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Bacon-Stuffed French Toast


This dish, more a strata than anyone's traditional idea of French toast, is equally at home on the breakfast or dinner tables. It's a wonderful use for leftover bread. Don't feel you need to limit yourself to just one kind; use bits and pieces of stale baguettes, sandwich loaves, whole wheat, whatever.

At a glance

6 to 10 servings
Nutrition information


Choose your measure:

  • 12 slices bread, preferably a bit stale (See "tips", below.)
  • 1/4 cup Dijon-style mustard, optional
  • 1 pound sliced Canadian bacon or ham
  • 1 to 2 large ripe tomatoes, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 pound sliced or grated cheese (Cheddar, Gruyere, or Swiss)
  • 8 large eggs
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Heavily butter a 9" x 13" baking pan.
  2. Spread half of the bread with the mustard (if you're using it). Place them into the greased baking dish, mustard-side up.
  3. Top with the ham, tomato, onion, and about three-quarters of the cheese. Top with the remaining slices of bread.
  4. In a large mixing bowl, beat together the eggs, milk, salt and pepper.
  5. Pour this mixture slowly over the bread, allowing it to seep into the cracks and crevices.
  6. Sprinkle with the remaining cheese, cover the dish, and refrigerate it for several hours, or overnight.
  7. About 1 hour before serving, preheat the oven to 400°F.
  8. Uncover the baking dish, and bake the French toast for 40 to 45 minutes, until the top is golden brown and the eggs seem set. Check the dish after 30 minutes, and cover it lightly with aluminum foil if the top is getting too crisp or brown.
  9. Remove the French toast from the oven, allow it to rest for 10 minutes, then cut it into squares and serve.

Nutrition Information

  • Serving Size 269g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 454
  • Calories from Fat
  • Total Fat 19g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 227mg
  • Sodium 1,623mg
  • Total Carbohydrate 36g
  • Dietary Fiber 3g
  • Sugars 6g
  • Protein 28g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.