The Pioneer Woman Tasty Kitchen
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Cinnamon French Toast Bake with Bacon

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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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.

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Profile photo of kbnolan

kbnolan on 9.23.2015

This recipe is awesome! I made it for some friends when we went away together for a weekend last year and just got a request for it to be on the menu for our next October weekend away.

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