5 from 5 votes
Bacon French Toast
Prep
10 mins
Cook
15 mins
Total
25 mins
 
A cross between a muffin, pull apart bread and french toast! Great food on the go that's perfect for feeding an army. You can even freeze them!
Course: Breakfast, Brunch
Servings: 6
Calories: 205 kcal
Author: Nagi | RecipeTin Eats
Ingredients
  • 5 cups of bread , cut into 2cm/1" cubes (fresh or stale - see notes 1 and 2)
  • 3 rashers bacon , diced
  • Oil spray
Egg Mixture
  • 3 eggs
  • 1 1/4 cups milk (low or full fat)
  • 1 tsp sugar
  • 2 pinches salt
To Serve
  • Maple syrup (optional)
Instructions
  1. Combine the Egg Mixture ingredients in a bowl and whisk with a fork until combined.
  2. Add bread cubes and mix well to each piece of bread is well coated with the Egg Mixture.
  3. If using fresh bread, set aside for 10 to 30 minutes in the fridge. If using stale bread, set aside for 20 minutes to overnight. If you're in a rush, use your hands to gently squeeze the cubes to help them absorb the egg mixture faster.
  4. Preheat oven to 180C/350F.
  5. Spray a medium fry pan with oil spray and heat on high heat. Add the bacon and cook until just starting to brown. Don't cook until it is very brown because otherwise it will overcook in the oven. Remove bacon from fry pan and drain on absorbent paper.
  6. Spray 6 holes in a muffin tin.
  7. Mix the bread-egg mixture to evenly disperse the egg mixture that will have settled at the bottom of the bowl.
  8. Divide 1/3 of the bread-egg mixture between the 6 muffin cups.
  9. Sprinkle with half the bacon, then press the mixture down with medium pressure using the back of a spoon.
  10. Top with the remaining bread mixture. Use your fingers to lightly compress them. Each muffin should be slightly mounded even after lightly compressing them. The bread cubes on top will puff back up when you bake it.
  11. Sprinkle with remaining bacon.
  12. Bake for 15 to 20 minutes until the top is golden brown.
  13. Let rest for 5 minutes before removing from the muffin tin.
  14. Serve with maple syrup, if using.
Notes

1. This recipe works equally well with fresh or stale bread. If using fresh bread, it is best to bake within 30 minutes of combined the egg mixture with the bread, otherwise I find it gets too soggy. If using stale bread you can make ahead the night before and leave it overnight in the fridge.

2. You can also make this with pre sliced sandwich bread rather than a block. The bread cubes will just be smaller.

3. To make ahead, make the bread-egg mixture and bacon the night before (keep them separate). Then assemble in the morning and bake.

4. These can be frozen after baking. Thaw, then bake in the oven to crisp the outside again (about 5 minutes at 180C/350F). If you microwave it, they are soggy on the outside which is not as nice.

5. Nutrition excludes maple syrup. Because if I included the amount of maple syrup I use, I think the Nutrition calculator would explode.

Bacon French Toast Muffin Nutrition