Maple Bacon French Toast Bake

Maple Bacon French Toast Bake has all the sweet and savory flavors of breakfast. With crispy bacon, maple syrup, and cinnamon all in a soft bread bake. 

This wonderful breakfast bake is surprisingly easy to make and perfect for a holiday breakfast. For more sweet Breakfast Recipes to serve a crowd try our Chocolate Chip Croissant Casserole and Sheet Pan Pancakes.

Square of Maple Bacon French Toast Bake on white plate with maple syrup

MAPLE BACON FRENCH TOAST BAKE

If there are two flavors known to make perfect breakfasts it’s sweet maple and salty bacon. This breakfast bake combines the two, and cooks them into soft and crisp French bread. It’s truly the perfect recipe! Make it for a holiday morning, brunch with friends, or even serve it for dinner (we won’t judge).

If you’re serving this Maple Bacon Bake for a special occasion, like Christmas morning, be sure to make some equally scrumptious side dishes to go with it. Serve up some fresh fruit, Chocolate Chip Muffins, and eggs. Don’t forget the drinks! Be sure to put out some orange juice, fresh brewed, coffee, and Hot Chocolate to complete your holiday spread. 

Though it’s delicious enough for a holiday, this recipe is so easy it might become a go-to recipe in your house. It’s a simple matter of whisking together a flavorful custard, letting the French bread soak that up, and baking it all together. The end result is an irresistible French Toast Bake that smells as amazing as it tastes.

The maple syrup, cinnamon, and nutmeg pair wonderfully with the crisp, salty bacon. Serve it topped with some extra maple syrup, and enjoy this family-friendly breakfast.

Maple Bacon French Toast Casserole in baking pan

OVERNIGHT MAPLE BACON FRENCH TOAST BAKE

Although this recipe is fairly quick and easy, waking up to put it together might not sound that fun. We don’t blame you, and there’s an easy solution. Just prep the French Toast Bake the night before. Then all you’ll have to do in the morning is pop it in the oven.

  1. Prep the baking dish with cooking spray.
  2. Make the custard by whisking together the eggs, milk, maple syrup, cinnamon, nutmeg and bacon. Make sure you mix it thoroughly, so there won’t be egg whites in your bake. 
  3. Add the bread cubes to the custard. Slowly mix the breading together until it absorbs the custard.
  4. Pour the mixture into the prepped baking dish. 
  5. Instead of baking, cover the dish and put it in the fridge overnight. 
  6. Preheat the oven in the morning, and bake as usual. 

Maple Bacon French Toast Casserole before baking

PREPPING YOUR BREAD TO GO IN A FRENCH TOAST BAKE

Ideally for a recipe like this, you’ll use slightly old bread. If your French bread is slightly stale and dried out, it will do a better job absorbing all the custard. 

When you’re using fresh bread, leave it out overnight so it will dry out a little. You can also toast your bread slices for 15 minutes in a 250 degree oven to get the right crisp consistency you’ll need. The custard will bring the stale bread back to life, so it has a crisp crust and soft middle. 

MORE FRENCH TOAST RECIPES

VARIATIONS ON MAPLE BACON FRENCH TOAST BAKE

  • Meat: Try putting some other meat options to your French Toast bake. You can add some ham, or sausage. You could also replace the bacon with turkey bacon. 
  • Bread: If you don’t have French bread or just want to change things up, you can try different kinds of bread in this recipe. Some good options to give a try are brioche, sourdough, challah, or Texas toast. Whichever bread you use, a slightly old loaf will be best. 
  • Add-ins: For some more texture top your bake with crunchy pecans, walnuts, or almonds. You could also add some melty cheese to the bread mixture. Some good cheese options are cheddar, Swiss cheese, mozzarella, or jack cheese. 
  • Cinnamon Streusel Topping: To play up the sweet, cinnamon taste of the recipe try adding a streusel topping before baking it. Mix together 2 tablespoons butter, ¼ cup flour, 2 tablespoons brown sugar, and ¼ teaspoon ground cinnamon. 
 

MORE HOLIDAY BREAKFAST RECIPES

HOW TO STORE MAPLE BACON FRENCH TOAST BAKE

  • Store: Don’t leave your French Toast Bake at room temperature for more than 2 hours.
  • Store: Once the bake has cooled to room temperature you can cover it in tin foil or transfer it to an airtight container. It will keep well in the fridge for a week. 
  • Freeze: To make-ahead or keep leftovers longer, store your French Toast Bake in the freezer for up to 3 months.

Maple Bacon French Toast Bake serving on plate with poured syrup

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Maple Bacon French Toast Bake

Maple Bacon French Toast Bake has all the sweet and savory flavors of breakfast. With crispy bacon, maple syrup, and cinnamon all in a soft bread bake. 
Yield 12 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 large eggs
  • 2 cups whole milk , (or evaporated milk)
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup bacon , cooked and crumbled
  • 16 ounces French bread , cubed

Instructions

  • Preheat oven to 350 degrees and spray a 8x10 baking dish with vegetable oil spray.
  • In a large bowl whisk together the eggs, milk, maple syrup, cinnamon, nutmeg and bacon.
  • Add in the bread and gently stir until custard is soaked in.
  • Pour mixture into baking dish.
  • Bake for 40-45 minutes until golden brown.

Nutrition

Calories: 283kcal | Carbohydrates: 28g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 390mg | Potassium: 202mg | Fiber: 1g | Sugar: 7g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg
Keyword: Maple Bacon French Toast Bake

Maple Bacon French Toast Bake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. This did not work for us at all. Use quality French bread aged in open air 48 hrs. follow recipe, added chopped walnuts to mixture and topped with pecan halves. Looked great. Overall taste bad, one could taste maple, one could taste bacon (1 pound to make desired amount, as listed), two nothing stuck out, salt or sweet. No one finished small slice. Sorry.