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Bourbon Maple Bacon French Toast

Bourbon Maple Bacon French Toast
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Bourbon Maple Bacon French Toast is a decadent breakfast delight that combines fluffy, custardy brioche or challah bread with crispy, bourbon-maple glazed bacon. This recipe perfectly balances sweet, smoky, and rich flavors, making it ideal for cozy weekend mornings or impressive brunch gatherings.

Ingredients

Scale

Bread and Dairy

  • 6–8 slices thick-cut brioche or challah bread (day-old preferred)
  • 4 large eggs
  • 1 cup milk or cream (or dairy-free alternative)
  • 2 tablespoons butter, for cooking

Bourbon Maple Bacon Glaze

  • 8 slices thick-cut bacon
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon

Flavorings & Spices

  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Prepare the Bourbon Maple Bacon: Cook the thick-cut bacon in a skillet over medium heat until crispy. Remove bacon and drain excess fat. In the same skillet, add maple syrup and bourbon, simmering until slightly thickened to form a sticky glaze. Toss the bacon back into the glaze to coat evenly.
  2. Mix the Custard Batter: In a large bowl, whisk together eggs, milk or cream, vanilla extract, cinnamon, and nutmeg until well combined to form a smooth custard mixture.
  3. Soak the Bread Slices: Dip each slice of brioche or challah into the custard mixture, letting it soak for 20-30 seconds per side to absorb flavors without becoming soggy.
  4. Cook the French Toast: Heat butter in a large skillet or griddle over medium heat. Cook soaked bread slices until golden brown and slightly crisp on both sides, about 3-4 minutes per side.
  5. Assemble and Serve: Plate the cooked French toast slices, drizzle with warm bourbon maple-bacon syrup, and top with glazed bacon strips. Add optional toppings like powdered sugar or fresh fruit if desired.

Notes

  • Use day-old bread to ensure better custard absorption and texture.
  • Control soaking time carefully (20-30 seconds per side) to prevent bread from falling apart.
  • Keep cooked French toast warm in a low-temperature oven (200°F) while finishing the batch.
  • Cook bacon first and use rendered fat to add richness when cooking the French toast.
  • Use a good quality bourbon for deeper syrup flavor.

Nutrition

Keywords: bourbon maple bacon french toast, breakfast, brunch, bourbon, maple syrup, bacon, custardy french toast, brioche french toast

Find it online: https://withnora.com/bourbon-maple-bacon-french-toast/