Savory French Toast Bake

A plate with a serving of french toast bake and fruit.

4.91 from 10 votes

This Savory French Toast Bake is loaded with ham, Swiss cheese and asparagus all baked together in a casserole dish. An excellent option for a holiday brunch but easy enough to make any day of the week!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast

Cuisine: American

Servings:

Calories: 539kcal

Author: Valerie Brunmeier

Ingredients

1 loaf French bread
6 eggs
½ cup milk
½ cup heavy cream
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon granulated garlic or garlic powder
½ pound fresh asparagus trimmed and cut into 1-inch pieces
½ pound thinly sliced deli ham chopped into 1-inch pieces
1 ½ cups shredded Swiss cheese divided

Instructions

Preheat the oven to 350 degrees F.
Coat a 13- x 9-inch baking dish with non-stick cooking spray and set aside. Use a sharp knife to slice the bread into 1-inch slices and then cut the slices into 1-inch cubes. Place the bread cubes in a large mixing bowl.
In a small bowl, lightly whisk the eggs and add the milk, cream, salt, pepper, and granulated garlic or garlic powder. Whisk to combine, and pour the liquid over the bread cubes. Use a large spoon to gently stir and coat all the bread cubes. Add the asparagus, ham, and 1 cup of shredded cheese. Toss once more to evenly distribute the ingredients.
Transfer the mixture to the prepared baking dish and make sure the ham and asparagus are distributed throughout. Sprinkle with the remaining cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake for 20 to 22 minutes, uncovered. The bread should be toasted golden brown. Remove from the oven and serve warm.
Cover and store any leftovers in the refrigerator.

Notes

Make-Ahead Directions

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or covered in the oven.

This can be stored in one large container or portioned into individual servings for storage and reheating.

This recipe would also work well with broccoli or bell peppers in place of the asparagus.

This recipe is from The Weekday Lunches & Breakfasts Cookbook

Nutrition