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Breakfast / Brunch

Sticky Bun Casserole with Whipped Cream & Bacon

With all the flavors of a sticky bun and French toast, this casserole is soon to be added to your “favorite recipes” box.


12 servings

Total Time

1¼ hours + chilling

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Preheat oven to 350°. Coat a 9×13-inch baking dish with nonstick spray.

For the bread, stale bread on a baking sheet, 10 minutes per side. Transfer bread to a cooling rack and shut off oven.

For the caramel, combine brown sugar, butter, corn syrup, and salt in a saucepan and heat over medium until butter melts. Increase heat to medium-high, bring to a boil, and cook caramel until sugar dissolves, 2 minutes. Stir in pecans; pour into prepared dish.

For the custard, whisk together eggs, half-and-half, vanilla, and cinnamon. Dip both sides of bread in custard and arrange on top of caramel.

Pour remaining custard over bread, cover dish with plastic wrap, and chill at least 2 hours or up to overnight.

Preheat oven to 350°. Remove casserole from refrigerator and let sit at room temperature, about 30 minutes; remove plastic wrap.

Bake casserole until custard is set, and a thermometer inserted into the center registers 160°, 4045 minutes. Let casserole rest 5 minutes, then invert, caramel side up, onto a serving platter. Garnish servings with whipped cream and bacon.


To ensure the bread slices absorb the custard and bake evenly, cut uniform slices, 1½-inches thick.


Once the caramel is ready, work quickly to pour it into the dish before it solidifies.


To add flavor and soft texture to the staled bread, dip both sides of slices into the custard.

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