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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.