Bacon Cream Cheese Stuffed Brioche French Toast
An indulgent, chef-quality breakfast made with thick-cut brioche stuffed with sweet-savory bacon cream cheese, pan-seared until golden, and finished with a warm bourbon maple glaze.
Equipment
- Large skillet
- Small saucepan for glaze
- Paring Knife
- shallow whisking bowl
Ingredients
- 4 slices thick brioche (2-inch cut)
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 0.5 tsp vanilla extract
- 6 slices thick-cut bacon, cooked and crumbled
- 3 large eggs
- 0.5 cup heavy cream
- 1 tsp ground cinnamon
- 0.5 cup pure maple syrup
- 2 tbsp bourbon
- 1 tbsp unsalted butter
Instructions
- In a bowl, mix softened cream cheese, powdered sugar, vanilla extract, and half of the crumbled bacon until smooth.
- 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.
- In a shallow bowl, whisk together eggs, heavy cream, and cinnamon until smooth.
- In a small saucepan, simmer maple syrup, bourbon, and butter for 3–5 minutes until slightly thickened. Keep warm.
- Dip each stuffed brioche slice into the custard for about 15 seconds per side.
- Cook in a buttered skillet over medium heat for 3–4 minutes per side until golden brown and warmed through.
- Top with the remaining crumbled bacon and drizzle generously with the warm bourbon maple glaze before serving.
Notes
Use slightly stale brioche so the custard absorbs without turning soggy. Cook over medium-low heat to warm the filling through while keeping the exterior golden. Choose a bourbon you enjoy drinking since its flavor concentrates in the glaze.