Maple Bacon French Toast Casserole
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
Reviews
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.
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.
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.