Maple Bacon French Toast Bake

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 335kcal

Author: Lauren

This Maple Bacon French Toast Bake is definitely the breakfast bake of your dreams!! A combination of sweet and savory flavor in an easy to prep breakfast dish that bakes up in one pan! Only 10 minutes worth of prep and guaranteed to be your go-to breakfast all holiday season long!

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Ingredients

12- oz. center cut bacon
1 (16-oz.) loaf bakery Brioche bread cut into 1-inch cubes - I used Sara Lee
6 large eggs
3/4 cup egg whites (180g)
2 cups unsweetened almond milk (480g)
3/4 cup vanilla protein powder (93g)
1/3 cup maple syrup (80g) I used sugar-free
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp liquid stevia* see notes
2 Tbsp brown sugar (24g) I used Truvia

Instructions

Cook The Bacon:

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper, then place the bacon on the sheet side-by-side, without overlapping.
Cook the bacon for 18 to 20 minutes, or until it's reached your desired level of crispiness. Then transfer the bacon to a plate lined with paper towels. Once cooled, crumble the bacon.

Prepare the French Toast Bake:

Spray a 9x13” baking dish with nonstick cooking spray. Arrange the bread in a single layer in the baking dish. Sprinkle 1/3 of the bacon crumbles, then add the remaining bread on top.
In a large bowl, whisk together the eggs, egg whites, milk, protein powder, syrup, vanilla, cinnamon, nutmeg and liquid stevia. Pour the egg mixture over the bread in the baking dish, spreading it around so the liquid saturates the bread. Sprinkle the remaining bacon over top. Cover and refrigerate overnight. If you don’t have time to let it soak overnight you can get by in 30 minutes.
Preheat the oven to 350 degrees F. Uncover the baking dish, sprinkle with the brown sugar and bake for 35-45 minutes or until baked throughout. Cover with aluminum foil if it still needs longer and you wish to not brown the top anymore.
Serve warm drizzled with more syrup, if desired.

Notes

*I prefer liquid stevia in this recipe because it blends with the liquid mixture better, making the whole bake sweeter, but you can sub with your favorite sweetener of choice if you need.

Nutrition