Savory French Toast Bake
User Reviews
4.7
Savory French Toast Bake
Description
The preparation begins by spreading softened cream cheese onto slices of day-old or semi-stale white bread. Each slice is then quickly dipped in a mixture of egg, milk, salt, and pepper, avoiding excessive soaking to prevent sogginess. The bread slices are arranged in a prepared baking dish, layered with cubed or sliced smoked bacon and shredded cheddar cheese, plus rosemary for herbal fragrance. The dish is baked at 375°F until the custard sets and the top browns slightly.
The creamy texture from the cream cheese and cheese combines with smoky, savory bacon, creating a balanced flavor profile. The bread absorbs the custard, yielding a soft, custardy interior and some golden, slight crispness around edges. The rosemary adds a subtle aromatic note that complements the bacon and cheese.
Milk types including whole, 2%, or non-dairy alternatives like almond or soy can be used according to preference, influencing the custard’s richness. This bake makes a comforting breakfast or brunch option that can feed a group.
Ingredients
- 12 lices white bread day-old or semi-stale
- ½ cup cream cheese divided, softened
- 1 egg large
- 1 ½ cups milk
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 1 cup smoked bacon cubed or sliced in small pieces (or your favorite bacon, uncooked
- 1 ½ cups cheddar cheese shredded or cheddar cheese blend
- 1 teaspoon rosemary optional (fresh thyme may be substituted, fresh, finely minced
- 2 to 3 tablespoons honey
Instructions
- Preheat oven to 375F and spray an 8x11-inch or similar-sized casserole or baking dish with cooking spray; set aside.
- Spread each of the 12 slices of bread evenly with cream cheese on one side of the bread. I used an averagely thick amount of cream cheese, but you can go thin or thick, depending on your preference. I find it easiest to do this on a clean countertop and just keep the bread on the counter.
- To a large bowl, add the egg, milk, salt, pepper, and whisk to combine.
- Briefly dunk each slice of bread in the milk mixture. You don't want it soaking wet or it will disintegrate. After dunking, I put each slice immediately in the prepared baking dish, with each successive sliced stacked next to it.
- Evenly sprinkle the bacon over the bread, gently nudging some bacon down in between the bread slices.
- Evenly sprinkle with the cheese, and again, gently nudge a bit of the cheese in between each slice of bread so it's not just all mounded up on top.
- Optionally, evenly sprinkle with the rosemary and bake for about 30 minutes, or until cheese has melted and is nicely golden browned in color or to your liking, and the bacon is cooked through.
- Optionally, for a sweet-and-savory flavor, evenly drizzle with honey. If you're not into sweet-and-savory flavor combos, definitely omit the honey.
- Serve immediately. French toast is best fresh but will keep airtight in the fridge for up to 5 days and can be gently reheated.
Notes
- Whole cow’s milk is used in the recipe, but 2% or plant-based milks such as almond or soy can be substituted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 353kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 101mg | 34% |
| Sodium | 923mg | 38% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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