Loaded Baked Potato French Toast
This savory French toast bake combines hearty potatoes with soft bread and creamy eggs.Crispy bacon adds smoky, salty flavor throughout the casserole.Cheddar cheese melts into every layer for a rich and comforting texture.Green onions and herbs add freshness to the hearty ingredients.The casserole develops a golden, lightly crisp top as it bakes.It is ideal for breakfast, brunch, holidays, potlucks, and family gatherings.
Ingredients
For the Casserole
- 6 cups day-old French bread or sourdough bread, cut into 1-inch cubes
- 3 cups cooked diced potatoes
- 8 large eggs
- 2 cups whole milk
- ½ cup sour cream
- 1½ cups shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- ½ cup chopped green onions
- ¼ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tablespoon melted butter
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
For the Topping
- ½ cup shredded cheddar cheese
- 2 tablespoons cooked crumbled bacon
- 2 tablespoons sliced green onions
- 2 tablespoons fresh chopped parsley
- Sour cream, for serving
Instructions
Prepare the Potatoes
- If using raw potatoes, peel and dice them into small, even pieces. Boil them in lightly salted water until just tender, about 7–10 minutes. Drain thoroughly and allow them to cool slightly.You can also use leftover roasted or baked potatoes. Cut them into bite-sized cubes before adding them to the casserole.
Cook the Bacon
- Cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate and allow it to cool.Reserve about 2 tablespoons of the bacon for topping and crumble the remaining bacon for the casserole.
Prepare the Bread
- Cut the bread into approximately 1-inch cubes. Day-old bread works especially well because it absorbs the egg mixture without becoming excessively mushy.If your bread is very fresh, spread the cubes on a baking sheet and bake at 300°F (150°C) for about 10 minutes to dry them slightly.
Make the Egg Mixture
- In a large bowl, whisk together the eggs, milk, sour cream, Dijon mustard, melted butter, smoked paprika, garlic powder, onion powder, dried parsley, salt, and black pepper.Whisk until the mixture is smooth and well combined.
Combine the Filling
- Add the bread cubes, potatoes, crumbled bacon, chopped yellow onion, minced garlic, green onions, cheddar cheese, and Monterey Jack cheese to the bowl.Gently toss everything together until the bread and potatoes are evenly coated with the egg mixture.
Add the Cheese Topping
- Before baking, sprinkle the remaining cheddar cheese evenly over the top.Add the reserved bacon and a small amount of sliced green onions.
Bake
- Preheat the oven to 375°F (190°C).Bake uncovered for approximately 45–55 minutes, or until the center is set, the cheese is melted, and the top is golden brown.If the top begins browning too quickly, loosely cover the casserole with aluminum foil during the final portion of baking.
Rest Before Serving
- Remove the casserole from the oven and allow it to rest for 10 minutes.This helps the egg mixture finish setting and makes the casserole easier to slice.
Garnish and Serve
- Top with fresh green onions and parsley. Serve warm with a spoonful of sour cream and your favorite hot sauce if desired.
Notes
- Bread: Day-old French bread, sourdough, or sturdy white bread works best because it absorbs the egg mixture well.
- Potatoes: Cook the potatoes until tender but not falling apart so they maintain their shape during baking.
- Bacon: Cook bacon until crisp for the best contrast against the soft casserole.
- Cheese: Sharp cheddar provides strong flavor, while Monterey Jack gives the casserole a smooth, creamy melt.
- Make-Ahead: The assembled casserole can be refrigerated before baking, making it convenient for brunch.
- Egg Mixture: Make sure the bread is evenly coated so the casserole cooks consistently.
- Baking: Oven temperatures vary, so check the center rather than relying only on the cooking time.
- Serving: Allowing the casserole to rest before cutting helps prevent watery or loose portions.