• Servings: 6
  • Rating:


  • 6 slices thick-cut bacon (next time, I’ll give turkey bacon a try)
  • 8 eggs, divided
  • 1/2 cup granulated white sugar, divided
  • 2-1/4 cup milk, divided
  • 8 slices soft bread (I used potato bread)
  • 1/2 cup chopped pecans
  • 1/2 cup Craisins (or raisins)
  • 2 tsp pure vanilla extract
  • 1 cup half-and-half
  • 1/4 cup pure maple syrup
  • 3/4 tsp ground nutmeg
  • pinch fine sea salt
  • 1/4 tsp ground cinnamon


1) Preheat oven to 350 degrees; lightly oil 13″x9″ baking dish

2) To large skillet over medium-high heat, add bacon and cook 2-3 minutes each side until crisp; remove skillet from heat and place bacon on paper towel-lined plate; remove all but 2 tbsp bacon grease from skillet and set skillet aside (you’ll use it to cook the french toast); chop bacon and set aside

3) To large mixing bowl, add: 4 eggs (reserving 4), 1/4 cup sugar (reserving 1/4 cup), and 3/4 cup milk (reserving 1-1/2 cups); whisk until well blended

4) Return large skillet to stove top and heat over medium

5) Meanwhile, dip both sides of bread slices in egg batter and place in skillet (you’ll have to make in 2 batches of 4 slices each and, perhaps, add a bit more bacon grease); cook each side 3-4 minutes until golden; remove from skillet and cut each slice on the diagonal to form 16 triangles; overlap french toast in baking dish and scatter pecans and Craisins over the top; set aside

6) To large mixing bowl, add: 4 reserved eggs, 1/4 cup reserved sugar, vanilla, 1-1/2 cups reserved milk, half-and-half, maple syrup, nutmeg, and salt; whisk until well combined; pour over french toast triangles, sprinkle with cinnamon, and cover with aluminum foil; let sit 15 minutes

7) Place casserole in oven and cook 25 minutes; remove aluminum foil and cook additional 25 minutes; remove from oven and let sit 10 minutes before serving; you can serve with maple syrup, but this dish is so moist and tasty you shouldn’t need it; enjoy!