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Hash Brown French Toast
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5 from 1 vote

Maple Bacon Hash Brown French Toast Casserole

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.
Prep Time2 hrs
Cook Time40 mins
Total Time2 hrs 40 mins
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 634kcal
Author: Stefani


  • 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.


Calories: 634kcal | Carbohydrates: 51g | Protein: 23g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 335mg | Sodium: 683mg | Potassium: 690mg | Fiber: 2g | Sugar: 11g | Vitamin A: 735IU | Vitamin C: 4.9mg | Calcium: 292mg | Iron: 3.9mg