Baked Bacon and Eggs French Toast

Baked Bacon and Eggs French Toast

(serves 2)

  • 4 eggs
  • 2 tablespoons skim milk or low-fat buttermilk
  • 1 teaspoon vanilla
  • pinch of cinnamon and nutmeg
  • 2 cups day-old bread, cut into 1-inch cubes
  • honey for drizzling
  • pinch salt and pepper
  • 4 slices turkey bacon

Preheat the oven to 350 F.  Spray two ramekins with non-stick baking spray.

In a medium bowl, whisk together 2 eggs, the milk, vanilla, cinnamon and nutmeg.  Add the bread and toss until the bread is soaked.  Divide between the two ramekins.  Crack the other two eggs on top of the bread, without breaking the yolks.

Line a baking sheet with foil and lay the bacon on the foil.  Bake the french toast and the bacon for 20 minutes.

Remove the ramekins from the oven, turn the oven to broil, and finish the bacon under the broiler until it's crispy, about 2 minutes.

Sprinkle the eggs with a pinch of salt and pepper, and drizzle the bread with honey (or syrup, if preferred).