Bacon Stuffed French Toast
Brioche sandwiches filled with crisp bacon and cream cheese, pan fried in custard, and drizzled with warm bourbon maple glaze.
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.
Notes
Substitutions: Replace the bourbon with 1 tbsp water and a little extra vanilla.
Tips: Press the edges closed and cook over medium low heat so the filling warms through without leaking.
Storage: Refrigerate up to 3 days and reheat in a toaster oven at 350 degrees F. Keep the glaze refrigerated up to 1 week. Do not freeze.