Ingredients
For the Filling:
8 oz cream cheese, softened
1/3 cup pure maple syrup
2 tbsp bourbon (optional, but delicious)
6 strips thick-cut bacon, cooked crisp and chopped
For the French Toast:
1 loaf brioche or challah bread, cut into 1 ½-inch thick slices
4 large eggs
1 cup whole milk (or half-and-half for richer custard)
2 tbsp bourbon (optional)
2 tbsp pure maple syrup
1 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Butter, for frying
For the Vanilla Glaze:
1 cup powdered sugar
2 tbsp milk or cream
1 tsp vanilla extract
Garnish (optional):
Extra bacon crumbles
Maple syrup drizzle
Powdered sugar dusting
Instructions
1. Make the Filling
1. In a bowl, beat softened cream cheese until smooth.
2. Mix in maple syrup and bourbon until creamy.
3. Fold in chopped bacon.
2. Prepare the Bread
1. Cut a slit in the side of each slice of brioche to create a pocket (don’t cut all the way through).
2. Stuff each slice with 2–3 tablespoons of the cream cheese bacon filling.
3. Make the Custard
1. In a shallow dish, whisk together eggs, milk, bourbon, maple syrup, cinnamon, vanilla, and salt.
4. Cook the French Toast
1. Heat a skillet or griddle over medium heat and melt a little butter.
2. Dip each stuffed bread slice into the custard mixture, coating well but not soaking through.
3. Cook 3–4 minutes per side until golden brown and cooked through.
5. Make the Vanilla Glaze
1. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable.
6. Serve
Drizzle vanilla glaze over the French toast.
Top with extra bacon, a drizzle of maple syrup, and a dusting of powdered sugar.
This makes about 4–6 servings depending on bread size.
