Bacon Stuffed French Toast Casserole Recipes

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BACON STUFFED FRENCH TOAST



Bacon Stuffed French Toast image

Bacon is stuffed between 2 pieces of bread lathered with a cream cheese/brown sugar mixture. The ultimate sweet and salty breakfast!

Provided by Christin Mahrlig

Categories     Breakfast     Brunch

Time 15m

Number Of Ingredients 9

4 ounces cream cheese, (softened)
1/3 cup packed brown sugar
8 slices white bread, (preferably stale)
8 slices bacon, (cooked)
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
4 teaspoons butter
vegetable oil

Steps:

  • In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mxiture
  • Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four.
  • In a shallow bowl, whisk together eggs, milk, and vanilla extract.
  • Dip each French toast "sandwich" in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won't really cook.
  • Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown.
  • Cut each piece in half and serve with maple syrup.

Nutrition Facts : Calories 624 kcal, ServingSize 1 serving

BACON-STUFFED FRENCH TOAST CASSEROLE



Bacon-Stuffed French Toast Casserole image

Very kid-friendly! I made this one morning when I was craving French toast and came up with the idea to put bacon inside it somehow! Yummy! The measurements for the sugars and cinnamon can be adjusted to however one likes! Can top with pecans, confectioners' sugar, or whatever else is desired!

Provided by Crista Aresti

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 1h10m

Yield 6

Number Of Ingredients 10

1 pound bacon
½ cup butter, sliced into pats
12 slices bread
1 ½ tablespoons ground cinnamon, divided, or more to taste
1 ½ tablespoons white sugar, divided, or more to taste
1 tablespoon brown sugar, divided, or more to taste
1 pinch ground nutmeg, or more to taste
1 ½ cups milk
5 eggs, beaten
1 teaspoon vanilla extract

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Scatter about 1/3 of the butter pats onto the bottom of a 9x13-inch baking dish and arrange 6 slices of bread in a single layer, overlapping as necessary, on top of the butter. Top bread slices with bacon slices.
  • Sprinkle 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons white sugar, and 1 1/2 teaspoons brown sugar, and nutmeg over bacon slices. Scatter 1/3 of the butter pats over bacon and top with remaining bread slices.
  • Whisk milk, eggs, remaining cinnamon, remaining white sugar, remaining brown sugar, and vanilla extract together in a bowl. Pour over bread mixture into baking dish. Scatter remaining butter pats over the top.
  • Bake in the preheated oven until golden brown and set, 35 to 45 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 521 calories, Carbohydrate 35.8 g, Cholesterol 227.9 mg, Fat 32.8 g, Fiber 2.2 g, Protein 20.5 g, SaturatedFat 15.6 g, Sodium 1107.4 mg, Sugar 10.8 g

MAPLE BACON FRENCH TOAST BAKE



Maple Bacon French Toast Bake image

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

Categories     Breakfast     Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 7

8 cups cubed bread
8 large eggs
2 cups 2% milk
1/2 cup packed brown sugar
1/3 cup maple syrup
1/2 teaspoon ground cinnamon
1 pound bacon strips, cooked and crumbled

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.

FRENCH TOAST-SAUSAGE CASSEROLE



French Toast-Sausage Casserole image

An easy, overnight breakfast casserole that puts the sausage right in with the French toast!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 9h

Yield 8

Number Of Ingredients 11

1 roll (16 oz) maple-flavored bulk pork breakfast sausage
1 round uncut loaf (16 oz) Hawaiian bread, cut into 8 slices
8 eggs
2 cups half-and-half
1 cup milk
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup powdered sugar
Real maple or maple-flavored syrup, if desired

Steps:

  • In 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange 4 of the bread slices, cutting as needed to fit dish. Spoon sausage over bread. Top with remaining 4 bread slices.
  • In large bowl, beat eggs, half-and-half, milk, granulated sugar, cinnamon, salt and vanilla with whisk until well blended. Pour evenly over bread. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 350°F. Uncover baking dish. Bake 40 minutes or until golden brown and set. Sprinkle with powdered sugar. Serve with syrup.

Nutrition Facts : Calories 540, Carbohydrate 41 g, Fat 3 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 790 mg

ULTIMATE BACON-MAPLE FRENCH TOAST



Ultimate Bacon-Maple French Toast image

A savory update to baked French toast, this is an easy make-ahead dish that is excellent for brunches and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. -John Whitehead, Greenville, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 10 servings.

Number Of Ingredients 21

8 large 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
TOPPING:
6 thick-sliced bacon strips, cooked and crumbled
1 cup butter, melted
1 cup packed brown sugar
1/2 cup chopped pecans, toasted
2 tablespoons corn syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Maple syrup

Steps:

  • Grease a 13x9-in. baking dish; set aside., In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first 8 topping ingredients. Spread over top., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.

Nutrition Facts : Calories 612 calories, Fat 36g fat (18g saturated fat), Cholesterol 250mg cholesterol, Sodium 694mg sodium, Carbohydrate 57g carbohydrate (29g sugars, Fiber 2g fiber), Protein 16g protein.

STUFFED FRENCH TOAST CASSEROLE



Stuffed French Toast Casserole image

This is a great Christmas morning recipe, as it is quick and easy to repair. Serve with some fruit, and a side of crispy bacon or sausage links for a great holiday breakfast. Prep time does not include time spent in fridge overnight.

Provided by TwinMommy03

Categories     Breakfast

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

12 slices raisin bread (or use cinnamon swirl if you don't prefer raisins)
1 (8 ounce) package cream cheese
1 dozen egg
2 cups milk
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup sugar
maple syrup (optional)

Steps:

  • Cut bread slices into cubes.
  • Cover bottom of a 9x13 dish with half of the bread.
  • Dot bread with cream cheese then cover with remaining bread.
  • In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
  • Pour egg mixture over bread and cream cheese.
  • Cover and refrigerate overnight.
  • Bake at 375°F for 45 minutes or until set.
  • Serve with warm maple syrup, or without depending on taste.

BRIE STUFFED FRENCH TOAST



Brie Stuffed French Toast image

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 stick sweet, unsalted butter
1/2 cup walnuts, chopped
2 bananas, sliced
1/4 cup banana liqueur (optional)
1 pint real Vermont maple syrup
2 cups half-and-half
2 tablespoons cinnamon
2 tablespoons pure vanilla extract
4 whole eggs (not beaten)
1/2 cup sugar
Pinch salt
8 pieces challah bread
1/4 wheel double cream brie cheese, cut into 8 thin pieces

Steps:

  • In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid.
  • Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner.
  • Place on a plate, spoon your syrup mixture on top and enjoy.

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