This Buttermilk French Toast Bake Recipe comes with a built in side of bacon & eggs, and is hands down the best French toast recipe of all time! You know that bite of French toast drizzled with maple syrup, that gets a bit of the yolk from the side of eggs, and a few crumbles from the side of bacon?
You know, the very best bite ever!?
Well, that bite has arrived, with what I think this is the best baked French toast recipe I’ve ever made! It’s Buttermilk French Toast Bake with these decadent sides built — or cooked — right into it. It’s all neatly put together into one, scrumptious dish, just for you — and your friends and family, should you choose to share. It does serve six, after all.
This “French toast” is bread pudding-like, since it’s all held together in one dish. And before it goes in that dish, the bread is soaked in a super creamy and delicious blend of buttermilk, maple syrup, eggs and cinnamon.
One might think I would have called this Buttermilk French Toast Bake dessert at this point. I would have . . . until I added the savory, crispy bacon and perfectly baked eggs on top. That’s when it became brunch.
And speaking of bread pudding, check out my actual French Toast Bread Pudding recipe . . .
The Buttermilk French Toast Bake would be perfect for so many occasions:
- Christmas breakfast.
- Family Sunday Brunch.
- Easter Brunch.
- Mother’s Day or Father’s Day brunch.
- Breakfast for dinner!
I don’t think I’m alone in my love of breakfast foods for dinner, right?
Really, anytime is a good time for this totally scrumptious blend of flavors, in what I believe is the best baked French toast recipe out there!
Enjoy every last bite of this baked French toast recipe!
This Buttermilk French Toast Bake Recipe comes with a built in side of bacon & eggs, and is hands down the best French toast recipe of all time!
*Please note that only 30 minutes of the prep time is active working time.
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.
Pour the buttermilk mixture into an approximately (8 X 8 X 3-inch) baking dish.
Slice the baguettes in half, lengthwise, and then cut about ¼-inch off of the crust sides, lengthwise.
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.
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.)
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.)
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.
Super gently flip each piece of bread over in the dish. Then drizzle the entire surface with the melted butter.
Arrange the partially cooked bacon strips on top and set aside until the oven is ready.
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.
Remove and let it cool for about 10 minutes.
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.)