Overnight Maple Bacon Baked French Toast
Overnight Maple Bacon Baked French Toast is one of the easiest breakfast recipes! Infused with maple syrup and bacon take it over the top!
Baked french toast is great for feeding a crowd during the holidays for breakfast or brunch. Or even just a busy weekday morning. You make it the night before and just pop it in the oven the next morning.
We love this recipe because it’s not a casserole-type breakfast that’s basically bread pudding. Its individual servings like french toast should be! And super quick and easy to prepare.
Overnight french toast is also called “baked french toast”, “french toast casserole”, french toast bake”, or “company french toast”.
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Ingredients Needed
- Bread – You can use French bread, Italian bread, Challah, Brioche, or even thick slices of raisin bread.
- Eggs – Loads of eggs to get the traditional fluff of french toast.
- Milk – We use half-and-half and whole milk for this recipe. French toast needs a thick and creamy batter to make it rich and fluffy. You can also use 2% milk instead of whole milk.
- Vanilla and maple extract – You can skip the maple if you like.
- Cinnamon and nutmeg – Freshly grated nutmeg is always the best!
- Granulated sugar – Just a little is added to the custard for sweetness.
- Brown sugar – Is added to the topping to give sweetness and create a slightly crunchy topping.
- Bacon – Cooked and crumbled. Bacon french toast is the best in our opinion but you can omit it.
- Unsalted butter
- Maple syrup
This recipe is easily customizable. Skip the maple extract and syrup, and add more vanilla. Replace the bacon with chopped pecans or walnuts.
Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site. Learn more.
How to Make Overnight Maple Bacon Baked French Toast
The best thing about this breakfast is it is so easy and only takes a few minutes to make. It’s perfect for Christmas morning!
Why is My French Toast Soggy?
It can be soggy if your bread is too fresh or sliced too thin.
Slice your choice of bread into 1-inch thick slices (usually 12 slices). This is important, the bread needs to be thick to absorb the custard overnight.
Butter a 9×13 baking dish and set aside. Or you can use cooking spray, but why not infuse a little more buttery goodness into the dish?
In a large bowl whisk together the eggs, milk, half-and-half, vanilla extract, maple extract, granulated sugar, cinnamon, ground nutmeg, and kosher salt.
Dip each slice of bread into the egg mixture, give the bread a little squeeze to help it start absorbing the custard, and make it a little pliable. You want to be able to fit all the slices into the prepared baking dish.
Arrange the slices in the dish. Pour the remaining egg mixture evenly over the top. Cover tightly and refrigerate overnight.
When ready to bake remove the dish from the refrigerator at least 30 minutes before baking.
Preheat the oven to 350 degrees F.
In a small bowl combine the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, and the cooked and crumbled bacon. Spread evenly over the top of the bread slices.
Bake, uncovered, for 40-45 minutes or until a knife inserted into the center comes out clean. I highly recommend placing the baking dish on a lined sheet pan just in case of spills.
It will puff up while baking but will deflate upon resting.
Let stand for 15 minutes before serving.
Toppings for French Toast
Serve warm with maple syrup, powdered sugar, and/or whipped cream.
How to Store and Reheat Leftovers
- Let the casserole cool completely, cover tightly, and refrigerate for 3 to 4 days.
- Freeze leftovers in an air-tight, freezer-safe container. When ready to eat, thaw it in the fridge overnight. Reheat at 350 degrees F for about 10 minutes.
More Breakfast Recipes
- Sausage Breakfast Cake
- Sausage Hashbrown Breakfast Casserole
- Blueberry Baked Oatmeal Recipe
- Ham and Cheese Strata
- How to Bake Easy Maple Bacon Cinnamon Rolls at Home
Overnight Maple Bacon Baked French Toast Recipe
Ingredients
French Toast
- 1 lb French bread or Italian, brioche, challah
- 8 large Eggs
- 1 cup Whole milk or 2%
- 2 cups Half-and-half
- 1/2 tsp Vanilla extract
- 1/2 tsp Maple extract
- 2 tbsp Granulated sugar
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg we always use freshly grated
- 1/4 tsp Kosher salt
Topping
- 1/2 cup Butter melted
- 1/2 cup Dark brown sugar
- 2 tbsp Maple syrup
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 6 slices Bacon cooked and crumbled
Instructions
French Toast
- Slice your choice of bread into 1-inch thick slices.
- Butter a 9×13 baking dish and set aside.
- In a large bowl whisk together the eggs, milk, half-and-half, vanilla extract, maple extract, granulated sugar, cinnamon, ground nutmeg, and kosher salt.
- Dip each slice of bread into the egg mixture, give the bread a little squeeze to help it start absorbing the custard, and make it a little pliable. You want to be able to fit all the slices into the prepared baking dish.
- Arrange the slices in the dish. Pour the remaining egg mixture evenly over the top. Cover tightly and refrigerate overnight.
Topping and Baking
- When ready to bake remove the dish from the refrigerator at least 30 minutes before baking. Preheat the oven to 350 degrees F.
- In a small bowl combine the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, and the cooked and crumbled bacon. Spread evenly over the top of the bread slices.
- Bake, uncovered, for 40-45 minutes or until a knife inserted into the center comes out clean. (I highly recommend placing the baking dish on a lined sheet pan just in case of spills.)
- Let stand for 15 minutes before serving.