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Maple Bacon Cranberry French Toast Casserole made with La Lechera and in a casserole dish with cranberries and bacon on top

Maple Bacon Cranberry French Toast Casserole

Author Beautiful Eats & Things


  • ½ cup LA LECHERA Sweetened Condensed Milk 14 oz.
  • 1 loaf cinnamon bread cut into 1-inch squares
  • 1 and ½ cup fresh cranberries finely chopped
  • 6 slices of bacon cooked
  • 3 eggs
  • 2 tablespoons maple syrup
  • 2 tsp vanilla
  • 1 and ¼ cup milk
  • Optional: 2 tbsp of LA LECHERA Sweetened Condensed Milk, 2 tbsp of maple syrup


  1. In a medium bowl, beat ½ cup of LA LECHERA, 3 eggs, 1 and ¼ cup of milk, 2 tablespoons of maple syrup, and vanilla until all ingredients are thoroughly mixed. Set aside.
  2. In a large bowl, combine cinnamon bread, cranberries, and 3 slices of bacon (crumbled). Add in the liquid mixture and toss until all of the bread is coated evenly.
  3. Spray a pan with nonstick spray, and spread French Toast mixture into the pan. Refrigerate for 1 hour or overnight.
  4. Bake at 350 degrees Fahrenheit for about 50 minutes or until a fork comes out clean.
  5. Crumble the remaining bacon on top and drizzle with a little maple syrup and/or LA LECHERA if desired.
  6. Enjoy!