This bacon stuffed french toast sandwiches a crispy bacon and cream cheese filling between thick slices of brioche, dips them in vanilla custard, and finishes them with a warm bourbon maple glaze. It takes about 50 minutes and serves 4.
It is sweet and savory in every bite, which makes it a showstopper for a weekend brunch. Most of the prep, like baking the bacon and mixing the filling, happens while the oven does the work.
Table of Contents
Why This Bacon Stuffed French Toast Recipe Works
Baking the bacon on a wire rack renders the fat and crisps every slice evenly, with no splatter and no flipping. Chopped fine, it spreads through the cream cheese so each bite has smoky crunch.
Sandwiching the filling between two slices is easier and neater than cutting pockets, and it keeps the filling from leaking into the skillet. Pressing the edges together seals it.
A glaze of maple syrup, bourbon, and vanilla simmers for just a few minutes, which softens the sharpness of the alcohol and leaves a warm caramel note that cuts the richness of the bacon.
Ingredients for Bacon Stuffed French Toast
- 8 slices brioche or challah bread, 3/4 inch thick
- 6 slices thick cut bacon
- 4 oz cream cheese, softened
- 4 large eggs
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted butter
- 3/4 cup pure maple syrup
- 2 tbsp bourbon
- 1 tsp vanilla extract, for the glaze
- 1 pinch fine salt
Bacon. Thick cut bacon stays crisp inside the soft toast, while thin bacon turns chewy. Bake it until deeply crisp, then chop it fine.
Cream cheese. Softened cream cheese binds the chopped bacon into a spreadable filling. Let it sit out for 30 minutes before mixing.
Bread. Brioche or challah cut about 3/4 inch thick holds the filling and the custard. Slightly stale slices are easier to handle.
Glaze. Bourbon adds an oaky depth, though some alcohol remains after a short simmer. To skip it, use 1 tablespoon of water and an extra 1/2 teaspoon of vanilla.
How to Make Bacon Stuffed French Toast
1. Bake the bacon. Heat the oven to 400 degrees F. Arrange the bacon on a wire rack set over a baking sheet and bake 15 to 18 minutes, until deeply crisp. Drain on paper towels and chop finely.
2. Make the filling. Stir the chopped bacon into the softened cream cheese until evenly mixed.
3. Whisk the custard. Whisk the eggs, milk, 2 teaspoons vanilla, and cinnamon together in a shallow dish until smooth.
4. Fill the bread. Spread about 3 tablespoons of filling over 4 slices, top each with another slice, and press the edges firmly together.
5. Dip the sandwiches. Dip each sandwich into the custard for 10 to 15 seconds per side, turning to coat the edges.
6. Cook the toast. Melt 1 tablespoon of butter in a nonstick skillet over medium low heat. Cook 2 sandwiches at a time, 3 to 4 minutes per side, until deep golden. Hold the first batch on a rack in a hot oven at 200 degrees F while you cook the second.
7. Make the glaze. Warm the maple syrup, bourbon, 1 teaspoon vanilla, and salt in a small saucepan over low heat for 3 to 4 minutes, until fragrant and slightly thickened.
8. Serve. Cut each sandwich in half on the diagonal and drizzle with the warm glaze.
How to Serve Bacon Stuffed French Toast
Serve the halves on warm plates with extra glaze on the side. For a bigger brunch, add biscuits and gravy for another savory plate, air fryer asparagus or air fryer broccoli with Parmesan for something green, and a basket of fluffy homemade dinner rolls for the table.
How to Store and Reheat Bacon Stuffed French Toast
Cool the toast, then refrigerate it in an airtight container for up to 3 days. Reheat in a toaster oven at 350 degrees F for 8 to 10 minutes, until hot in the center. Keep the glaze in a jar in the refrigerator for up to 1 week. Freezing is not recommended because the cream cheese filling turns watery.
Tips and Variations for Bacon Stuffed French Toast
Use slightly stale bread. Drier bread soaks up custard without turning soggy and holds the filling better.
Chop the bacon fine. Small pieces spread evenly and do not poke through the bread.
Press the edges. Sealing the edges with your fingertips keeps the filling inside during the dip and the sear.
Cook gently. Medium low heat lets the filling warm through before the outside darkens.
Keep batches warm. A wire rack in a hot oven at 200 degrees F keeps the first sandwiches crisp while the rest cook.
Bake the bacon ahead. Cook and chop it a day early and refrigerate it. Bring it to room temperature before mixing it into the filling.
Skip the bourbon if needed. Replace it with 1 tablespoon of water and a little extra vanilla for a glaze that is fine for kids.
Handle brunch food safely. The Texas A&M Fight BAC guide covers safe handling of eggs, meat, and dairy while you cook.
Frequently Asked Questions About Bacon Stuffed French Toast
Can I make bacon stuffed french toast ahead of time?
You can bake the bacon, mix the filling, and make the glaze a day ahead. Fill, dip, and cook the sandwiches just before serving so they stay crisp.
How do I keep bacon stuffed french toast from leaking?
Do not overfill the sandwiches, press the edges together firmly, and cook over medium low heat so the filling warms slowly.
What bread works well for bacon stuffed french toast?
Brioche and challah are ideal. Cut slices about 3/4 inch thick so they hold the filling and the custard without tearing.
Can I leave out the bourbon?
Yes. Use 1 tablespoon of water and an extra 1/2 teaspoon of vanilla in the glaze, or simply warm the maple syrup on its own.
How do I reheat leftovers?
Reheat in a toaster oven at 350 degrees F for 8 to 10 minutes. The microwave works but softens the crust.
Bacon Stuffed French Toast
Equipment
- Wire rack
- Baking sheet
- Nonstick skillet
- Small saucepan
Ingredients
Main Ingredients
- 8 slices brioche or challah bread 3/4 inch thick
- 6 slices thick cut bacon
- 4 oz cream cheese softened
- 4 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract for the custard
- ¼ tsp ground cinnamon
- 2 tbsp unsalted butter divided
- ¾ cup pure maple syrup
- 2 tbsp bourbon optional
- 1 tsp vanilla extract for the glaze
- 1 pinch fine salt
Instructions
Cooking
- Crisp the bacon. Bake the bacon on a wire rack at 400 degrees F for 15 to 18 minutes until crisp, drain, and chop fine. Mix the filling. Stir the bacon into the softened cream cheese.
- Whisk the custard. Beat the eggs, milk, 2 tsp vanilla, and cinnamon in a shallow dish. Assemble. Spread about 3 tbsp filling on 4 slices, cover with the other 4, and press the edges closed.
- Dip. Soak each sandwich 10 to 15 seconds per side.
- Griddle. Cook in butter over medium low heat 3 to 4 minutes per side, two at a time, holding the first batch in a hot oven at 200 degrees F.
- Glaze. Warm the maple syrup, bourbon, 1 tsp vanilla, and salt over low heat 3 to 4 minutes.
- Serve. Halve diagonally and drizzle with the glaze.
