Bacon, Egg, and Cheese Baked French Toast
This dish combines the deliciousness of bacon, eggs, and cheese with the comforting texture of baked French toast, making it a perfect breakfast or brunch item.
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.
Notes
This recipe is best when refrigerated for longer, allowing the bread to soak up all the flavors. Enjoy!