Duck Bacon and Brie Cheese Stuffed French Toast

by Chef Ben Vaughn
Easy to make and elegant to serve, this dish is baked in a hot oven, making it handy for feeding a crowd.


Prep Time {10 min}

Cook Time {20 min}

Serving Size {4 servings}


8 slices Day-old Bread (sourdough)

4 large Eggs, lightly beaten

Dash Salt

2 Tbsp. Sugar

1/2 cup Milk

1⁄2 tsp. Vanilla Extract

1 oz. Bourbon

8 oz. Domestic Brie Cheese

12 slices Maple Leaf Farms Duck Bacon, cooked crispy

8 Tbsp. Melted Butter for topping

Maple Syrup and Powdered Sugar for topping


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1. Preheat the oven to 375 degrees F.

2. In a small bowl, beat the eggs with salt, sugar, milk, vanilla and bourbon. Pour into flat-bottomed dish large enough to accommodate a few slices of the bread.

3. Submerge bread slices in the dish to soak up some of the egg mixture. Turn with a spatula and let them soak on the other side, but not too long or they will be too saturated and difficult to handle. Gently remove four soaked bread slices and transfer to a well-buttered baking sheet.

4. Place 2 ounces of cheese on each slice. Add three slices of crispy bacon on top of each cheese portion.

5. Finish by topping with an additional soaked bread slice. Press the filled bread together firmly.

6. Place the sheet pan with the French toast in the preheated oven; bake for 15 to 20 minutes, turning after the first 8 to 10 minutes to brown on both sides.

7. Serve immediately with melted butter, maple syrup and powdered sugar.

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