If you prefer your breakfasts on the savory side, you have to try this stuffed French toast recipe! Filled with bacon and cheese, each bite is crispy, soft and full of flavor. Perfect for a lazy Sunday brunch!
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During the week we try to eat healthy, salads, lean proteins and lots of veggies, but come the weekend all bets are off!
This savory stuffed French toast recipe is made for lazy Sunday brunches, simple to make and loaded with bacon and cheese, every bite is so scrummy!
I'm much more of a savory person, so this French toast recipe is right up my street. The bread is super crispy on the outside and soft and custardy in the middle, and who can resist stringy cheese and salty bacon?!
Be sure to check out my savory pancakes, and if you prefer something sweeter, be sure to try my Nutella French toast.
Ingredients
- Bacon: Bacon makes everything better! Cook the bacon first so it's nice and crispy before adding it to your bread.
- Eggs and milk: The eggs are dipped in seasoned eggs and milk to make the crispy coating.
- Seasonings: Salt, pepper and dijon mustard. Because this is a savory recipe, we have used savory ingredients to season the bread rather than the usual cinnamon and sugar.
- Bread: I used sourdough for this French toast as it holds up really well and gets a nice texture. You can use other breads but the time spent soaking it in the milk and eggs will vary.
- Mayonnaise: Mayonnaise spread on the inside of the bread helps to add moisture and richness.
- Cheese: Most shredded cheeses will work well. I used a mix of mozzerella and cheddar.
- Butter and oil: To cook the French toast.
How to make savory stuffed French toast
Be sure to scroll down for the full recipe!
- Spread the bread with mayonnaise and add the shredded cheese and bacon (photo 1).
- Soak both sides of the sandwich in the egg and milk mix (photo 2).
- Fry on both sides til golden brown (photo 3).
Recipe Variations
This savory stuffed French toast is pretty delicious as it is, but you can easily add in other fillings to make it your own. Make this vegetarian by omitting the bacon, or try adding in some fresh chives or green onion for a bit of freshness. If you want to drizzle it with a little maple syrup, I definitely won't stop you!
Frequently Asked Questions
For this recipe, I used sourdough bread. It's nice and dense and holds it's structure well after soaking it in the custard. You can use other breads, but it's best to use something fairly thick and sturdy.
If possible, use slightly dry bread so that it soaks up lots of custard. If you have fresh bread, you can pop it into a warm oven for a couple of minutes to remove excess moisture, just don't toast it.
This depends on the type of bread you use. The sour dough I used was soaked for about 5 minutes on each side and will still very sturdy. If you use a softer bread like brioche or sliced white, 30 seconds will do the job nicely.
French toast is best served as soon as you've made it. If you are making this for a crowd, you can make up the sandwiches the night before and soak and fry them in the morning.
Mistakes when making French toast
If your French toast always ends up soggy, there's a few things you may be doing wrong:
- The bread is too wet. If you've soaked the bread for too long, it won't cook through. The bread should still be holding it's shape and fairly easy to handle.
- There's too much milk in the mix. Follow the recipe below for the perfect ratio for your French toast custard. Too much and your bread can fall apart.
- Not cooked long enough: Cook the toast on a medium high heat on both sides til golden brown. If your skillet is on too high a heat, the outside will cook before the middle
Recipe Notes and Tips
- Don't overload your fillings too much in this savory stuffed French toast or it will be too heavy and likely to fall apart.
- Use a dense bread like sourdough or challah. If you use a softer bread like brioche, you won't need to soak it for as long.
More Breakfast Recipes
- Twice Baked Breakfast Potatoes
- Chocolate Peanut Butter Overnight Oats
- Sausage Egg Bake Casserole
- Peach Pancakes
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Savory Stuffed French Toast
Ingredients
- 4 strips bacon
- 2 eggs
- ¼ cup milk (60ml / 4 tablespoons)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon dijon mustard
- 4 slices bread ( I used sourdough)
- 4 tablespoons mayonnaise
- 1 cup shredded cheese (120g)
- 1 tablespoon salted butter
- 1 tablespoon oil
Instructions
- Cook the bacon, either in the oven or on the stovetop. Set aside.
- In a large bowl, whisk together the eggs, milk, salt and pepper and dijon mustard.
- Spread mayonnaise on one side of each piece of bread. Place shredded cheese on two of the four pieces and top with the cooked bacon. Finish with a little more cheese on top of the bacon and close the sandwich so that the mayonnaise is on the inside.
- Place the sandwiches into the egg mix and let sit for 5 to 10 minutes (depending on the thickness and dryness of your bread). Flip over and soak the other side.
- Heat the butter and oil in a large skillet. Once hot, place the sandwiches in. Cook on both sides for 4 to 5 minutes until golden brown.
- Cut in half and serve immediately.
Notes
- Don't overload your fillings too much in this savory stuffed French toast or it will be too heavy and likely to fall apart.
- Use a dense bread like sourdough or challah. If you use a softer bread like brioche, you won't need to soak it for as long.
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