Savory Baked French Toast

Savory Baked French Toast

Serves 6

Enjoy this breakfast bake as a brunch dish with a salad of lettuce and cherry tomatoes tossed in a tangy vinaigrette. For best results, assemble the recipe the night before and bake it in the morning.

Ingredients: 
  • Butter for the baking dish
  • 12 slices whole grain bread, divided
  • 6 large eggs
  • 2 cups 2% reduced-fat milk
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 green onions, white and light green parts thinly sliced (about 1/4 cup
  • 4 ounces goat cheese crumbles (about 1 cup)
  • 8 ounces sliced button or cremini mushrooms
  • 2 cups baby spinach leaves
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Method: 

Butter a 9x13-inch baking dish. Arrange half of the bread in the dish in a single layer; set aside.

Beat eggs in a large bowl, then whisk in milk, mustard, salt and pepper. Stir in green onions. Pour half of the egg mixture over bread and sprinkle with goat cheese. Layer mushrooms and spinach on top of goat cheese. Cover with remaining bread and pour over remaining egg mixture. Gently press bread with the back of a large spoon to make sure that each slice is well covered with the egg mixture. Cover the baking dish and refrigerate overnight.

When you're ready to bake, preheat oven to 350°F. Remove the baking dish from the refrigerator and let it sit at room temperature at least 15 minutes to remove the chill. Uncover the dish and bake until golden brown and firm, 55 to 60 minutes.

Nutritional Info: 
Per Serving:310 calories (120 from fat), 13g total fat, 6g saturated fat, 225mg cholesterol, 550mg sodium, 30g carbohydrate (5g dietary fiber, 8g sugar), 20g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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