This recipe is presented by Eggland’s Best.
Maple syrup and bacon are a winning duo, pairing sweet and salty flavors. Remember to do the first part the night before, so the French bread can soak in the egg mixture overnight.
Toasting the pecans draws out their flavor, making this rendition even more satisfying.
This easy make-ahead dish, a twist on the traditional French Toast recipe, is ideal for holiday mornings.
- Difficulty: Easy
- Total: 1 hr, 10 mins, plus soaking the bread overnight in the refrigerator
- Active: 30 mins
For the toast:
- 8 large Eggland’s Best eggs
- 2 cups half-and-half cream
- 1 cup 2% milk
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Dash cayenne pepper
- 1 loaf (1 pound) French bread, cut into 1-inch slices
For the topping:
- 6 thick-sliced bacon strips, cooked and crumbled
- 1 cup butter, melted
- 1 cup brown sugar, packed
- 1/2 cup pecans, chopped and toasted
- 2 tablespoons corn syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Drizzle of maple syrup, as desired
- Grease a 13-by-9-in. baking dish; set aside.
- In a large shallow bowl, whisk the first 10 ingredients.
- Dip each slice of bread into the egg mixture, and arrange the slices into the prepared dish.
- Pour the remaining egg mixture over the top. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Preheat oven to 350°F.
- In a small bowl, combine the topping ingredients and spread over the top.
- Bake uncovered for 40-45 minutes, or until a knife inserted near center comes out clean.
- Let it stand for 10 minutes before serving. Drizzle with maple syrup.