices cooked bacon, chopped
• 3 large eggs

• 1/2 cup whole milk

• 2 tablespoons bourbon
• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 2 tablespoons butter, for cooking
• 1/2 cup powdered sugar

• 2 tablespoons heavy cream

• 1/2 teaspoon vanilla extract (for glaze)
  

---

Instructions

1. In a small bowl, mix cream cheese and maple syrup until smooth. Stir in chopped bacon.

2. Spread the filling onto 4 slices of bread and top with the remaining slices to form sandwiches.
3. In a shallow dish, whisk together eggs, milk, bourbon, cinnamon, and vanilla.

4. Heat butter in a large skillet over medium heat. Dip each sandwich into the egg mixture, coating both sides.

5. Cook sandwiches 2–3 minutes per side until golden brown and cooked through.
6. In another bowl, whisk powdered sugar, heavy cream, and vanilla to make the glaze.

7. Drizzle glaze over stuffed French toast and serve warm.

Notes

Serve with extra maple syrup or fresh berries for a special touch. Best enjoyed fresh, but leftovers can be refrigerated and reheated in a skillet.

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