Description
This Savoury Baked French Toast recipe is a comforting and delicious breakfast or brunch dish featuring caramelized onions, a rich egg custard, and a blend of cheeses baked until golden and fluffy. Perfect for using day-old baguette or French bread, this baked strata offers a flavorful, make-ahead meal that can be enjoyed warm, garnished with fresh herbs.
Ingredients
Caramelized Onions
- 2 medium onions, peeled, halved and thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ teaspoon fresh thyme (or ¼ teaspoon dried thyme)
Custard & Base
- 6 large eggs
- 1¼ cups whole milk
- ¼ teaspoon salt
- Black pepper to taste
- ½ teaspoon mustard powder or Dijon mustard (optional)
- 7 cups (lightly packed) baguette or French bread/stick cut into 2 cm / 1 inch cubes (preferably day old)
Cheese
- 2 cups grated cheese, divided (cheddar, gruyere, pepper jack, gouda or combination)
Instructions
- Caramelize Onions: Heat the butter and olive oil in a large pan or skillet over medium heat. Add the thinly sliced onions and sauté for 5 minutes, stirring occasionally. Add the thyme and continue cooking on medium-low heat for 20–25 minutes, stirring occasionally. If the onions caramelize too quickly, reduce heat to low. Once caramelized, transfer onions to a bowl or plate and let cool. This step can be done a day ahead and stored in an airtight container in the fridge.
- Prepare Custard: In a large mixing bowl, whisk together the eggs, whole milk, mustard powder (if using), salt, and black pepper until fully combined and smooth.
- Soak Bread: Place the cubed bread into a large ziplock bag or a mixing bowl. Pour in the egg custard mixture, 1½ cups of the grated cheese, and the cooled caramelized onions. Seal the bag and gently massage to mix or fold well in the bowl. Refrigerate the mixture for at least 30 minutes or overnight to allow the bread to soak up the custard.
- Preheat Oven & Prepare Pan: Remove the soaked bread mixture from the fridge and let it come closer to room temperature while preheating the oven to 350°F (175°C). Grease a 9-inch springform pan or a small to medium casserole dish with butter or cooking spray.
- Bake the Strata: Pour the soaked bread mixture into the prepared pan and gently press down to compress slightly. Sprinkle the remaining ½ cup of grated cheese evenly over the top. Cover the pan loosely with aluminum foil and place on a baking sheet. Bake for 30 minutes, then remove the foil and continue baking for another 20 minutes until the strata is golden, bubbling, fluffy, and set. A knife inserted in the center should come out clean.
- Rest & Serve: Allow the baked strata to rest for 10–15 minutes out of the oven. Remove from the springform pan if used, slice into portions, and garnish with chopped parsley, chives, or scallions and freshly ground black pepper before serving.
Notes
- Using a springform pan is ideal for easy removal but if your pan is not leak-proof, bake the pan on a foil-lined baking sheet to catch any drips or wrap the outside tightly with aluminum foil.
- Caramelized onions can be prepared a day ahead and stored in the fridge to save time.
- This recipe is great for using up day-old bread which soaks the custard better for a perfect texture.
- Feel free to mix different cheese varieties to suit your taste preferences.
- Prep Time: 30 minutes (plus 30 minutes to overnight soaking and optional caramelized onions prep time)
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American