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!  

Peachy Caramel French Toast Bake!

 

I love to do breakfast casseroles that can be prepared the night before for the weekends or during the holidays.  It just makes having breakfast much more enjoyable if all you have to do is make the coffee, put a casserole in the oven and maybe fry some bacon or sausage.   This French toast bake, is so good.  It sort of makes it's own sauce as it bakes. Here is what you will need for this one:

 

1/2 cup butter (1 stick)

1  1/2 cups granulated sugar

1 cup brown sugar

2 Tbs. water

2  (15 oz.) cans sliced peaches, drained  (can substitute an equivalent amount of fresh peaches)

6 slices thick white bread (I used Texas Toast, Italian is good also)

6 eggs

1  1/4 cups half and half cream (can substitute whole milk)

pinch of salt

1 tsp. cinnamon, divided

1 Tbs. vanilla

1 Tbs. maple syrup

1/2 cups chopped pecans

4 Tbs. butter

 

Place the 1/2 cup butter and granulated sugar in the microwave for 1 minute, stir.  Add the brown sugar and microwave for another minute. 

 

Add the water and microwave for about 2 minutes or until the mixture bubbles and foams.  Stir.

Spray a 9"x13" baking dish with nonstick spray.  Pour the caramel sauce in the bottom.  Allow the caramel sauce to cool a bit, about 5 minutes or so.

 

Layer the  drained peaches over the caramel sauce and then the bread slices on top of the peaches.

 

Whisk the eggs, cream, salt, 1/2 tsp cinnamon, vanilla, and maple syrup.  Pour evenly over the bread.  Sprinkle with pecans and dot with the other 4 Tbs. of butter.  Sprinkle with the other 1/2 tsp. cinnamon.  Cover and refrigerate overnight. 

 

Place in a 350 degree oven for 45 to 50 minutes.  If this starts to brown too much just cover loosely with foil.  I have never had that happen, but all ovens cook differently.

 

This makes it's own syrup in the bottom of the dish or you can add additional maple syrup.  If you feel really decadent add a dollop of whipped cream!

 

 

 





Cinnamon French Toast Casserole!

 

I really like breakfast dishes that can be made the night before and just popped into the oven in the morning.  It makes having a nice breakfast for overnight guests or just family really easy and hassle free.  This French Toast casserole needs to be assembled the night before and then all you have to do is bake it and maybe cook some bacon or sausage to go with it.   Here is what you need for this:

8 slices bread (slightly stale bread works best)
1 stick butter, divided
1 cup brown sugar
6 eggs
1  1/2 cups half and half (can use whole milk)
1 tsp. cinnamon
2 tsp. vanilla
pinch of salt
1 cup chopped pecans

Melt 6 Tbs. of butter and mix with the brown sugar.

Spray a 2 1/2 quart square or rectangular casserole dish with nonstick spray.  Lay 4 of the bread slices in the bottom, overlapping if necessary.  I used sliced Italian bread.   Sprinkle half of the butter/brown sugar mixture over the bread.

Lay the other 4 slices of bread over the first 4 and sprinkle with the rest of the butter/brown sugar mix.  Dot with the other 2 Tbs. of butter and sprinkle the cup of chopped pecans over the top.  In a mixing bowl, whisk together the eggs, half and half, cinnamon, vanilla, and salt.  Pour this mixture over all.  Press the bread down to get it all wet with the egg mixture.  Cover tightly and refrigerate overnight.  The next morning remove from refrigerator and preheat oven to 350 degrees.  Bake for 40-45 minutes.  If it starts to brown too much on top, cover with foil. I usually remove it at about 40 minutes and it never browns too much, but all oven are different.

Remove from oven and let stand for about 5 minutes before serving.  You can sprinkle with some powdered sugar and serve with maple syrup.   This serves 2-4 people, if you have a bigger crowd, just double everything and prepare in a 9"x13" baking dish.

French Toast Casserole!



Blueberry French Toast Bake!

Blueberries are in season, so I had to cook something with blueberries which are my favorite.
This is a breakfast that you can make the night before and bake the next morning.  It's perfect for a special breakfast meal when you might be having guests.  It bakes into a light and fluffy sort of breakfast bread pudding.  You can make the blueberry syrup to serve with it or just serve it with maple syrup and whipped cream, which is how I serve it.  This will easily serve four to six people and if you have more than that, you can just double it all.

Spray a 2 quart casserole dish with cooking spray.  Cut the bread in bite size cubes. Layer half of the bread in the bottom of the dish.  Cube the block of cream cheese and layer over the bread.  Sprinkle 1 cup of blueberries over the cream cheese. 

Layer the rest of the bread over the blueberries.  Dot with butter.

Whisk together eggs, half and half, maple syrup, vanilla and cinnamon.  Pour over the bread mixture making sure each piece gets covered.  Place in the refrigerator overnight.

Take out of the refrigerator 30 minutes before you bake it.  Place in a preheated 350 degree oven for 1 hour.  Keep covered for the first 30 minutes and uncover for the last 30 minutes. It should be browned nicely on top at the end of the hour.

Serve with the blueberry syrup or just maple syrup and whipped cream.  This is so delicious it could be served for dessert also.

Ingredients:

8 slices bread (I used Italian bread or Texas Toast works well also)

1 8 oz. block cream cheese (you can use light cream cheese in this)

8 eggs

1 1/2 cups half and half  (can use whole milk)

1/4 cup maple syrup

1 cup blueberries

1 tsp. vanilla flavoring

1/2 tsp. cinnamon

3 Tbs. butter

Blueberry Syrup

1 cup blueberries

1 cup sugar

1 cup water

2 Tbs. cornstarch

1 Tbs. butter

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 alongside the french toast bake.