Buttermilk Baked French Toast Recipe, + a Side of Bacon & Eggs

Buttermilk Baked French Toast Recipe, and a Side of Bacon & Eggs - Cooking On The Weekends

You know that bite of French toast drizzled with maple

Buttermilk Baked French Toast Recipe, + a Side of Bacon and Eggs

Prep Time: 3 hours, 30 minutes

Cook Time: 1 minute

Active Work Time: 30 minutes

Yield: Serves 6

Please note that only 30 minutes of the prep time is active working time.

Recipe

1¾ cups buttermilk

¾ cup pure maple syrup

8 eggs, divided

1 tablespoon pure vanilla extract

1 teaspoon cinnamon

2 (6-inch) soft baguettes

6 strips applewood smoked bacon

3 tablespoons unsalted butter, melted

  1. In a medium sized mixing bowl, whisk the buttermilk with the syrup, 2 of the eggs, vanilla and cinnamon. Whisk until it's very smooth.
  2. Pour the buttermilk mixture into an approximately (8 X 8 X 3-inch) baking dish.
  3. Slice the baguettes in half, lengthwise, and then cut about ¼-inch off of the crust sides, lengthwise.
  4. Add the bread to the dish with the buttermilk mixture, and very carefully press it down until it's completely submerged. Then flip each one over. Add a layer of plastic wrap directly on top, and then cover the dish with another layer (completely, from the bottom, so it doesn't spill). This way you can press down on top from time to time, to be sure the bread is absorbing as much liquid as possible.
  5. Place in the refrigerator for at least 2 hours. (You can leave it for more time, even overnight -- the longer you leave it, the more like bread pudding it will be.)
  6. While the bread is soaking, add the bacon to a large sauté pan over medium heat. Cook until it's just beginning to become brown and crisp, about 3 minutes per side. Remove the bacon from the pan. Set it aside to drain a paper towel. (It should be slightly undercooked, and will finish cooking in the oven later.)
  7. When you remove the soaked bread from the refrigerator, adjust a rack to to the center of the oven and preheat to 375 degrees F.
  8. Super gently flip each piece of bread over in the dish. Then drizzle the entire surface with the melted butter.
  9. Arrange the partially cooked bacon strips on top and set aside until the oven is ready.
  10. Place the dish in the preheated 375 degree F oven. Bake for 30 minutes, and then crack the remaining 6 eggs on top of the bacon, so that they are spread out evenly. Continue to bake until the French toast portion has risen above the edges and the eggs are set, about 30 more minutes. If at any point the bacon is becoming too dark, loosely lay a piece of foil on top.
  11. Remove and let it cool for about 10 minutes.
  12. Make sure when you serve, each person gets an egg, and don't forget to put the maple syrup on the table. (Just in case.)
http://cookingontheweekends.com/2013/12/buttermilk-baked-french-toast-recipe-with-a-side-of-bacon-and-eggs/
syrup, that gets a bit of the yolk from the side of eggs, and a few crumbles from the side of bacon?  (The best bite ever.)

Well here it is all neatly put together into one dish, just for you.

This “French toast” should really be called bread pudding, since it’s all held together in one dish.  (Just didn’t have as good a ring as its given title.)

Christmas breakfast?  Sunday Brunch? Breakfast for dinner? Anytime is a good time for this totally scrumptious blend of flavors.

Buttermilk Baked French Toast Recipe, + a Side of Bacon and Eggs

Prep Time: 3 hours, 30 minutes

Cook Time: 1 minute

Active Work Time: 30 minutes

Yield: Serves 6

Please note that only 30 minutes of the prep time is active working time.

Recipe

1¾ cups buttermilk

¾ cup pure maple syrup

8 eggs, divided

1 tablespoon pure vanilla extract

1 teaspoon cinnamon

2 (6-inch) soft baguettes

6 strips applewood smoked bacon

3 tablespoons unsalted butter, melted

  1. In a medium sized mixing bowl, whisk the buttermilk with the syrup, 2 of the eggs, vanilla and cinnamon. Whisk until it's very smooth.
  2. Pour the buttermilk mixture into an approximately (8 X 8 X 3-inch) baking dish.
  3. Slice the baguettes in half, lengthwise, and then cut about ¼-inch off of the crust sides, lengthwise.
  4. Add the bread to the dish with the buttermilk mixture, and very carefully press it down until it's completely submerged. Then flip each one over. Add a layer of plastic wrap directly on top, and then cover the dish with another layer (completely, from the bottom, so it doesn't spill). This way you can press down on top from time to time, to be sure the bread is absorbing as much liquid as possible.
  5. Place in the refrigerator for at least 2 hours. (You can leave it for more time, even overnight -- the longer you leave it, the more like bread pudding it will be.)
  6. While the bread is soaking, add the bacon to a large sauté pan over medium heat. Cook until it's just beginning to become brown and crisp, about 3 minutes per side. Remove the bacon from the pan. Set it aside to drain a paper towel. (It should be slightly undercooked, and will finish cooking in the oven later.)
  7. When you remove the soaked bread from the refrigerator, adjust a rack to to the center of the oven and preheat to 375 degrees F.
  8. Super gently flip each piece of bread over in the dish. Then drizzle the entire surface with the melted butter.
  9. Arrange the partially cooked bacon strips on top and set aside until the oven is ready.
  10. Place the dish in the preheated 375 degree F oven. Bake for 30 minutes, and then crack the remaining 6 eggs on top of the bacon, so that they are spread out evenly. Continue to bake until the French toast portion has risen above the edges and the eggs are set, about 30 more minutes. If at any point the bacon is becoming too dark, loosely lay a piece of foil on top.
  11. Remove and let it cool for about 10 minutes.
  12. Make sure when you serve, each person gets an egg, and don't forget to put the maple syrup on the table. (Just in case.)
http://cookingontheweekends.com/2013/12/buttermilk-baked-french-toast-recipe-with-a-side-of-bacon-and-eggs/

Related Posts Plugin for WordPress, Blogger...

Comments

  1. says

    Now this a holiday worthy brunch recipe! I especially like that the dish goes in the oven and there is time to bring together the rest of the meal!

  2. Rosalia says

    I was just looking for a new recipe of “French Toast”.
    Thank you for sharing this one.
    Looks and sounds delicious.

  3. says

    This so so perfect! I love the combination of the sweet, smoky and savory, with an egg yolk oozing all over… Perfection! This would make a great evening supper!

  4. Lauren says

    Made this today and used just sliced whole grain fresh baked bread as a substitute for the baguettes, that part turned out fine but it probably helped that I soaked it over night. I did a whole package of bacon which was great but the eggs looked a little over-baked. Shouldn’t have put the boyfriend in charge of the last 20 minutes! So delicious though!

  5. mark says

    This looks amazing – can you substitute cream / and or milk instead of Buttermilk – or would that throw this all off? Thanks!

    • valentina says

      Hi Mark, cream would be excellent! You can also use milk, though I’d suggest it be at least low-fat and even better with whole. :-) Thanks for checking out the recipe!

    • valentina says

      Hi Carrie — that’s very thinly sliced spinach leaves. Just had to add a touch of green to the picture — had I had chives, that would have been my first choice. :-)

  6. Hats says

    Hi there – totally excited about this incredible looking and sounding dish! Could you please confirm the amount of maple syrup required? 3/4 of what? Scared of failing at the first hurdle! Thanks!

    • valentina says

      Hi! Thank you for pointing that omission out to me. (Hate it when that happens!) It’s 3/4 CUP. I’ve just edited the recipe to add it in. Hope you enjoy it and thanks for visiting! :-)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>