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Smoked French Toast Casserole

With Maple Bourbon Syrup

For the casserole

  • 12 large eggs
  • 2 cups heavy cream, divided
  • Kosher salt, for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread, sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar, for serving
  • Flaky salt, for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.

 

Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.

 

Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.

 

Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.

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Smoked French Toast Casserole With Maple Bourbon Syrup

Author Mark & Fey
Course Breakfast, casserole
Keyword casserole, Ninja, Smoke This Series

Ingredients

For the casserole

  • 12 large eggs
  • 2 cups heavy cream divided
  • Kosher salt for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar for serving
  • Flaky salt for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Instructions

  • Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.
  • Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.
  • Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.
  • Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.

Pork Collar Hot Dish

With Maple Bourbon Syrup

For the casserole

  • 12 large eggs
  • 2 cups heavy cream, divided
  • Kosher salt, for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread, sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar, for serving
  • Flaky salt, for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.

 

Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.

 

Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.

 

Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.

Comments:


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Pork Collar Hot Dish

Author Mark & Fey
Keyword casserole, Ninja, Pork, Pork collar, Spiceology
Cook Time 40 minutes

Ingredients

  • 2 cups pulled pork collar or leftover pulled pork
  • 1 TK-ounce cream of chicken condensed soup
  • 1/4 cup finely diced onion
  • 2 cups shredded Monterey jack cheese plus more for topping
  • Kosher salt for seasoning
  • Ground black pepper for seasoning
  • 2 cups frozen tater tots
  • Olive oil
  • 2 teaspoons Salt Pepper + Sour Cream our spice blend from Spiceology
  • Fresh chopped chives optional for garnishing

Instructions

  • Heat your grill or smoker to 375 degrees F. We’re using our Ninja Woodfire Outdoor for making this a super easy weeknight meal.
  • In a medium mixing bowl, combing the pork, soup, onions cheese, salt, pepper, and stir to combine. Pour into a 8×8 baking dish.
  • In a small bowl, coat the tater tots with a little olive oil and the Salt Pepper + Sour Cream seasoning. Line the top of the casserole with the tots and cover with more cheese.
  • Cook for 35 to 40 minutes or until the tots are crispy and the filling is heated through. Top with chives and serve hot.