This baked French toast is a type of cheesy baked custard that works as a main dish for brunch, lunch, or dinner. It also works well as an overnight French toast because you can let the bread slices and egg mixture sit in the fridge overnight, so all you have to do in the morning is bake it and top it. This is a great dish for tomato lovers.
Choosing the Bread for Your Baked French Toast
The rule for French toast has always been to use a thicker bread, and that’s even more true for baked French toast. The thicker and sturdier the slice, the better the French toast. You can use simple sandwich bread from the store, but our mixes give you more options. Some of our favorites for this tomato and cheese French toast are:
- 8 to 10 slices firm white bread, thickly sliced, with the crusts removed–enough to cover the bottom of a 10 x15-inch pan
- 1 1/2 cups grated cheddar cheese
- 10 slices of bacon, cooked and crumbled
- 8 large eggs
- 3 cups milk
- 1/2 teaspoon salt
- 4 large tomatoes, sliced
- 3/4 cup grated mozzarella cheese
- 1 tablespoon dried, crushed basil
Preheat the oven to 350 degrees.
Prepare a 10 by 15-inch baking pan by lightly greasing the bottom and sides.
- Arrange the bread slices in the bottom of a greased 10 x 15-inch pan. Sprinkle the cheddar cheese over the bread. Sprinkle the bacon over the cheese.
- In a medium bowl, whisk the eggs and milk together with the salt. Pour the egg mixture over the bread.
- Bake for fifteen minutes. Remove the dish from the oven and arrange slices of the fresh tomatoes over the bread with melted cheese. Sprinkle the basil over the tomatoes. Sprinkle the mozzarella over the tomatoes and return to the oven.
- Bake for another ten minutes or until the eggs are set. Remove from the oven and serve hot.
(Updated from May 14, 2014)