I’m so excited to share with you my latest obsession: Bacon, Egg, and Cheese Baked French Toast! This delightful dish takes the beloved breakfast classic of French toast and elevates it to hearty, savory heights. Imagine waking up to the tantalizing aroma of crispy bacon, melting cheese, and the warmth of sweetened eggs – it’s like a comforting hug in breakfast form! You can prepare it in advance for busy mornings or make it for a leisurely weekend brunch that will wow your family and friends. Trust me, this French toast recipe is going to become a staple in your kitchen!
Why You’ll Love This Recipe
- Easy prep: Whip it up ahead of time and let the flavors blend!
- Great flavor: The combination of bacon, eggs, and cheese is simply divine!
- Perfect for busy weeknights: Ideal for a simple dinner or a casual weekend brunch with loved ones.
- Creative twist: This isn’t your average French toast; it’s packed with protein and flavor!
Ingredients
Here’s what you’ll need to bring this savory delight to life:
- Loaf of sandwich bread: A sturdy base that soaks up the egg mixture perfectly.
- Cherry tomatoes: Freshness and a pop of color to brighten up the dish.
- Extra-virgin olive oil: To add a rich flavor while roasting your tomatoes.
- Kosher salt and freshly ground pepper: Essential seasonings that enhance the overall taste.
- Thick-cut bacon: Provides the delicious meaty goodness we crave.
- Large eggs: The heart of the French toast, bringing it all together.
- Whole or 2 percent milk: Ensures a creamy base for our egg mixture.
- Fresh parsley: Adds a lovely touch of herbaceous brightness.
- Sharp cheddar cheese: This gives an incredible depth of flavor to the dish.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into making this heavenly Baked French Toast!
- First, start by spreading the bread slices on a rimmed baking sheet. Let them dry out for about 4 to 6 hours. This step is super important; it makes sure your bread can soak up all that delicious egg mixture!
- Preheat your oven to 375°F. Oh, that warm kitchen feeling is just heavenly! Meanwhile, toss the halved cherry tomatoes with olive oil, salt, and pepper, then spread them on one side of a parchment-lined baking sheet.
- On the other side of the baking sheet, arrange your bacon in a single layer (it’s okay if they overlap a bit). Roast both tomatoes and bacon until the tomatoes start to wrinkle and soften, and the bacon is about three-quarters cooked, about 20 to 25 minutes. The smell is going to drive you crazy!
- Once roasted, carefully remove them and let them rest on a plate. Make sure to discard any excess fat and wash the sheet. Brush it with oil or butter to prepare for our delicious French toast.
- In a large bowl, whisk together the eggs, milk, 1 teaspoon of salt, and ½ teaspoon of pepper. Now, take each slice of dried bread and dip it into this eggy mixture, letting it soak a little before arranging the slices back onto the baking sheet in overlapping rows. You’re doing great!
- Now, pour the remaining egg mixture over the arranged bread slices. Don’t panic if it pools a bit – the magic will happen as it sits! Sprinkle on chopped parsley, grated cheddar cheese, followed by the crumbled bacon and roasted tomatoes. Last but not least, cover and refrigerate for at least an hour or up to 24 hours. It’s like letting the flavors mingle overnight – indulgent and amazing!
- Time to bake! Preheat your oven back to 375°F. Place the baking tray in the oven uncovered and bake for 15 minutes. After that, reduce the temperature to 350°F and let it cook for another 20 to 25 minutes. Just the thought of it puffing up all airy makes me smile! Allow it to cool for a few minutes before you indulge.
Pro Tips for Making the Recipe
- Make sure your bread is a little stale; this helps it absorb the egg mixture more effectively without falling apart.
- Experiment with different cheeses! While sharp cheddar is fantastic, feel free to swap in your favorite cheese for a fun twist.
- If you can, allow this to set overnight in the fridge for maximum flavor absorption!
- Keep an eye on the baking process. Ovens can vary, so check for that golden-brown puffiness to know when it’s done.
How to Serve
This scrumptious dish works beautifully on its own, but why not elevate the experience? I love serving it with a light drizzle of maple syrup or a dollop of your favorite fruit jam for a sweet contrast! You could also pair it with a fresh green salad or seasonal fruit for a balanced meal – what a treat!
Make Ahead and Storage
If you’ve got leftovers (which isn’t likely, but just in case!), store any remaining portions in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results – just pop it into a lightly greased baking dish and cover with foil. You can also freeze portions wrapped tightly for up to three months. Thaw overnight in the fridge and then reheat as mentioned for a quick breakfast option!
I hope you relish this delightful Bacon, Egg, and Cheese Baked French Toast as much as I do! Each bite is a warm embrace that brings a smile to my face. Happy cooking, my friends!
Bacon, Egg, and Cheese Baked French Toast
Equipment
- Baking sheet
- Whisk
- Bowl
Ingredients
Bread
- 1 loaf sandwich bread (about 1 pound), cut into 10-to-12 slices (¾-inch-thick)
- 1 cup cherry tomatoes halved (or left whole, if small)
Baking Ingredients
- 1 tbsp extra-virgin olive oil plus more for baking sheet
- Kosher salt to taste
- freshly ground pepper to taste
- 6 strips thick-cut bacon (6 ounces total)
- 8 large eggs
- 1 ⅔ cups whole or 2 percent milk
- 2 tbsp chopped fresh parsley leaves
- 3 ounces sharp cheddar grated (¾ cup)
Instructions
- Spread bread on a baking sheet to dry out for 4 to 6 hours.
- Preheat oven to 375°F.
- Toss tomatoes with olive oil, season with salt and pepper, and spread on one side of a parchment-lined baking sheet.
- Arrange bacon on the other side and roast for 20 to 25 minutes until tomatoes are soft and bacon is three-quarters cooked.
- Remove from oven, transfer tomatoes and bacon to a plate, and discard fat.
- In a bowl, whisk eggs, milk, salt, and pepper. Dip bread slices in the egg mixture and arrange on the baking sheet.
- Pour the remaining egg mixture over the bread, sprinkle with parsley and cheese, and top with bacon and tomatoes. Refrigerate covered for at least 1 hour or up to 24 hours.
- Preheat oven to 375°F and bake uncovered for 15 minutes, then reduce to 350°F and bake for an additional 20 to 25 minutes until puffed and cooked through.
- Let cool slightly before serving.