Savory French Toast Bake? Whoever heard of such a thing? Yes, this is indeed a real dish that’s also quite delish, if we do say so ourselves! Instead of soaking in a sweet custard, the bread undergoes a savory twist and is left perfectly golden-brown and pillowy yet crisp! Then the French toast is topped with cheese, roasted bright tomatoes, and succulent crispy bacon. This is going to change the way you think of French toast forever! In fact, Savory French Toast Bake might just become your preferred breakfast adventure!

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Ingredients

  • 1 loaf sandwich bread, cut into 10-12 slices
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon extra-virgin olive oil, plus more, to taste, for greasing the baking sheet
  • 1 teaspoon kosher salt, plus more, to taste
  • 1/2 teaspoon ground black pepper, plus more, to taste
  • 6 strips thick-cut bacon
  • 8 large eggs
  • 1 2/3 cups whole milk
  • 2 tablespoons fresh parsley leaves, chopped
  • 3 ounces sharp cheddar cheese, grated
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Directions

Step 1 –Spread the bread on a rimmed baking sheet and let the slices dry out for 4-6 hours.

Step 2 –Preheat the oven to 375 degrees F.

Step 3 –Line a quarter sheet pan with parchment paper (12 1/2×9 1/2-inch).

Step 4 –Toss the tomatoes with 1 tablespoon of the olive oil and season them to taste with the salt and the pepper.

Step 5 –Spread the tomatoes on one side of the prepared pan.

Step 6 –On the other side of the pan, arrange the bacon in a single layer.

Step 7 –Roast until the tomatoes are wrinkled and begin to soften and the bacon is about three-quarters of the way cooked, about 20-25 minutes.

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Step 8 –Transfer the pan from the oven and add the tomatoes and the bacon to a plate.

Step 9 –Discard the fat from the pan and remove the parchment paper.

Step 10 –Wash the sheet and then brush it with the extra olive oil.

Step 11 –In a bowl, whisk together the eggs, the milk, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.

Step 12 –Dip the bread slices, one at a time, into the egg mixture, turning to coat.

Step 13 –Arrange the soaked slices of bread on the prepared sheet in shingled, overlapping layers.

Step 14 –Pour the remaining egg mixture evenly over the pieces of bread and top them with the parsley and the cheese.

Step 15 –Top the shingled bread with the bacon and the tomatoes.

Step 16 –Refrigerate the French toast, covered, for at least 1 hour and up to 24 hours.

Step 17 –Preheat the oven to 375 degrees F.

Step 18 –Place the sheet pan over a larger baking sheet to prevent it from boiling over.

Step 19 –Bake the French toast, uncovered, for 15 minutes.

Step 20 –Reduce the temperature to 350 degrees F and continue to bake until puffed and cooked through, about 20-25 minutes.

Step 21 –Let cool slightly before serving.