4 Servings
15 mins
10 mins
25 mins
Preheat the oven to 180°C. Prepare a large baking tray by lining it with parchment paper. Arrange the slices of bacon on the tray and cook them in the oven until they are nearly crisp. Once cooked, allow the bacon to cool before chopping it into small pieces.
In a mixing bowl, combine cream cheese, maple syrup, thyme, and the chopped bacon. Transfer this mixture to a large zip lock bag or piping bag, then refrigerate until you're ready to use it.
For the brioche cubes, cut out the centers to create hollow pieces, reserving the brioche plugs. Pipe approximately 2 teaspoons of the bacon filling into each cube, then close them with the reserved pieces of bread.
In another bowl, whisk together eggs, milk, salt, sugar, and cinnamon until well combined. In a separate bowl, crush the cornflakes by hand until they resemble coarse crumbs.
In a large frying pan over medium heat, melt butter without allowing it to brown. Dip each brioche cube in the egg mixture, then coat with the cornflake crumbs. Place the cubes in the frying pan and shallow fry, turning with tongs until all sides are golden and crispy. Serve immediately, dusted with icing sugar and drizzled with maple syrup.