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Savory Grilled Cheese French Toast Bake Is a Modern Brunch Favorite

published Jul 28, 2020
Savory Grilled Cheese French Toast Bake
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Credit: Photo: Christopher Broe; Food Styling: Brett Regot

When it comes to a lazy weekend breakfast or brunch, you have two choices: You can go sweet, or you can go savory. Or, you can mash the two together and see what happens. Here’s proof that if you do, the results can be delicious.

Credit: Photo: Christopher Broe; Food Styling: Brett Regot

This morning casserole is inspired by French toast, but it’s turned on its head and made savory. Plus, it offers a new twist on the perfect pair you know and love: grilled cheese and tomato soup. The cozy combination gets a lot of love at lunch and dinner, but never at breakfast — until now. With layers of bread and cheese, brought together with rich Campbell’s® Condensed Tomato Soup, the results are melty, golden, crisp, and sure to be a new family favorite.

The Very Best Way to Eat Grilled Cheese and Tomato Soup for Breakfast

In traditional French toast, the slices of bread are usually dipped in a custard made from milk and beaten eggs to achieve their signature golden exterior. Here, Campbell’s® Condensed Tomato Soup replaces some of the milk to result in a vibrant custard for French toast that’s bursting with tomato flavor. Layer these soaked bread pieces with American cheese in a casserole dish, top the whole thing with crumbled butter crackers, and bake it, and you’ve got a decidedly modern way to eat your favorite pair.

Credit: Photo: Christopher Broe; Food Styling: Brett Regot

Savory Grilled Cheese French Toast Bake

Prep time 20 minutes

Cook time 45 minutes to 50 minutes

Serves 10 to 12

Nutritional Info

Ingredients

  • Cooking spray

  • 8

    large eggs

  • 1

    (10.75-ounce) can Campbell’s® Condensed Tomato Soup

  • 1 3/4 cups

    whole milk

  • 1 teaspoon

    dried oregano

  • 1/2 teaspoon

    kosher salt

  • 1

    (1-pound) loaf unsliced sourdough, Italian, or French (not baguette) bread

  • 8 slices

    American cheese

  • 2 tablespoons

    unsalted butter

  • 20

    buttery round crackers

Instructions

  1. Coat a 9x13-inch baking dish or other 3-quart baking dish with cooking spray; set aside.

  2. Whisk 8 large eggs, 1 (10.75-ounce) can Campbell’s® Condensed Tomato Soup, 1 3/4 cups whole milk, 1 teaspoon dried oregano, and 1/2 teaspoon kosher salt together in a large bowl until smooth.

  3. Tear 1 loaf sourdough bread into bite-sized (1 to 2-inch) chunks. Arrange half of bread in an even layer in the prepared baking dish. Pour half of the custard over the bread. Top with 8 slices American cheese in a single layer. Arrange the remaining bread over the cheese and pour the remaining half of the custard evenly over top. Press the bread down slightly into the custard.

  4. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.

  5. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats.

  6. Melt 2 tablespoons unsalted butter in a small pan over medium-high heat or in the microwave. Use your hands to crush 20 buttery round crackers (2/3 cup) into coarse crumbs, adding to the bowl of melted butter. (Alternatively, place the crackers in a zip-top bag, seal, and use a rolling pin to crush into coarse crumbs.) Toss to coat the cracker crumbs in the butter. Sprinkle the cracker topping evenly over the casserole.

  7. Bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.

  8. Remove from the oven and cool for 5 minutes before serving.

Recipe Notes

Make ahead: The casserole can be assembled and refrigerated up to 24 hours in advance.

Storage: The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.