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A square pan of savory french toast roll ups with some served on a small plate.

Savory French Toast Roll-Ups

Teri & Jenny
5 from 9 votes
Servings 9

Ingredients
  

  • 2 tablespoons unsalted butter, softened and divided
  • 6 large eggs, beaten
  • 1 ½ cups whole milk
  • ½ teaspoon salt
  • ¼ teaspoon cacked black pepper
  • 1 loaf sliced, country white or wheat bread, crust and end pieces removed
  • 6 slices cooked and crumbled bacon
  • 4 ounces shredded white cheddar cheese
  • 2 tablespoons thinly sliced green onions or chives
  • salted butter, softened for serving

Instructions
 

  • Lightly grease the bottom and sides of an 8-inch baking dish with 1 tablespoon butter.
  • Place eggs, milk, salt, and pepper into a shallow baking dish and whisk together.
  • Place a single piece of bread onto a clean surface and using a rolling pin, roll the piece of bread until completely flattened.
  • In a mixing bowl combine bacon, shredded cheese and green onions/chives and toss together.
  • Scatter 2 heaping teaspoons of the bacon mixture onto the flattened bread and roll up.
  • Place the roll on a cutting board, seam side down and slice in half, widthwise.
  • Carefully dip both rolls into the egg mixture until completely covered and place into the greased baking dish, standing up, side by side.
  • Repeat steps 4 through 7 until all of the bread and bacon/cheese have been used and the baking dish is filled with Savory French toast roll ups.
  • Pour remaining egg mixture over the baking dish, cover with foil and refrigerate for 1 hour.
  • Preheat oven to 350˚F.
  • Place covered baking dish into the oven and bake for 25 to 30 minutes.
  • Remove French toast from oven, uncover and randomly dot the top with remaining tablespoon butter.
  • Place baking dish back into the oven and continue to bake for an additional 10 minutes or until the butter has melted and the top has browned.
  • Allow French toast to cool slightly before topping with butter (optional) and serving.

Notes

  • *Makes 1 (8”) Pan of Roll-Ups
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