Description
This Bourbon Maple Bacon French Toast combines the rich flavors of bourbon and maple syrup with savory crispy bacon for a perfect sweet and savory breakfast or brunch. Thick-cut brioche or challah bread is soaked in a luscious custard mixture and cooked to golden perfection on the stovetop, then topped with chopped bacon and drizzled with extra maple syrup.
Ingredients
Scale
French Toast Custard
- 8 slices thick-cut brioche or challah bread
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons pure maple syrup
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Toppings & Cooking
- 8 slices cooked bacon, chopped
- 2 tablespoons unsalted butter for cooking
- Additional maple syrup for serving
Instructions
- Prepare the custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, bourbon, vanilla extract, ground cinnamon, and salt until the mixture is fully combined and smooth.
- Heat the skillet: Preheat a large skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter, ensuring the surface is well-coated to prevent sticking.
- Soak the bread slices: Dip each slice of brioche or challah into the custard mixture, allowing it to soak for a few seconds on each side without becoming overly saturated to maintain structure while absorbing flavor.
- Cook the French toast: Place the soaked bread onto the hot skillet and cook for 3 to 4 minutes on each side, or until each side is golden brown and the center is cooked through. Add more butter to the skillet as needed when cooking additional slices.
- Serve with toppings: Sprinkle the chopped cooked bacon over the French toast just before serving and drizzle generously with additional maple syrup for a perfect balance of sweet and savory.
Notes
- For a stronger maple flavor, add an extra tablespoon of maple syrup to the custard mixture.
- If preferred, omit the bourbon and replace it with 1 tablespoon of milk or extra maple syrup.
- Slightly stale bread works best as it absorbs the custard without becoming soggy.
