Recipe Background
Savory French Toast Bake: an easy first breakfast in a new home.
I remember that chilly autumn morning when we were just settling into our quaint new apartment, freshly unpacked with boxes everywhere. It was a cozy little place with a kitchen that could only fit one person comfortably, so I was determined to make our first breakfast there memorable. With the chill of the season knocking on the window, I impulsively decided to turn a classic into something savory. Good thing I had a loaf of sandwich bread and some cherry tomatoes sitting on the counter, ready to be used. A splash of extra-virgin olive oil and a bit of kosher salt turned those tomatoes into the poppy companions they deserved to be.
The moment I cracked open the eggs, memories of those leisurely brunches we used to have came back, those thick-cut strips of bacon sizzling alongside. There's something immensely satisfying about whisking eggs, whole milk, and a hint of ground pepper to create a creamy base. The secret I discovered that day: letting the bread soak up the eggy goodness before layering everything just right in the baking dish. It gave the entire bake a richness that felt indulgent without being over-the-top. As it baked, the aroma was an inviting blend of cheddar and herbs that drifted through our tiny space.
That morning marked a small milestone in this new chapter of our lives, where a simple dish became an anchor of warmth amid the chaos of moving boxes. It's a combination that reminds me that even on the busiest of days, taking a moment for a leisurely meal can make all the difference. A sprinkle of fresh parsley, from the little herb pot on the window sill, added just the right touch of freshness, tying everything together elegantly.
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
Directions
- Spread the bread on a rimmed baking sheet and let the slices dry out for 4-6 hours.
- Preheat the oven to 375 degrees F.
- Line a quarter sheet pan with parchment paper (12 1/2x9 1/2-inch).
- Toss the tomatoes with 1 tablespoon of the olive oil and season them to taste with the salt and the pepper.
- Spread the tomatoes on one side of the prepared pan.
- On the other side of the pan, arrange the bacon in a single layer.
- 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.
- Transfer the pan from the oven and add the tomatoes and the bacon to a plate.
- Discard the fat from the pan and remove the parchment paper.
- Wash the sheet and then brush it with the extra olive oil.
- In a bowl, whisk together the eggs, the milk, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
- Dip the bread slices, one at a time, into the egg mixture, turning to coat.
- Arrange the soaked slices of bread on the prepared sheet in shingled, overlapping layers.
- Pour the remaining egg mixture evenly over the pieces of bread and top them with the parsley and the cheese.
- Top the shingled bread with the bacon and the tomatoes.
- Refrigerate the French toast, covered, for at least 1 hour and up to 24 hours.
- Preheat the oven to 375 degrees F.
- Place the sheet pan over a larger baking sheet to prevent it from boiling over.
- Bake the French toast, uncovered, for 15 minutes.
- Reduce the temperature to 350 degrees F and continue to bake until puffed and cooked through, about 20-25 minutes.
- Let cool slightly before serving.
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