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Bourbon Maple Bacon Stuffed Toast

A decadent brunch masterpiece featuring thick-cut French toast stuffed with fluffy eggs and crispy bacon, drenched in a warm homemade bourbon-infused maple syrup.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 sandwiches
Course: Breakfast, Brunch
Cuisine: American, Southern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Bourbon Maple Syrup
  • 0.5 cup 100% pure maple syrup
  • 2 tbsp bourbon whiskey
  • 1 tbsp unsalted butter
  • 1 pinch flaky sea salt
Stuffed Toast
  • 4 slices thick brioche or Texas toast slightly stale
  • 6 slices thick-cut bacon
  • 4 large eggs for the filling
  • 2 large eggs for the custard
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 2 tbsp unsalted butter for cooking
  • 1 tbsp fresh parsley or chives chopped, for garnish

Equipment

  • Large Skillet or Griddle
  • Small Saucepan
  • Whisk
  • Wide shallow dish

Method
 

  1. In a small saucepan, simmer the maple syrup and bourbon over medium-low heat for 3-4 minutes. Stir in 1 tbsp butter and a pinch of salt. Remove from heat and keep warm.
  2. In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate. Drain most of the grease from the pan.
  3. Whisk 4 eggs with salt and pepper. Scramble in the hot skillet over medium-low heat until soft curds form. Remove and set aside.
  4. In a shallow dish, whisk the remaining 2 eggs, milk, vanilla, and cinnamon.
  5. Melt butter in the skillet over medium heat. Quickly dip each slice of bread into the egg mixture and cook until golden brown on both sides (about 3-4 minutes per side).
  6. Assemble the sandwiches by placing scrambled eggs and crispy bacon between two slices of the cooked French toast.
  7. Serve immediately, drenched generously with the warm bourbon maple syrup and garnished with fresh herbs and flaky salt.

Notes

Using stale bread prevents the French toast from becoming soggy. If you prefer not to use alcohol, simply omit the bourbon and add a splash of vanilla to the syrup.