Description
A savory update on Baked French Toast. It’s an easy make-ahead dish that is great for brunch and showers. The combination of maple syrup, bacon and apple makes this a decadent and satifying dish.
Ingredients
- 21 whole King’s Hawaiian Sweet Rolls, Quartered
- 10 slices Maple Bacon
- 1 whole Large Fuji Apple, Peeled, Cored And Sliced
- 1 Tablespoon Pure Maple Syrup
- 8 whole Large Eggs
- 2 cups Whole Milk
- ½ cups Heavy Cream
- 1 teaspoon Pure Vanilla Extract
- 3 Tablespoons Sugar
- 1 teaspoon Cinnamon
- 1 pinch Salt
- _____
- FOR THE TOPPING:
- 8 slices Cooked And Crumbled Maple Bacon
- ½ cups Powdered Sugar
- 2 Tablespoons Plus 1 Teaspoon Pure Maple Syrup
- 1 teaspoon Milk
Preparation
Place quartered rolls in a single layer on a baking sheet to dry out.
Preheat oven to 325ºF. Line a baking sheet with foil and place bacon in a single layer and bake for 35 minutes. Remove from the oven when done and place bacon on a paper towel to drain fat. Crumble bacon or use a knife to chop the bacon. Set aside.
Place sliced apples in a bowl and add maple syrup and stir to combine; set aside.
In a large bowl, whisk together eggs, milk, cream, vanilla, sugar, cinnamon and salt until combined.
Grease a 9 x 13 baking dish with butter and place half of the bread in a single layer in the bottom of the dish. Cover bread with ½ of the egg mixture. Place remaining bread into the egg mixture and stir to coat.
Place sliced apples on top of the bread in a single layer and sprinkle the bacon on top.
Gently place the remaining bread on top of the apple and bacon layer. Pour remaining egg mixture into the baking dish. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350ºF. Place the dish on the middle rack and bake for 60 minutes or until golden brown and puffy. If the French toast is browning too quickly, tent the baking dish with foil.
In the meantime, you can cook the bacon for the topping on the stove top or bake until crispy.
In a small bowl, whisk powdered sugar, maple syrup and milk.
Sprinkle bacon on top and drizzle with maple glaze. Serve with additional maple glaze or syrup if you like.
