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!
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