It was the first snowy Saturday of the year, and we had just come back from a morning of sledding with the kids. We were red-nosed, cold-fingered, and in serious need of something warm and indulgent. My boots were soaked, my coffee had gone cold, and I was in no mood for the usual eggs and toast.

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I opened the fridge, saw a block of cream cheese, some leftover challah from earlier in the week, and a half-open pack of bacon—and right then I decided we needed French toast. But not just any French toast. I wanted it creamy, crispy, sweet, salty, and just a little bit extra.

So I turned on some music, tucked a dishtowel into my waistband like an apron (because that’s what I do), and got to work. I crisped the bacon in the oven while the cream cheese softened on the counter. I spiked the custard with a splash of bourbon because, well, why not? We weren’t going anywhere. The kids were building pillow forts in the living room and my husband was already asking what smelled so good. By the time the French toast hit the griddle, the kitchen smelled like maple syrup and cinnamon and bacon and everything good about being home on a cozy winter day.

We plated the toast high, with powdered sugar snow and sticky maple drizzle, and passed forks around the table like we hadn’t just eaten a mountain of snacks the night before. It was messy, rich, and absolutely perfect—and now, this recipe has become our go-to for holidays, snow days, or any day that just needs a little something special.

Short Description

Decadent French toast sandwiches stuffed with maple-bourbon cream cheese and crumbled bacon, dipped in spiced custard, then pan-fried until golden—topped with syrup, powdered sugar, and extra bacon for the ultimate sweet-and-savory breakfast.

Key Ingredients

For the French Toast:

8 slices thick-cut brioche or challah bread (day-old works best)
4 large eggs
1 cup whole milk (or half-and-half for richer flavor)
¼ cup heavy cream
2 tbsp bourbon (optional but highly recommended)
2 tbsp pure maple syrup
1 tsp pure vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of salt
4 tbsp unsalted butter (for cooking)

For the Stuffing:

8 oz cream cheese, softened
¼ cup powdered sugar
¼ cup maple syrup
1 tsp bourbon (optional)
6 slices cooked bacon, crumbled

For Topping:

Additional maple syrup
Powdered sugar, for dusting
Extra crumbled bacon
Fresh berries (optional)
Whipped cream (optional)

Tools Needed

Baking sheet and parchment paper
Medium mixing bowl
Large skillet or griddle
Shallow dish for custard
Whisk
Spatula
Electric hand mixer or sturdy spoon

Cooking Instructions

Step 1: Prepare the Bacon
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lay bacon in a single layer. Bake for 15–18 minutes until crisp. Transfer to paper towels to drain and cool, then crumble. Reserve a bit for garnish.

Step 2: Make the Cream Cheese Filling
In a bowl, beat softened cream cheese until smooth. Add powdered sugar, maple syrup, and bourbon (if using), and mix until creamy. Fold in crumbled bacon. The texture should be thick and spreadable—like a sweet, savory cheesecake.

Step 3: Assemble the Stuffed Bread
Lay out brioche slices in pairs. Spread 2–3 tablespoons of filling on one slice of each pair, then top with the second slice to make sandwiches. Press gently so the filling stays put.

Step 4: Prepare the Custard Mixture
In a large bowl, whisk together eggs, milk, cream, bourbon, maple syrup, vanilla, cinnamon, nutmeg, and salt. Pour into a shallow dish wide enough for dipping sandwiches.

Step 5: Dip and Cook the French Toast
Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Dip each stuffed sandwich into the custard, soaking each side for 20–30 seconds. Place on the skillet and cook for 3–4 minutes per side, until golden brown and lightly crisp. Repeat with remaining sandwiches, adding more butter as needed.

Step 6: Plate and Serve
Cut each sandwich diagonally. Plate with a generous drizzle of maple syrup, a dusting of powdered sugar, and sprinkle of extra bacon. Top with berries or whipped cream if you’re feeling fancy.

Why You’ll Love This Recipe

Sweet and Savory Harmony: Cream cheese, maple, and bacon make the perfect combo

Rich and Cozy: Perfect for holidays, brunches, or slow weekends

Make-Ahead Friendly: The filling and bacon can be prepped ahead

Kid-Approved: Like dessert for breakfast, but with protein too

Easy to Customize: Add berries, nuts, or skip the bourbon for a more classic twist

Mistakes to Avoid & Solutions

Mistake: Using fresh bread that’s too soft
Solution: Use day-old brioche or challah so it holds up to the custard soak without getting soggy.

Mistake: Letting the cream cheese filling be too stiff
Solution: Make sure your cream cheese is room temp before mixing. If needed, microwave for 10 seconds to soften.

Mistake: Cooking on high heat
Solution: Medium heat is key—too high and the outside burns before the center is warm.

Mistake: Skipping the bourbon if you’re unsure
Solution: You can skip it for kids or sub with a splash of orange juice or vanilla extract.

Mistake: Overstuffing the sandwich
Solution: Stick to 2–3 tablespoons of filling. Too much will ooze out when you cook it.

Serving and Pairing Suggestions

Serve hot with extra syrup and a side of fresh berries

Pair with strong coffee, chai tea, or brunch cocktails like mimosas

Great for Christmas morning, Mother’s Day, or a cozy breakfast in bed

Serve plated for a sit-down brunch or on a platter buffet-style for guests

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 2 days

To reheat, warm in a skillet over low heat or in a 350°F oven for 5–7 minutes

Avoid microwaving—it makes the bread rubbery

You can freeze assembled (but uncooked) sandwiches; thaw overnight and cook fresh

FAQs

1. Can I make this ahead of time?
Yes! Prep the filling and bacon the night before. You can even assemble the sandwiches and store them in the fridge, then dip and cook in the morning.

2. Can I use regular sandwich bread?
Technically yes, but brioche or challah gives the best flavor and texture.

3. Is the bourbon safe for kids?
It cooks off in the custard, but you can always omit it entirely or use vanilla.

4. Can I use flavored cream cheese?
Plain is best for balance, but if you’re adventurous, try maple or honey-flavored cream cheese.

5. What if I don’t have a griddle?
A nonstick skillet works just fine. Just cook in batches and wipe clean between rounds if needed.

Tips & Tricks

Always let the custard soak in fully, don’t rush the dip

Use real maple syrup for topping, not pancake syrup

Toast chopped pecans and sprinkle on top for extra crunch

Add a pinch of cayenne to the bacon for a sweet-heat combo

For brunch guests, keep finished toast warm in a 200°F oven while you cook the rest

Recipe Variations

1. Berry-Stuffed French Toast

Replace bacon with fresh raspberries or chopped strawberries folded into the cream cheese

Skip the bourbon and add lemon zest for brightness

Drizzle with berry compote instead of maple syrup

2. Nutella & Banana Stuffed Toast

Spread Nutella inside and layer with sliced banana

Skip bacon and maple

Top with toasted hazelnuts and whipped cream

3. Savory Cheddar Bacon French Toast

Skip the powdered sugar and maple in the filling

Use sharp cheddar and bacon instead

Serve with hot sauce and a poached egg on top

Final Thoughts

This stuffed French toast is one of those recipes that makes you feel like you’re spoiling your family without actually working that hard. It’s comfort food with a little flair, and every time I make it, I watch my husband close his eyes on the first bite like he’s having a moment. The balance of creamy, sweet, salty, and crispy hits all the right notes, and it never fails to feel a little bit magical, especially on a cold morning or a holiday brunch.

If you’re like me and you love making something that feels a little indulgent but doesn’t require you to spend all day in the kitchen, this one’s a keeper. And if you serve it once, trust me, you’ll be asked to make it again. Just make sure you have extra bacon. You’ll need it.

Bourbon Maple Bacon Stuffed French Toast

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Ingredients

For the French Toast:

8 slices thick-cut brioche or challah bread day-old works best
4 large eggs
1 cup whole milk or half-and-half for richer flavor
¼ cup heavy cream
2 tbsp bourbon optional but highly recommended
2 tbsp pure maple syrup
1 tsp pure vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of salt
4 tbsp unsalted butter for cooking

For the Stuffing:

8 oz cream cheese softened
¼ cup powdered sugar
¼ cup maple syrup
1 tsp bourbon optional
6 slices cooked bacon crumbled

For Topping:

Additional maple syrup
Powdered sugar for dusting
Extra crumbled bacon
Fresh berries optional
Whipped cream optional

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper, lay bacon in a single layer, and bake for 15–18 minutes until crisp. Let it cool on paper towels, then crumble and set some aside for garnish.
In a bowl, beat softened cream cheese until smooth. Add powdered sugar, maple syrup, and bourbon if using. Mix until creamy, then fold in crumbled bacon. The filling should be thick and spreadable.
Pair up the brioche slices. Spread 2–3 tablespoons of filling on one slice, top with the other, and press gently to form sandwiches.
In a large bowl, whisk together eggs, milk, cream, bourbon, maple syrup, vanilla, cinnamon, nutmeg, and salt. Pour into a shallow dish for dipping.
Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Dip each sandwich into the custard, soaking each side for 20–30 seconds. Cook for 3–4 minutes per side until golden and crisp. Repeat with remaining sandwiches, adding more butter as needed.
Cut sandwiches diagonally and serve with a drizzle of maple syrup, a dusting of powdered sugar, and the reserved crumbled bacon. Add berries or whipped cream if you like.