Maple Bacon French Toast Casserole

Name: Maple Bacon French Toast Casserole
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
Yield: 8 servings.
Ingredients: 6 large eggs; 1 cup half-and-half cream; 1 cup 2% milk; 1/4 cup maple syrup; 2 tablespoons sugar; 1/4 teaspoon ground cinnamon; Dash salt; 16 slices French bread (1 inch thick); 10 bacon strips, cooked and crumbled; Additional maple syrup

This is my go-to Sunday breakfast. It's easy to put together and put in the fridge Saturday night then bake the next morning. It gives me more time for enjoying family on Sundays. —Erin Wright, Wallace, Kansas

Ingredients

6 large eggs
1 cup half-and-half cream
1 cup 2% milk
1/4 cup maple syrup
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Dash salt
16 slices French bread (1 inch thick)
10 bacon strips, cooked and crumbled
Additional maple syrup

Directions

In a shallow bowl, whisk first 7 ingredients. Dip both sides of bread in egg mixture. Arrange bread slices into 2 overlapping rows in a greased 13x9-in. baking dish. Pour remaining egg mixture over top. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with bacon. Bake, uncovered, until lightly browned, 10-15 minutes longer. Serve with additional syrup.

Nutrition Facts

2 slices (calculated without additional syrup): 323 calories, 12g fat (5g saturated fat), 167mg cholesterol, 725mg sodium, 36g carbohydrate (12g sugars, 1g fiber), 14g protein.

Originally published as Maple Bacon French Toast Casserole in Simple & Delicious October/November 2014

Reviews

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Average Rating:

pajamaangel

Jan 22, 2019

These were easy to put together, but definitely not worth the wait. The middle of the bread was mushy. I was embarrassed to serve this to my guests even though they were quite gracious. What a let down.
Lynnette68

Jul 22, 2018

As the previous reviewer stated, baking for the time directed results in soggy bread (think bread pudding instead of French toast). However, the flavor is worth waiting to leave it in the oven long enough to set up better. I have decided to simply reduce the amount of liquid used or make two pans of toast with the amount called for when I return to this recipe for a second try.
dschultz01

Feb 14, 2016

The taste was good, but I didn't care for the consistency. The bread was mushy and custard-like, and that was after baking it about ten minutes longer than suggested. Also, the bacon seemed a little out of place by just sprinkling it on top. This ended up being mushy bread with bacon sprinkled on it.