Best 10 Maple Bacon French Toast Casserole Recipes

ULTIMATE BACON-MAPLE FRENCH TOAST

Steps:

• Grease a 13x9-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 in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first 8 topping ingredients. Spread over top., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.

MAPLE BACON FRENCH TOAST BAKE

Steps:

• Place bread in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, brown sugar, syrup and cinnamon. Pour over bread. Sprinkle with bacon. Refrigerate, covered, 4 hours or overnight., Remove casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

MAPLE BACON FRENCH TOAST CASSEROLE

Steps:

• 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.

MAPLE FRENCH TOAST AND BACON CUPCAKES

Steps:

• Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
• In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
• Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
• Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

MAPLE FRENCH TOAST CASSEROLE

Steps:

• Place bread in a greased 2-qt. baking dish; press down gently. Sprinkle with raisins. In a small bowl, beat cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture., Pour evenly over bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup.

PUMPKIN FRENCH TOAST WITH BACON MAPLE SYRUP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; crumble bacon. Discard drippings, reserving 1 tablespoon for sauce. In a large bowl, whisk milk, eggs, 1/2 cup brown sugar, pumpkin, maple syrup and 2 teaspoons pie spice until blended. Place half the bread cubes in a greased 2-qt. baking dish. Top with half the crumbled bacon and half the egg mixture. Repeat layers. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Combine oats, pecans, flour, and the remaining 3 tablespoons brown sugar and 1/2 teaspoon pie spice. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over casserole. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving. Meanwhile, for sauce, in a small saucepan, melt butter and reserved bacon grease over medium heat. Stir in brown sugar and maple syrup. Add milk and pumpkin; heat through. Serve with French toast.

MAPLE FRENCH TOAST AND BACON CUPCAKES

Steps:

• Preheat oven to 325 degrees F.
• Place paper liners in a 12-cup muffin tin.
• Prepare the cupcakes:
• Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
• In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy.Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half. mixing after each addition and ending with flour.Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
• Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes.
• Cool completely.
• Meanwhile, prepare the frosting:.
• Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

BACON BAKED FRENCH TOAST CASSEROLE

Steps:

• If cooking immediately, preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
• In a large bowl, beat together eggs, half and half, 1/4 cup of sugar, vanilla, and salt.
• Add in bread, tossing to coat thoroughly.
• Add in cooked bacon, tossing again.
• Pour into prepared pan and cover with foil.
• Allow to soak until egg mixture is mostly absorbed (can put in fridge overnight if desired).
• Stir bread again, dot with butter and sprinkle the top with cinnamon sugar.
• Recover with foil and bake for 45-50 minutes or until knife inserted in the center comes out clean.
• Serve with maple syrup and/or other desired toppings.

BACON-STUFFED FRENCH TOAST CASSEROLE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Preheat oven to 350 degrees F (175 degrees C).
• Scatter about 1/3 of the butter pats onto the bottom of a 9x13-inch baking dish and arrange 6 slices of bread in a single layer, overlapping as necessary, on top of the butter. Top bread slices with bacon slices.
• Sprinkle 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons white sugar, and 1 1/2 teaspoons brown sugar, and nutmeg over bacon slices. Scatter 1/3 of the butter pats over bacon and top with remaining bread slices.
• Whisk milk, eggs, remaining cinnamon, remaining white sugar, remaining brown sugar, and vanilla extract together in a bowl. Pour over bread mixture into baking dish. Scatter remaining butter pats over the top.
• Bake in the preheated oven until golden brown and set, 35 to 45 minutes. Cool for 10 minutes before serving.

MAPLE-PECAN FRENCH TOAST BAKE

Steps:

• Mix milk, half-and-half, eggs, maple syrup, vanilla, cinnamon, and nutmeg together in a large bowl until well combined.
• Layer bread slices in a greased 9x13-inch baking dish. Pour egg mixture over the bread slices. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove French toast from the refrigerator.
• Mix brown sugar, pecans, butter, and maple syrup together; spread topping evenly over the French toast.
• Bake, uncovered, in the preheated oven until puffed and golden brown, about 40 minutes.