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Preheat oven to 350 degrees Fahrenheit and lightly grease a 9x13 inch baking dish.
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In a large bowl, mix together milk, heavy whipping cream, eggs, 100% pure maple syrup, mashed bananas and peanut butter. Add cubed challah bread and combine. Allow mixture to stand for at least 10 minutes before baking.
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In the meantime, add finely chopped bacon to a cold skillet. Cook the bacon over medium heat until crispy, about 5-7 minutes. Set aside and reserve three tablespoons of bacon grease for later.
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In a large bowl, add flour, brown sugar, room temperate butter, salt and cooled reserved bacon grease. Kneed the mixture with your fingers to combine the ingredients to achieve a chunky consistency. Add corn flakes, walnuts, pecans, and maple syrup. Gently stir until loosely combined.
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Generously top the French toast bake with streusel topping. Bake for 35-40 minutes or until the egg mixture is set and the top is golden brown. Allow to cool 5 minutes before serving
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Add heavy whipping to large bowl. Beat with an electric hand mixer until stiff peaks begin to form, approximately 3-5 minutes. Add maple syrup and mix for an additional 30 seconds.
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To serve, top bread pudding with whipped cream and extra maple syrup to taste. Enjoy!