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Ultimate Bacon-Maple French Toast Recipe

Ultimate Bacon-Maple French Toast Recipe photo by Taste of Home

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A savory update on baked French toast, this is an easy make-ahead dish that is excellent for brunch and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying.—John Whitehead, Greenville, South Carolina

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Ultimate Bacon-Maple French Toast Recipe

Prep: 30 min. + chilling Bake: 40 min. + standing

Yield: 10 Servings

30 40 70

Ingredients

8 eggs
2 cups half-and-half cream
1 cup 2% milk
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Dash cayenne pepper
1 loaf (1 pound) French bread, cut into 1-inch slices
TOPPING:
6 thick-sliced bacon strips, cooked and crumbled
1 cup butter, melted
1 cup packed brown sugar
1/2 cup chopped pecans, toasted
2 tablespoons corn syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions

Grease a 13-in. x 9-in. baking dish; set aside.
In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices into prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. In a small bowl, combine the topping ingredients. Spread over top.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 10 servings.

Nutritional Facts 1 piece equals 612 calories, 36 g fat (18 g saturated fat), 250 mg cholesterol, 694 mg sodium, 57 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Ultimate Bacon-Maple French Toast in Country Woman April/May 2012

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Ultimate Bacon-Maple French Toast

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(1-1) of 1 reviews

Reviewed on May. 17, 2012 by Jellis451401

I made this for mothers day, and my family loved it! They asked me if I would make it again the following week. I woukd try it, its not to sweet. It gets an A+ from me.