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Bacon, Egg, and Cheese Baked French Toast
Credit:
Johnny Miller
Recipe Summary
prep: 20 mins
total: 6 hrs 15 mins
Yield: Serves 8 to 12
Ingredients
Ingredient Checklist
1 loaf sandwich bread (about 1 pound), cut into 10-to-12 slices (3/4-inch-thick)
1 cup cherry tomatoes, halved (or left whole, if small)
1 tablespoon extra-virgin olive oil, plus more (or softened unsalted butter) for baking sheet
Kosher salt (we use Diamond Crystal) and freshly ground pepper
6 strips thick-cut bacon (6 ounces total)
8 large eggs
1 2/3 cups whole or 2 percent milk
2 tablespoons chopped fresh parsley leaves
3 ounces sharp cheddar, grated (3/4 cup)
Gallery
Bacon, Egg, and Cheese Baked French Toast
Credit:
Johnny Miller
Recipe Summary
prep: 20 mins
total: 6 hrs 15 mins
Yield: Serves 8 to 12
Gallery
Bacon, Egg, and Cheese Baked French Toast
Credit:
Johnny Miller
Bacon, Egg, and Cheese Baked French Toast
Credit:
Johnny Miller
Bacon, Egg, and Cheese Baked French Toast
Recipe Summary
prep: 20 mins
total: 6 hrs 15 mins
Yield: Serves 8 to 12
Recipe Summary
prep: 20 mins
total: 6 hrs 15 mins
Yield: Serves 8 to 12
prep: 20 mins
total: 6 hrs 15 mins
prep:
20 mins
total:
6 hrs 15 mins
Yield: Serves 8 to 12
Serves 8 to 12
Ingredients
Ingredients
- 1 loaf sandwich bread (about 1 pound), cut into 10-to-12 slices (3/4-inch-thick)
- 1 cup cherry tomatoes, halved (or left whole, if small)
- 1 tablespoon extra-virgin olive oil, plus more (or softened unsalted butter) for baking sheet
- Kosher salt (we use Diamond Crystal) and freshly ground pepper
- 6 strips thick-cut bacon (6 ounces total)
- 8 large eggs
- 1 2/3 cups whole or 2 percent milk
- 2 tablespoons chopped fresh parsley leaves
- 3 ounces sharp cheddar, grated (3/4 cup)
Directions
Spread bread on a rimmed baking sheet and let dry out, 4 to 6 hours. Preheat oven to 375°F. Toss tomatoes with oil; season with salt and pepper. Spread on one side of a parchment-lined 12 1/2-by-9 1/2-inch rimmed baking sheet (quarter sheet pan). On other side, arrange bacon in as close to a single layer as possible (it’s okay if slices overlap slightly).
Roast until tomatoes are wrinkled and beginning to soften and bacon is about three-quarters cooked, 20 to 25 minutes. Remove from oven; transfer tomatoes and bacon to a plate. Discard fat and remove parchment. Wash sheet, then brush with oil or butter.
In a bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip bread slices one at a time in egg mixture, turning to coat, then arrange on sheet in shingled, overlapping layers (we arranged ours in three rows of four).
Pour remaining egg mixture evenly over top (it will pool on top and sink through to bottom, but will be absorbed as it sits). Sprinkle with parsley and cheese, then top with bacon and tomatoes. Refrigerate, covered, at least 1 hour and up to 24 hours.
Preheat oven to 375°F. Bake French toast, uncovered, 15 minutes, then reduce temperature to 350° and continue baking until puffed and cooked through, 20 to 25 minutes more. Let cool slightly before serving.
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All Reviews for Bacon, Egg, and Cheese Baked French Toast
- of Reviews
Reviews:
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All Reviews for Bacon, Egg, and Cheese Baked French Toast
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
