Preheat your oven to 400°F (200°C) and prepare a baking tray lined with aluminum foil.

Arrange strips of bacon on a wire rack over the baking tray and bake for about 15 minutes until crispy.

In a shallow bowl, whisk together eggs, milk, vanilla extract, and ground cinnamon until well combined.

Mix the chopped bacon with cream cheese in a separate bowl until thoroughly combined.

Create pockets in each slice of bread carefully using a knife, making sure not to cut all the way through.

Stuff the pockets of the bread slices with the cream cheese and bacon mixture.

Dip each stuffed bread slice into the custard mixture, soaking for about 30 seconds on each side.

Heat a skillet over medium heat and melt some unsalted butter, then cook the soaked stuffed slices for about 3-4 minutes on each side.

Combine maple syrup, bourbon, vanilla extract, and salt in a small saucepan over low heat until smooth and slightly thickened.

Serve the cooked stuffed toast with the warm bourbon glaze drizzled over it, optionally with fresh fruit.