Sweet & Savory Bacon Gruyere French Toast Casserole

Grease a 9x13 inch baking dish with butter or non-stick spray.

Spread half of the 1 loaf (16 oz) of cubed sourdough bread evenly in the bottom of the prepared baking dish.

Sprinkle half of the 8 slices of crumbled bacon and half of the 1 cup of shredded Gruyere cheese over the bread cubes.

Add the remaining bread cubes on top, followed by the rest of the crumbled bacon and Gruyere cheese.

In a large mixing bowl, whisk together the 8 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/4 cup maple syrup, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt until well combined and frothy.

Pour the egg custard mixture evenly over the bread, bacon, and cheese in the baking dish. Gently press down on the bread cubes to ensure they are submerged in the liquid. Let it sit for 30 minutes at room temperature to absorb.

Preheat your oven to 375 degrees Fahrenheit.

In a small bowl, toss together the 1/2 cup chopped pecans, 2 tablespoons melted butter, and 2 tablespoons brown sugar. Sprinkle this mixture evenly over the top of the casserole.

Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the top is golden and crispy, and the center is set.

Let the casserole cool for 10 minutes before serving warm.