There are two camps of eaters: those who don’t like the different foods on their plates to touch (the separatists), and those who mix them all together (the smooshers). I’m a smoosher – especially when it comes to breakfast foods. I love maple, bacon, hash browns, and French toast even more when they are all in the same bite. I like the combination so much that I decided to bake them all into one casserole.
Smooshers – this maple bacon hash brown French toast casserole is for you!
The whole thing starts with grated russet potatoes.
Grating potatoes may sound like an ordeal, but with the right tool, it’s a breeze. The V pattern on the ultra coarse grater from Cuisipro drastically reduces resistance and increases cutting area, making the whole grating process so much easier than other graters I’ve tried. How “grate” is that?!
As I near the end of grating anything (carrots, potatoes, etc.), I start to worry about slicing my hand. Cuisipro has a solution for that, too.
Cuisipro’s cut-resistant glove won’t help if you chop your hand with a sharp knife, but it does protect against those painful little nicks you can get while grating.
Make the casserole by layering the grated potatoes with toast soaked in a mixture of egg, half and half, maple syrup, vanilla, and bacon.
Then, top the whole thing with more syrup and bacon and let it rest for a couple of hours to give the flavors time to meld.
Bake the hash brown French toast casserole in the oven and finish it for a few minutes on the stovetop to crisp up the bottom.
Dig in while it’s nice and hot! The hash brown French toast also reheats really well so it’s fine if you want to bake it the day before your brunch and just reheat and serve.
Maple Bacon Hash Brown French Toast Casserole
- 12 slices of bacon
- 2 medium-sized russet potatoes
- 10 large eggs
- 2 1/4 cups half and half
- 1/4 cup + 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- pinch salt
- 12 slices sandwich bread
- Cook bacon in a 12" cast iron skillet on medium heat until just crispy. While cooking, periodically push bacon up the sides of the skillet to grease it.
- Remove bacon from the skillet and set on paper towels to cool.
- Remove the majority of the bacon grease from the skillet, leaving enough to thinly coat the skillet in grease. I removed about 1/4 cup of grease.
- Grate potatoes into a bowl of cold water using the Cuisipro Ultra-Coarse V Grater.
- Strain the potatoes using a colander.
- Place the potatoes back in a bowl of water and strain again.
- Wrap the potatoes tightly in a kitchen towel or cheesecloth and squeeze out any remaining water as best you can.
- Distribute half of the grated potatoes evenly along the bottom of the skillet.
- In a large mixing bowl, whisk together eggs, half and half, 2 tablespoons of maple syrup, vanilla, and salt.
- Crumble half of the bacon and add to the egg mixture.
- Soak half of the bread in the egg mixture until just saturated and place it over the potatoes in the skillet.
- Top the bread with the remainder of the potatoes.
- Soak the remainder of the bread in the egg mixture until just saturated and top the potatoes with the soaked bread.
- Pour the remaining egg mixture over the bread.
- Crumble the rest of the bacon and sprinkle it over the top.
- Pour the remaining 1/4 cup of maple syrup over the top.
- Cover with foil and refrigerate for at least two hours.
- When ready to bake, preheat oven to 350 F.
- Remove foil (set it to the side as you will need it again) and bake uncovered for 40 minutes.
- Cover and bake for another 20 minutes or until there is no visible liquid remaining.
- Transfer the skillet to the stovetop and cook on medium heat for five minutes to crisp up the bottom.
- Serve hot.
Note: This post was sponsored by Cuisipro.