Maple Pecan Bacon French Toast Bake!

 

I love a good breakfast casserole, especially for the holidays!   They are so yummy and everybody usually likes them!  I also like that you can do all of the prep the night before and then just pop it in the oven the morning you want to serve it!

This is sort of a classic french toast bake, but since you incorporate the bacon into the dish itself, it gives it a really interesting sweet and salty flavor I really like.   The bacon and pecan on top covered in maple syrup is just to die for!!! 

Here is what you will need:

7 large eggs

2   1/2  cups half and half cream

1/2 cup maple syrup, divided

3 Tbs. sugar

dash of salt

1 tsp vanilla

4 Tbs. butter

12 slices Texas Toast or thick sliced Italian bread

1/2 cup pecans, chopped

10 slices of bacon cooked crisp

In a bowl, whisk the eggs with the cream, 1/2 of the maple syrup and sugar.  Add the dash of salt and vanilla and cinnamon.  Wisk until blended.  

Dip each slice of bread in the egg mixture coating both sides.  As you dip them, place them in a 9"x13" baking pan sprayed with nonstick spray.  Pour any remaining egg mixture evenly over all. 

There will be two layers of bread when you finish.  

Drizzle the other half of the maple syrup over the top.  Sprinkle with the chopped pecans and cut the butter in pats and dot the top.  Cover with foil and refrigerate overnight!  

The next morning or day when you get ready to bake this, preheat the oven to 350 degrees.  Take the casserole out and let it set out while the oven is preheating.  Bake covered for 30 minutes. 

Uncover and bake for 20 more minutes or until it's puffed up and browning on top!

When you take it out of the oven, sprinkle the top with the crumbled bacon!   I also sprinkled a little confectioners sugar on top!

Top with maple syrup and I like to sprinkle with confectioners sugar and whipped cream!  Why not go all out, it's a holiday!    This is delicious!  This is perfect for Easter breakfast or brunch or we like for our breakfast for supper nights!  

Blueberry Buttermilk Pancakes!

I love to add blueberries to just about anything and they are so good and fairly inexpensive right now!   I really love them for breakfast so these "Blueberry Buttermilk Pancakes" served with a "Blueberry Syrup" are one of my favorite breakfasts.  If you have overnight guests, treat them to these and they will be so happy!   Here is what you will need:

2 eggs

2 cups all-purpose flour

3 Tbs. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 1/4 cups buttermilk

1/4 cup vegetable oil

1 tsp. vanilla extract

additional vegetable oil for frying

1 cup blueberries

Blueberry Syrup

1 cup blueberries

1 cup sugar

1 cup water

2 Tbs. cornstarch

1Tbs. butter

Beat the eggs in a bowl with an electric mixer until frothy.  Add the flour, sugar, baking soda, baking powder, salt, buttermilk, vegetable oil and vanilla.  Beat just until mixed and fairly smooth.  Don't over beat the batter or it will make tough pancakes. 

Heat some oil on a griddle or large flat bottomed frying pan to medium heat.  It's ready when a little water dropped on it pops.   Drop about 1/3 cup of batter for each pancake.  After I drop them I go back and sprinkle with the blueberries right on top of each pancake.    This keeps the batter from getting streaky and blue and also you can get a uniform amount of berries in each pancake.  When bubbles start to form on top, flip the pancakes over and cook until brown, about 2-3 more minutes. Remove to a warm plate to keep warm. 

To make the blueberry syrup, in a medium saucepan combine water, sugar, and cornstarch and bring to a boil.  Add blueberries and simmer for 10 minutes or unti they burst.  Add the butter and whisk until melted. Serve over the pancakes with butter. 

These are also great with just maple syrup, if you don't want to make the blueberry syrup.  They are scrumptious either way!