If company is coming or you have a packed household, this hearty Overnight Bacon, Egg, and Cheese French Toast is the perfect choice.
Overnight Bacon, Egg, and Cheese French Toast
Makes 6 to 8 servings
Ingredients
- 9 large eggs
- 2 cups whole milk
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 12 slices stale brioche bread, crusts removed
- 2 cups cherry tomatoes
- 2 teaspoons thyme leaves, divided
- 2 teaspoons chopped rosemary leaves, divided
- 1 teaspoon olive oil
- 6 slices thick-cut bacon, cut into ¼-inch strips
- 1 (4-ounce) package goat cheese
- Garnish: chopped fresh parsley
Instructions
- Spray a 13x9-inch baking dish with cooking spray.
- In the container of a blender, add eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper, and process until smooth. Pour egg mixture into prepared baking dish, and lay bread slices in egg mixture, turning to coat. Arrange bread slices evenly over bottom of dish, cover with plastic wrap, and refrigerate overnight. Let stand at room temperature for 30 minutes before baking.
- Preheat oven to 375°.
- In a mixing bowl, mix together tomatoes, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon thyme, 1 teaspoon rosemary, and oil until well coated.
- In a medium skillet, cook bacon over medium-high heat until three-quarters done. Remove bacon pieces and renderings from pan. Add tomato mixture to skillet, and cook until tomatoes are cooked and skins are wrinkled.
- When bacon and tomatoes are cool to the touch, evenly distribute onto French toast with teaspoon-sized dollops of goat cheese. Sprinkle with remaining ¼ teaspoon salt, remaining ⅛ teaspoon black pepper, remaining 1 teaspoon thyme, and remaining 1 teaspoon rosemary.
- Bake French toast for 15 minutes. Reduce oven temperature to 350°, and bake until puffed and eggs are set, 20 to 25 minutes more. Serve warm. Garnish with parsley, if desired.
