Savory Baked French Toast

Let’s be honest: we here on the internet do not require another cooking blog.  Still, I love to cook and love more to feed people and have them rave over my cooking, so here we are.  Hopefully I can be of use when you’re stuck for what to make for dinner.  Feel free to email or comment or whatever with questions or tips or other conversation, let’s not be shy.

We’re kicking things off here with one of my recent favorite recipes.  I’d love to tell you where I found it, but it turns out the place I was convinced it was originally located is, in fact, not the source.  Let’s just say I made it up and you can marvel at my genius.  Off we go.

We usually eat this for dinner, but it’d be equally tasty in the morning, and really great at a brunch with fruit salad and whatnot.  It’s a great dish to put together the night before, or in the morning before you leave for work.  Pop that baby in the oven when you get up/home, and there you go.  This should serve four; I’ve always halved it for the two of us and it’s just the right amount.  I couldn’t tell you if the leftovers are any good. A thousand apologies.

Savory Baked French Toast

6 slices stale bread, quartered (I use sour dough usually; it’s delightful.  I’ve also used onion rolls which are quite tasty)

4 pieces cooked bacon, roughly chopped/crumbled

2 tomatoes, cut into largish pieces (bigger than diced, let’s say)

8 eggs, beaten slightly

1 cup milk

1 cup yogurt (I use greek-style for the slight tangy flavor it gives)

1 cup grated cheese (I’ve used sharp cheddar, but you could use pretty much whatever kind you like best)

Arrange bread into a single layer in a greased baking dish.  Tuck the bacon and tomatoes in between the bread.  In a separate bowl, whisk together eggs, milk, yogurt, and cheese.  Season well with salt and pepper, then pour mixture over the bread evenly.  Cover with plastic wrap and refrigerate for at least an hour (optional if you’re pressed for time, but chilling the dish really does let the flavors come together a little bit better), or overnight. Bake in a 350 degree oven for about 30 minutes, or until it doesn’t jiggle all over the place anymore.  Let that business cool for maybe 10 minutes, then dig in.  Happy eating!

One response to “Savory Baked French Toast

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