Buttermilk French Toast Bake with Bacon and Eggs

This Buttermilk French Toast Bake comes with built-in sides of bacon and eggs. You'll get a little of each in every bite. You can prepare some of the recipe ahead, and your brunch guests will be swooning for more.

You know that bite of French toast, drizzled with maple syrup, mixed with a bit of runny yolk from the side of eggs, and crispy crumbles from the side of bacon?

You know, the very best breakfast bite ever!?

That bite has arrived in one beautiful dish! This creamy bread pudding-like Buttermilk French Toast Bake comes with the decadent sides cooked right into it.

It's all neatly put together into one scrumptious casserole, just for you -- and your friends and family, should you choose to share. It does serve six, after all.

About the Ingredients

• buttermilk - Buttermilk is a great choice for French toast, as it helps to create a fluffy texture and adds a subtle tangy flavor.
• maple syrup - I use maple syrup to sweeten the the French toast. The flavor is amazing and like the bacon and eggs, it's built-in. You can substitute with dark brown sugar or honey if need be.
• eggs - Use the best quality eggs you can -- if possible pasture raised eggs.
• vanilla - A tablespoon might seem like a lot, but it's perfect!
• cinnamon - The warm flavor of cinnamon is always fantastic in French toast. If you aren't a fan, substitute with allspice or half the amount of cloves.
• butter - The butter is mostly for flavor and it's drizzled over the top before it's baked. Skip it if you'd rather, and don't substitute it with anything.
• bread - In this recipe, I use a baguette and the texture works really well. Use any bread you want. Unless you want it to be more bread pudding-like, choose a bread that's not too soft. (This is a personal choice -- either way, it'll be delicious.)
• bacon - I like to use applewood smoked bacon because of its subtle sweetness. Use any bacon you like, with the least amount of fat on the pieces. (Yes, I know bacon is kind of about the fat 😉 -- but in some cases it's excessive, which you can avoid.)

How to Make Buttermilk French Toast Bake

Please note that there are many variables in this recipe and no two will turn out exactly alike.

- Combine the buttermilk with the syrup, 2 of the eggs, vanilla, and cinnamon in a medium-sized bowl. Whisk until it's very smooth, and then pour it into a square baking dish (approx. 8 x 8 x 3-inches).

- Cut the baguette in half in the middle. Now cut each half in half lengthwise.

Recipe Tip: You may need to cut some of the bread into smaller pieces, for all of it to fit snugly in the pan.

- Add the bread to the buttermilk mixture in the pan, and very carefully press it down until it's submerged. Then flip each one over. Add a layer of plastic wrap directly on top, and then cover it tightly with a second layer. Refrigerate for at least 2 hours, and up to overnight. (Note that the longer it sits, the more bread pudding-like it will be.)

Recipe Tip: When you cover the pan with the second sheet of plastic wrap, do so from the bottom, so it doesn't spill. (Like you're wrapping a gift.)

- While the bread is soaking, add the bacon to a large sauté pan over medium heat. Cook until it's just beginning to brown and crisp, about 3 minutes per side. Set it aside to drain on a paper towel. (It should be slightly undercooked at this point.)

- About 15 minutes before you remove the soaked bread from the refrigerator, adjust a rack to to the center of the oven and preheat to 375°F.

- Gently flip each piece of bread over in the dish. Don't worry if they break apart a little. Drizzle the surface with the melted butter, and arrange the partially cooked bacon strips on top.

- Place the dish in the preheated 375°F oven. Bake for 15 minutes. If it's not already, make sure the top surface is as even as possible -- you can flatten it a bit with a flat-bottomed spatula. This way the eggs will all cook in the same amount of time.

- Crack the remaining 6 eggs on top of the bacon, so that they are spread out evenly. Continue to bake until the eggs are cooked, about 20 to 30 minutes. If at any point the bacon is becoming too dark, loosely lay a piece of foil on top.

Recipe Tip: It help to keep the eggs even and in place, use the back of a small spoon to make a slight dent over the bacon for each one.

- Let it sit for about 10 minutes before slicing.

Variations

• Want more of the savory flavors? Add an additional layer of bacon between the bread slices, in the middle. (You can also split the amount on top and use half in the middle.)
• Use sausage. You can also make this with sausage. Squeeze raw sausage out of its casing, break it into small pieces, and sauté it until it's about halfway cooked. Then follow the same directions as you would for the bacon.
• Gluten-free version. Use gluten-free bread. Make sure it's a good one! I think Canyon Bakehouse gluten-free breads are a good choice for this recipe, though it'll be a softer French toast. If you can find a gluten-free baguette, even better. (Trader Joe's often has them.)
• Vegetarian? Skip the bacon. I wouldn't replace it with anything.

Serving Suggestions

As I said, this is a one-pan brunch or breakfast. However, a side of fruit would be perfect with it. Grapefruit Brûlée would be lovely, and sliced melon or bowl of mixed berries would be delightful.

Much like my French Toast Cake, this is a really nice special occasion dish. I can imagine this on the table for so many celebrations . . .

• Mother's Day or Father's Day brunch
• Easter Brunch
• Birthday Brunch
• Christmas Day Breakfast
• Lazy Family Sunday Brunch

And I don't think I'm alone in my love of breakfast foods for dinner, right?

Making it Ahead

Below are a couple options, if you want to plan ahead. Note that in both options, the eggs should not be done until baking time.

• Option 1. The night before you'd like to serve it, make the buttermilk mixture, add the bread, wrap the pan, and refrigerate. Then in the morning, make the bacon and bake. (See instructions for egg timing.)
• Option 2. This is if you're really pressed for time . . . The afternoon before, do everything up through the first 15 minutes of the baking time (with the bacon on top), then cool completely, wrap tightly and refrigerate. In the morning, bring it to room temperature, add the eggs and bake for the remaining 30 minutes.

More One-Pan Breakfast & Brunch Dishes

I hope you enjoy every last bite!

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