MAPLE BACON FRENCH TOAST BAKE
Our family loves Sunday brunch. Each season I try to bring a little different flavor to the table. This French toast bake reminds us of fall! Whole or 2% milk works best, but I use almond milk because I can't have dairy. -Margaret Brott, Colorado Springs, Colorado
Provided by Taste of Home
Time 1h25m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 256 calories, Fat 10g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 426mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 12g protein.
CHEDDAR AND BACON STUFFED FRENCH TOAST
Sponsored by Cabot Creamery Co-operative. This is my ultimate sweet and savory breakfast French toast, a cheese lover's dream. It's a great base recipe too if you want to add some sautéed greens to balance out the richness. I like to eat it with maple syrup.
Provided by Jet Tila
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil.
- Place the bacon on the prepared pan, brush on the maple syrup and sprinkle with the brown sugar. Bake until golden brown, 25 to 30 minutes. Drain on paper towels. Let cool until the glaze sets, about 15 minutes.
- Finely dice 4 slices of the glazed bacon and place in a medium bowl. Stir in 1 cup of the cheese and season with salt and pepper.
- Laying the slices of bread on their side, cut a pocket horizontally into the center of each with a paring knife, making sure not to cut all the way through. Stuff each piece of bread with 3 to 4 tablespoons of the bacon and cheese mixture.
- Whisk together the eggs and half-and-half in a large baking dish. Stir in about 1/2 cup of the remaining cheese. Add the stuffed bread and let soak for about 1 minute. Turn over to coat. Let them sit in the custard until they are soaked, but not falling-apart soggy, about 2 minutes.
- Preheat a large or 11-inch nonstick skillet over medium heat for 1 to 2 minutes. Add 3 tablespoons of the butter; it should melt pretty quickly and turn a pale brown. Lift each stuffed bread out of the custard, letting it drip for about a second, then gently place it into the skillet. Cook, in batches if needed, until golden brown on all sides, 3 to 5 minutes per side. Reduce the heat to medium low if the toast is browning too quickly. You'll know they're done when each toast is firm and bounces back when you touch it, which means the custard is cooked through.
- To create cheese crusts, remove the toasts to a plate and sprinkle a thin even layer of the remaining cheese into the bare skillet (see Cook's Note). Return the toasts to the skillet and cook over medium heat until the cheese melts, crusts and hardens, about 2 minutes. You're just crusting one side of the toast, so remove the toast from the skillet, cheese-crust-side up. Serve with the remaining 8 slices of glazed bacon and 3 tablespoons of softened butter. Add maple syrup if you love sweet and savory like I do.
BRIOCHE FRENCH TOAST WITH BACON, BANANA & MAPLE SYRUP
This indulgent weekend brunch combines salty bacon with sweet, maple-syrup-soaked brioche for a special breakfast to savour
Provided by Joanna Brennan
Categories Breakfast, Brunch, Treat
Time 25m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.
- When you're ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.
- Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.
- Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife - the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.
- In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.
Nutrition Facts : Calories 624 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 4.2 milligram of sodium
FRENCH TOAST BACON BUTTIES
Sweet eggy bread and salty bacon are ideal partners in this indulgent bacon sarnie. Sprinkle with icing sugar and drizzle with your favourite syrup
Provided by Elena Silcock
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 7
Steps:
- Whisk the eggs and milk with the sugar in a bowl. Soak the white sliced bread in the mixture.
- Heat 1 tbsp of the butter in a non-stick frying pan and fry two slices of the soaked bread on a low-medium heat until golden and crisp, about 3-4 mins on each side. Remove from the pan and sandwich 2 slices of bacon between the slices of French toast. Repeat with the remaining soaked bread to make the other sandwich.
- Serve with a dusting of icing sugar and a drizzle of syrup.
Nutrition Facts : Calories 524 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 2.8 milligram of sodium
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
Provided by Taste of Home
Time 1h35m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 323 calories, Fat 12g fat (5g saturated fat), Cholesterol 167mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 1g fiber), Protein 14g protein.
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