Description
Indulge in the ultimate breakfast experience with this decadent Bourbon Maple Bacon Stuffed Toast. Crispy on the outside, creamy and flavorful on the inside, it’s a sweet, salty, and savory masterpiece.
Ingredients
- 6 slices thick-cut Challah or Brioche bread (1-inch thick)
- 6 slices thick-cut bacon, cooked crispy and crumbled
- 8 oz (226g) full-fat cream cheese, softened
- 2 tbsp pure maple syrup, divided
- 1 tbsp bourbon, divided (optional)
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk or heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted butter, for cooking (if pan-frying)
- For Glaze: 1/2 cup powdered sugar, 1 tbsp pure maple syrup, 1-2 tsp milk or bourbon
Instructions
- 1. Cook the Bacon: Preheat oven to 400°F (200°C). Lay bacon on a parchment-lined baking sheet and bake for 15-20 minutes until crispy. Drain and crumble.
- 2. Make the Filling: In a bowl, combine softened cream cheese, 1 tbsp maple syrup, 1/2 tbsp bourbon (if using), and salt. Beat until smooth. Fold in crumbled bacon.
- 3. Prepare the Bread: Cut a pocket into each bread slice, going two-thirds of the way through.
- 4. Stuff the Toast: Spoon or pipe the cream cheese filling into each bread pocket. Gently press closed.
- 5. Prepare Egg Wash: In a shallow dish, whisk eggs, milk/cream, remaining 1 tbsp maple syrup, remaining 1/2 tbsp bourbon (if using), vanilla, and cinnamon.
- 6. Soak the Toast: Dip each stuffed bread slice into the egg wash, ensuring both sides are coated.
- 7. Cook: Pan-Fry: Melt butter in a skillet over medium heat. Cook toast 3-4 minutes per side until golden. Oven Bake: Place on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway.
- 8. Glaze and Serve: Whisk powdered sugar, 1 tbsp maple syrup, and 1-2 tsp milk/bourbon for glaze. Drizzle over warm toast. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 25 mins