Description

This Bourbon Maple Bacon French Toast recipe offers a delightful balance of sweet and savory flavors, combining fluffy brioche soaked in a rich bourbon-infused custard with crispy crumbled bacon. Perfect for a decadent brunch or breakfast, each bite is enhanced by warm spices and a drizzle of pure maple syrup, creating an indulgent and memorable meal.

Ingredients

Scale

Bread

8 slices thick cut brioche or challah bread

Custard Mixture

4 large eggs
1 cup whole milk
1/4 cup heavy cream
2 tablespoons pure maple syrup plus more for serving
1 tablespoon bourbon
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Bacon

6 slices bacon, cooked and crumbled

Cooking Fat

2 tablespoons unsalted butter for cooking

Optional Garnish

Powdered sugar for garnish (optional)

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Instructions

Cook Bacon: In a large skillet over medium heat, cook the bacon slices until crisp. Once cooked, transfer them onto a paper towel-lined plate to drain excess grease. After cooling, crumble the bacon into small pieces for topping.
Prepare Custard Mixture: In a shallow bowl, whisk together the eggs, whole milk, heavy cream, 2 tablespoons maple syrup, bourbon, vanilla extract, ground cinnamon, and salt until fully combined and smooth.
Heat Skillet: Preheat a large nonstick skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter until foaming.
Dip Bread: Dip each slice of brioche or challah bread into the egg custard mixture, soaking each side briefly to absorb the custard without becoming overly soggy.
Cook French Toast: Place the soaked bread slices onto the hot skillet. Cook for 3 to 4 minutes on each side, or until they achieve a golden brown color and are cooked through. Add more butter to the skillet as needed when cooking the remaining slices.
Serve: Arrange the cooked French toast on plates. Sprinkle generously with crumbled bacon and drizzle with additional maple syrup. Optionally, dust with powdered sugar and serve warm for a luscious breakfast experience.

Notes

For extra richness, let the dipped bread rest for 1 minute before cooking to fully absorb the custard.
Substitute the bourbon with additional vanilla extract if preferred for a non-alcoholic version.
Serve with fresh berries or whipped cream for an elevated brunch presentation.