Bacon, Egg, and Cheese Baked French Toast
Ingredients
- 113 g sandwich bread (cut into 3x 3/4" slices)
- Tomatoes and bacon
- 1/4 c cherry tomatoes (halved)
- 1 t extra virgin olive oil
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 45 g slices bacon
- Egg Mix
- canola oil (or butter, to brush on pan)
- 2 eggs
- 100 mL milk (whole or semi-skimmed)
- 1/4 t sea salt
- 1/8 t freshly ground black pepper
- 2 t chopped fresh parsley
- 20 g grated cheddar
Method
Equipment: 1x rimmed baking sheet + parchment + 1x wide, shallow bowl
Bread
1. Spread bread on a rimmed baking sheet and let dry out, 4-6 hours.
Tomatoes & Bacon
2. Preheat oven to 375F.
3. Toss tomatoes with oil, salt, and pepper. Spread them on one side of a parchment-lined rimmed baking sheet.
4. On the other side of the pan, arrange bacon in a single layer.
5. Roast until the tomatoes are wrinkled and beginning to soften, and the bacon is about 3/4 cooked, about 20-25 minutes.
6. Remove from oven.
7. Transfer tomatoes and bacon to a plate.
8. Discard fat and remove parchment. Wash baking sheet.
Egg Mix
9. Brush the baking sheet with oil or butter.
10. In a wide, shallow bowl, whisk together eggs, milk, salt, and pepper.
11. Dip bread slices one at a time into the egg mixture, turning to coat.
12. Arrange on the baking sheet in shingled, overlapping layers.
13. Pour remaining egg mixture evenly over the top (it will pool on top and sink through to the bottom, but will be absorbed as it sits).
14. Sprinkle with parsley and cheese, then top with bacon and tomatoes.
15. Refrigerate, covered, at least 1 hour and up to 24 hours.
Cook it
16. Preheat oven to 375F.
17. Bake, uncovered, 15 minutes.
18. Reduce temperature to 350F. Continue baking until puffed and cooked through, 20-25 minutes more.
19. Let cool slightly before serving.