Description
This Bacon French Toast recipe transforms classic breakfast flavors into convenient, individual muffin-sized servings. Cubed bread is soaked in a rich egg mixture, combined with savory bacon, and baked to golden perfection, making it an ideal make-ahead or on-the-go meal served with optional maple syrup for a sweet and salty delight.
Ingredients
Scale
Bread Mixture
- 5 cups bread, cut into 2cm (1″) cubes (fresh or stale)
- 3 eggs
- 1 1/4 cups milk (low or full fat)
- 1 tsp sugar
- 2 pinches salt
Bacon
- 3 rashers bacon, diced
- Oil spray, for cooking
Optional
- Maple syrup, for serving
Instructions
- Prepare the Egg Mixture: In a bowl, combine the eggs, milk, sugar, and salt. Whisk with a fork until fully blended and smooth.
- Coat the Bread Cubes: Add the bread cubes to the egg mixture and stir thoroughly so each piece is well coated.
- Let the Bread Absorb: For fresh bread, refrigerate the mixture for 10 to 30 minutes; for stale bread, set aside for 20 minutes to overnight. If pressed for time, gently squeeze the bread cubes with your hands to help them absorb the egg mixture faster.
- Preheat the Oven: Set your oven to 180°C (350°F) to prepare for baking.
- Cook the Bacon: Spray a medium frying pan with oil and heat on high. Add diced bacon and cook until it just starts to brown; avoid overcooking as it will continue cooking in the oven. Once done, remove and drain on paper towels.
- Prepare the Muffin Tin: Spray the cavities of a 6-hole muffin tin with oil to prevent sticking.
- Mix Bread and Egg Again: Stir the bread-egg mixture once more to reincorporate any egg mixture settled at the bottom.
- Layer the Mixture: Divide one-third of the bread mixture evenly among the six muffin cups.
- Add Bacon Layer: Sprinkle half of the cooked bacon over the first layer, then press down gently but firmly with the back of a spoon to compact the mixture.
- Top with Remaining Bread Mixture: Add the remaining bread mixture on top of the bacon layers, using fingers to lightly compress it; the surface should remain slightly mounded as the bread puffs during baking.
- Finish with Bacon: Sprinkle the remaining bacon evenly over the tops of each muffin cup.
- Bake: Place the muffin tin in the oven and bake for 15 to 20 minutes until the tops are golden brown and set.
- Rest and Remove: Allow the muffins to rest for 5 minutes after baking before gently removing them from the tin.
- Serve: Serve warm, optionally drizzled with maple syrup for a sweet contrast to the savory bacon.
Notes
- Using fresh bread requires shorter soaking time, while stale bread soaks longer and absorbs more of the egg mixture, improving texture.
- Pressing the bread cubes gently with your hands helps speed up egg absorption if you’re short on time.
- Cooking bacon until just starting to brown prevents it from becoming too crispy after baking in the oven.
- Oil spray helps prevent sticking both in the frying pan and the muffin tin for easy cleanup.
- Maple syrup is optional but adds a classic sweet-savory flavor perfect for breakfast or brunch.
