This little sweet and savory breakfast casserole is perfect for using up a stray bit of French bread or Challah and is very versatile. With the added convenience of being made the night before, this recipe is RV-friendly. More often than not, I substitute blueberries for the meat.
A few notes: Since we don’t eat pork, I use uncured turkey bacon or sauteed bulk turkey breakfast sausage in this recipe.
2 eggs (or 1 egg and two egg whites)
½ cup milk
¼ cup maple syrup
dash cinnamon (optional)
pinch Kosher Salt
4 slices French baguette or Challah,
cubed (or torn) into 1-inch pieces (about 2 cups)
2 slices of cooked, crumbled bacon*
Optional: additional maple syrup and butter for serving, if desired
Beat the eggs, milk, maple syrup, cinnamon and salt in a small bowl with a whisk until smooth. Set aside. Oil or butter the sides of a small 9-inch au gratin dish. Line bottom with half the bread cubes and top with all of the bacon. Pour half the egg batter over. Top with remaining bread and pour remaining batter over all. Using fingers, press down on the bread so the batter is mostly absorbed. Cover with plastic wrap and refrigerate overnight.
In the morning, remove from refrigerator while oven heats to 350°. Bake for 30-35 minutes, or until egg mixture has set and bread has browned on top. Remove from oven and let rest five minutes. Serve with additional maple syrup and melted butter, if desired. Serves 2.
*or substitute a little cooked, crumbled breakfast sausage or ½ cup fresh blueberries or raspberries. When using fruit, I also like to add a splash of vanilla to the batter.