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Bourbon Maple Bacon Stuffed Toast

An indulgent sweet and savory brunch featuring thick brioche stuffed with scrambled eggs, cheddar, and bacon, drenched in a homemade bourbon maple glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Breakfast, Brunch
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

The Sandwich
  • 4 slices thick brioche or challah bread
  • 6-8 strips bacon cooked crispy
  • 1 cup sharp cheddar cheese shredded
  • 4 large eggs scrambled
  • 1 tbsp heavy cream for scrambling eggs
Custard Dip
  • 2 large eggs
  • 0.5 cup milk or half-and-half
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
Bourbon Maple Glaze
  • 0.5 cup pure maple syrup
  • 2 tbsp bourbon whiskey
  • 1 tbsp butter
  • 1 pinch cayenne pepper optional

Equipment

  • Large Skillet or Griddle
  • Small Saucepan
  • Whisk
  • Shallow Dish

Method
 

  1. In a small saucepan, simmer maple syrup, bourbon, and 1 tbsp butter for 3-4 minutes to thicken slightly. Set aside.
  2. Cook bacon in a skillet until crispy. Drain on paper towels.
  3. Whisk 4 eggs with cream, salt, and pepper. Scramble in the skillet until soft curds form (leave slightly undercooked). Remove from heat.
  4. Whisk remaining 2 eggs, milk, vanilla, and cinnamon in a shallow dish for the custard.
  5. Assemble sandwiches: Layer cheese, scrambled eggs, bacon strips, and more cheese between two slices of bread.
  6. Heat a skillet with butter over medium heat.
  7. Dip sandwiches into custard mixture, soaking 5-10 seconds per side.
  8. Cook sandwiches 3-4 minutes per side until golden brown and cheese melts.
  9. Serve hot, drizzled generously with the warm bourbon maple glaze and garnished with parsley.

Notes

Use day-old bread for better absorption without sogginess.