Baked French Toast
You'll want to save this one for a lazy weekend morning. This Baked French Toast is topped with crunchy pecans and Indiana Kitchen thick-cut bacon! Mmm-mmm!
| Servings | Prep Time |
| 10 servings | 30 minutes |
| Cook Time |
| 40 minutes |
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You'll want to save this one for a lazy weekend morning. This Baked French Toast is topped with crunchy pecans and Indiana Kitchen thick-cut bacon! Mmm-mmm!
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Ingredients
French Toast
- 8 large eggs
- 2 cups half & half
- 1 cup 2% milk
- 1 tbsp sugar
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 dash salt
- 1 dash cayenne pepper
- 1 loaf french bread cut into 1 inch slices
Topping
- 6 slices Indiana Kitchen thick-cut bacon cooked and crumbled
- 1 cup butter melted
- 1 cup packed brown sugar
- 1/2 cup chopped pecans
- 2 tbsps corn syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- maple syrup
Servings: servings
Instructions
- Grease a 13x9-in baking pan; set aside.
- In a large bowl, whisk the first 10 ingredients together. Then dip each slice of bread into the egg mixture. Arrange slices in the prepared dish. Pour the remains of the egg mixture on top. Cover and refrigerate overnight.
- Remove from fridge 30 minutes prior to baking it. Preheat oven to 350F. In a small bowl combine the first eight topping ingredients. Spread on top of French Toast.
- Bake, uncovered, for 40-45 minutes. Let stand 10 minutes before serving. Drizzle with syrup.
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