Bacon Stuffed French Toast Casserole Recipes

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.

Steps:

• If cooking immediately, preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
• In a large bowl, beat together eggs, half and half, 1/4 cup of sugar, vanilla, and salt.
• Add in bread, tossing to coat thoroughly.
• Add in cooked bacon, tossing again.
• Pour into prepared pan and cover with foil.
• Allow to soak until egg mixture is mostly absorbed (can put in fridge overnight if desired).
• Stir bread again, dot with butter and sprinkle the top with cinnamon sugar.
• Recover with foil and bake for 45-50 minutes or until knife inserted in the center comes out clean.
• Serve with maple syrup and/or other desired toppings.

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.

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.

Steps:

• Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through.
• Fill pockets with cream cheese spread and bacon; press cut edges of pockets together to seal.
• Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Whisk eggs, milk and Parmesan in pie plate until blended. Dip stuffed bread slices, 1 at a time, in egg mixture, turning to evenly coat both sides. Add to skillet, in batches if necessary; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min.
• Serve topped with syrup.

Steps:

• Spread cream cheese spread onto 2 bread slices and sprinkle with bacon; cover with remaining bread slices to make 2 sandwiches.
• Whisk eggs, milk and vanilla in pie plate until blended.
• Melt butter in large nonstick skillet on medium heat. Add apples, sugar and cinnamon; stir to evenly coat apples. Cook 4 to 5 min. or until apples are tender, stirring frequently. Spoon into bowl; cover to keep warm.
• Dip sandwiches, 1 at a time, in egg mixture, turning to evenly moisten both sides of each. Add to same skillet; cook on medium heat 2 to 3 min. on each side or until sandwiches are golden brown on both sides. Serve with apples.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil.
• Place the bacon on the prepared pan, brush on the maple syrup and sprinkle with the brown sugar. Bake until golden brown, 25 to 30 minutes. Drain on paper towels. Let cool until the glaze sets, about 15 minutes.
• Finely dice 4 slices of the glazed bacon and place in a medium bowl. Stir in 1 cup of the cheese and season with salt and pepper.
• Laying the slices of bread on their side, cut a pocket horizontally into the center of each with a paring knife, making sure not to cut all the way through. Stuff each piece of bread with 3 to 4 tablespoons of the bacon and cheese mixture.
• Whisk together the eggs and half-and-half in a large baking dish. Stir in about 1/2 cup of the remaining cheese. Add the stuffed bread and let soak for about 1 minute. Turn over to coat. Let them sit in the custard until they are soaked, but not falling-apart soggy, about 2 minutes.
• Preheat a large or 11-inch nonstick skillet over medium heat for 1 to 2 minutes. Add 3 tablespoons of the butter; it should melt pretty quickly and turn a pale brown. Lift each stuffed bread out of the custard, letting it drip for about a second, then gently place it into the skillet. Cook, in batches if needed, until golden brown on all sides, 3 to 5 minutes per side. Reduce the heat to medium low if the toast is browning too quickly. You'll know they're done when each toast is firm and bounces back when you touch it, which means the custard is cooked through.
• To create cheese crusts, remove the toasts to a plate and sprinkle a thin even layer of the remaining cheese into the bare skillet (see Cook's Note). Return the toasts to the skillet and cook over medium heat until the cheese melts, crusts and hardens, about 2 minutes. You're just crusting one side of the toast, so remove the toast from the skillet, cheese-crust-side up. Serve with the remaining 8 slices of glazed bacon and 3 tablespoons of softened butter. Add maple syrup if you love sweet and savory like I do.

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.

Steps:

• In a shallow bowl, whisk first 7 ingredients. Dip both sides of bread in egg mixture. Arrange bread slices into 2 overlapping rows in a greased 13x9-in. baking dish. Pour remaining egg mixture over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with bacon. Bake, uncovered, until lightly browned, 10-15 minutes longer. Serve with additional syrup.