French toast and bacon for breakfast is even more irresistible in this casserole of custard-soaked challah, topped with a salty-sweet brown sugar streusel with crumbled bacon and OLD BAY Seasoning. Baked until golden brown and served with rich maple syrup, it's ideal for holiday brunch-time entertaining.
French toast and bacon for breakfast is even more irresistible in this casserole of custard-soaked challah, topped with a salty-sweet brown sugar streusel with crumbled bacon and OLD BAY Seasoning. Baked until golden brown and served with rich maple syrup, it's ideal for holiday brunch-time entertaining.
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Instructions
Instructions
- Preheat oven to 350°F. Spray 13x9-inch baking dish with no stickbutter cooking spray. For the Bacon Streusel Topping, mix flour, 1/2 cup brown sugar, and 1/4 teaspoon OLD BAY in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon. Set aside.
- Beat eggs with wire whisk in a large bowl. Stir in milk, vanilla, remaining 1/4 cup brown sugar, and 1/2 teaspoon of the OLD BAY until well blended. Dip bread in egg mixture, soaking on each side. Discard any remaining egg mixture. Arrange slices in prepared dish, overlapping slightly, as needed. Cover with foil. *
- Bake 30 minutes. Remove foil. Sprinkle Bacon Streusel Topping evenly over French toast. Bake, uncovered, 15 to 20 minutes longer until topping is lightly browned.
- Mix maple syrup with remaining 1/2 teaspoon OLD BAY. Drizzle over French toast to serve.
Test Kitchen Tips: Substitute Maple, Rum or Cake Batter extract in place of the Vanilla extract for a flavorful twist. Make it a buffet! Serve French Toast with scrambled eggs, hash browns and Old Bay Bloody Mary’s for an easy holiday brunch spread.
