Description
An unbelievable French toast/bread pudding hybrid with the bacon baked in! Top with maple syrup and you’ve got a delectable breakfast treat.
Ingredients
- 1 loaf Italian Bread, Cut Into 1-inch Cubes
- 8 pieces Thick Cut Bacon
- 8 whole Eggs
- 1-½ cup Half-and-half
- 1-½ cup 2% Milk
- 1 cup Plus 3 Tbsp Dark Brown Sugar, Packed
- 3 Tablespoons Cinnamon
- 1 Tablespoon Vanilla Extract
- 3 Tablespoons Salted Butter
- 1 cup Maple Syrup For Serving
Preparation
Put the bread cubes into a large bowl and set aside.
Fry up the bacon in a large skillet over medium heat until crispy, 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool, crumble bacon into small pieces and toss with the bread cubes. Toss to combine. Place the bread cubes with bacon into a greased baking dish (I used a 9×9 baking dish).
In a large bowl, whisk together the eggs, half-and-half, milk, 1 cup brown sugar, cinnamon, and vanilla extract. Pour the mixture over the bread. Cover your French toast bake with a sheet of foil and refrigerate it overnight. If you’re not a planner and you want to make this quicker than overnight, refrigerating your French toast bake for 2-3 hours should cut it.
Preheat the oven to 350 F.
Before baking, dot the top with the butter and sprinkle with the remaining 3 tablespoons of brown sugar. Cover the baking dish loosely with tin foil. Cut two slits in the foil to allow the steam to escape and bake at 350 F for 50 minutes. Then remove the foil and bake for another 30 minutes, until the top is golden brown. Serve warm with maple syrup.
