This french toast casserole gets an extra dose of special with a sweet and nutty crunch PLUS savory sweet bacon with each bite. The casserole can sit in the fridge for up to 2 days before baking.
Spray a 9 X 13-inch baking dish with cooking spray. Lay 6 slices of bread across the bottom of the pan and make another layer with the remaining slices, fitting the slices snugly.
In a medium bowl or 4 cup measuring cup, whisk together the eggs, half-and-half, vanilla, cinnamon and salt. Pour the mixture evenly over the bread slices, cover with plastic wrap or foil, and refrigerate overnight.
Heat the oven to 350°F. In a small bowl, stir together the brown sugar and maple syrup. Fold in the pecans and bacon pieces. Top the bread with the bacon mixture and bake for 30 minutes or until bubbly and lightly browned. Serve hot.
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