Savory French Toast Roll-Ups with Bacon and Cheddar
A creative breakfast casserole that transforms ordinary bread into elegant roll-ups filled with crispy bacon, sharp cheddar cheese, and fresh green onions. Each slice of bread is flattened, filled with the savory mixture, rolled up, and cut into bite-sized portions before being soaked in a seasoned custard base. Perfect for weekend brunches, holiday mornings, or when you want to impress guests with something special. The overnight refrigeration allows the flavors to meld while ensuring each roll-up absorbs the rich egg mixture completely. The result is a golden-brown casserole with crispy edges and a creamy, custardy interior that's both comforting and sophisticated.
Ingredients
- 2 tablespoons unsalted butter, softened and divided
- 6 large eggs, beaten
- 1 ½ cups whole milk
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 loaf sliced country white or wheat bread, crust and end pieces removed
- 6 slices cooked bacon, crumbled
- 4 ounces shredded white cheddar cheesegruyere cheese1:1More complex flavor
high
- 2 tablespoons green onions or chives, thinly sliced
- salted butter, softened for serving(optional)
Instructions
- 1
Lightly grease the bottom and sides of an 8-inch baking dish with butter
- 2
Place eggs, milk, salt, and pepper into a shallow baking dish and whisk together
- 3
Place a single piece of bread onto a clean surface and using a rolling pin, roll the piece of bread until completely flattened
- 4
In a mixing bowl combine bacon, shredded cheese and green onions and toss together
- 5
Scatter 2 heaping teaspoons of the bacon mixture onto the flattened bread and roll up
- 6
Place the roll on a cutting board, seam side down and slice in half widthwise
- 7
Carefully dip both rolls into the egg mixture until completely covered and place into the greased baking dish, standing up, side by side
- 8
Repeat until all of the bread and bacon mixture have been used and the baking dish is filled with roll ups
- 9
Pour remaining egg mixture over the baking dish, cover with foil and refrigerate for 1 hour
- 10
Preheat oven to 350 degrees F
- 11
Place covered baking dish into the oven and bake for 25 to 30 minutes
- 12
Remove from oven, uncover and randomly dot the top with remaining butter
- 13
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
- 14
Allow to cool slightly before serving
Tips
Roll the bread gently but firmly to prevent tearing while ensuring it stays flat for even rolling.
Make sure to place roll-ups seam side down in the dish to prevent them from unrolling during baking.
Don't skip the refrigeration time as it allows the custard to fully penetrate the bread for better texture.
Good to Know
Cover and refrigerate for up to 2 days. Reheat in 350°F oven until warmed through.
Assemble completely through step 9 and refrigerate overnight. Bake the next morning as directed.
Serve hot with butter, maple syrup, or fresh fruit. Cut into squares for easier serving.
Common Mistakes
Don't skip flattening the bread or the rolls won't hold together properly
Avoid overfilling rolls or they'll burst open during baking
Don't rush the refrigeration time or the custard won't absorb properly
Substitutions
high
FAQ
Can I make this without refrigerating overnight?
You can bake immediately but the texture won't be as custardy. For best results, refrigerate at least 1 hour as directed.
What if my bread tears while rolling?
Use day-old bread which is less likely to tear, and roll gently with light pressure. Fresh bread can be too soft.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.