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Bacon Cream Cheese Stuffed Brioche French Toast

This extraordinary breakfast combines sweet and savory flavors with a creamy filling and crispy bacon, making it perfect for special occasions or cozy weekend brunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the filling
  • 4 slices thick brioche (2-inch cut)
  • 4 oz cream cheese, softened Ensure cream cheese is fully softened for easy mixing.
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 6 slices thick-cut bacon, cooked and crumbled Reserve some crumbles for topping.
For the custard and glaze
  • 3 large eggs
  • 0.5 cup heavy cream
  • 1 tsp ground cinnamon Adjust to taste preference.
  • 0.5 cup pure maple syrup
  • 2 tbsp bourbon Don't skip this ingredient; it adds rich flavor.
  • 1 tbsp unsalted butter For cooking and glaze.

Method
 

Preparation
  1. In a bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and half of the crumbled bacon until smooth.
  2. Use a paring knife to cut a pocket into each thick brioche slice. Carefully stuff each slice with the filling and gently press to seal.
Cooking
  1. In a shallow bowl, whisk together the eggs, heavy cream, and cinnamon until smooth.
  2. In a small saucepan, simmer the maple syrup, bourbon, and butter for 3–5 minutes until slightly thickened. Keep warm.
  3. Dip each stuffed brioche slice into the custard for about 15 seconds per side.
  4. Cook in a buttered skillet over medium heat for 3–4 minutes per side until golden brown and warmed through.
  5. Top with the remaining crumbled bacon and drizzle generously with the warm bourbon maple glaze before serving.

Notes

Serve this delicious French toast warm, topped with crispy bacon and maple bourbon glaze. Add fresh fruit on the side for a pop of color and taste. Leftovers can be stored in an airtight container for up to 2 days. Reheat in a skillet over low heat for best results.