Bacon French Toast Breakfast Stacks

This delicious breakfast dish was inspired by my donkeys Jack and Diane. As they were chomping on leftover pancakes this morning, I wondered if there could be a better use of leftover pancakes.

Probably not.


What about French toast? Is it living up to its potential? Can it be more than it is? Why do people let their bacon get all up in their French Toast? I keep mine separate. Michael likes to dip his bacon in syrup. Tucker likes it that way too. Maybe they are on to something. Into the kitchen for an experiment.

I thought about making French toast special, cutting off the crusts, and getting bacon involved. I decided to make French toast, layered in ramekins, with bacon between the layers. As Ina Garten would say, “How bad can that be?”

It wasn’t bad at all. In fact it was very good.


Here’s what I did. On a griddle I cooked four strips of bacon, crumbled it, and set it aside. I poured off most of the bacon grease from the griddle, leaving just a little to cook the French toast.

Using a biscuit cutter I cut rounds out of six slices of country-style white bread.


I generously buttered two ramekins. You need the butter for flavor and to aid in getting the French toast out of the ramekins.

frenchtoast-6I beat two eggs with a fork and added 1/4 cup milk, 2 TBS heavy cream, and 1/2 teaspoon vanilla. I dipped the bread rounds in the egg mixture and cooked them on a griddle until golden brown.



frenchtoast-7I assembled the stacks with bread on the bottom, followed by a layer of crumbled bacon.

frenchtoast-8I spooned a little of the egg/milk mixture on top. I made three layers, ending with crumbled bacon. I poured the rest of the egg mixture over the top.

frenchtoast-9They baked in a 350 degree oven for 15 minutes. I let them cool for a minute or so then slid a butter knife around the edge and lifted them out with a spoon.

frenchtoast-10I served them with extra butter and maple syrup. These could easily be made ahead of time, even the night before and served to guests piping hot from the oven. I have a new appreciation for letting bacon and syrup get cozy.



Bacon French Toast Breakfast Stacks
  • 6 slices white bread
  • 4 slices bacon, cooked and crumbled
  • 2 TBS butter
  • 2 large eggs
  • ¼ cup milk
  • 2 TBS heavy cream
  • ½ tsp vanilla
  1. Cook four slices of bacon on a griddle or in a large frying pan, crumbling when done. Reserve a small amount of bacon fat.
  2. Generously butter two ramekins. Cut the bread into rounds sized to fit into the ramekins. Beat the eggs lightly with a fork. Add the milk, cream and vanilla and mix well. Dip each bread round into the egg mixture, coating both sides.
  3. Heat the griddle to medium-low and cook the dipped bread rounds until golden brown. Layer the French toast slices into the ramekins with bread on the bottom, followed by crumbled bacon, ending with bacon on top. Spoon a little of the egg mixture on each layer as you go. Pour the remaining egg mixture over the top.
  4. Bake in a 350 degree preheated oven for 15-18 minutes. Allow to cool for a minute then run a knife around the edge to loosen the French toast. Lift out with a spoon. Serve with extra butter, syrup or a sprinkle of powdered sugar.



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Author at The Egg Farm
Let me entice you with mouth watering recipes, gorgeous food photography, and years of experience raising and breeding chickens, emus, goats, and donkeys on a small hobby ranch in northern California
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Let me entice you with mouth watering recipes, gorgeous food photography, and years of experience raising and breeding chickens, emus, goats, and donkeys on a small hobby ranch in northern California


  1. This french toast looks amazing! I love how you have layered it in a ramiken – such a good idea. Pinning this and will have to make it for breakfast soon.

  2. I’m not sure about that – I like my bacon and french toast separate. What did Jack and Diane think of them? If you didn’t share, I’m sure they want pancakes instead.

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