Love Your Veggies
Learn more about our Love Your Veggies school grants program and other great ways to help kids develop a lifelong love of veggies.
Ingredients
- ½ cup sour cream
- 4 large eggs
- 1 ½ cups of milk
- 2 12-inch french baguettes, halved length-wise
- 1 medium tomato, thinly sliced and halved
- ½ of a small onion, thinly sliced and separated into rings
- 1 small avocado, peeled, pitted, diced
- 2 tablespoons mayonnaise
- 2 to 4 large Romaine lettuce leaves, washed, dried and center rib removed
- 6 slices of bacon, cooked
Instructions
Whisk together sour cream, eggs and milk in a medium bowl. Divide baguette halves, cut sides down, between two 13 x 9 x 2-inch baking dishes. Pour egg mixture evenly over bread in each baking dish, about 1 ½ cups egg mixture in each baking dish. Cover, refrigerate overnight.
Remove baking dishes from refrigerator. Place baguettes on a tray. Discard any excess liquid from dishes. Wash and wipe out baking dishes. Spray bottoms of baking dishes with nonstick spray. Place baguettes back in dishes, cut sides up. Turn oven to 350 degrees. Place dishes in oven. Bake 35–40 minutes, or until tops are puffed and lightly golden.
Toss together tomatoes and onions in a shallow bowl or pie plate. If desired, season with salt and pepper.
In a small bowl, mash together avocado and mayonnaise creating a chunky spread.
Once French toast is removed from oven, transfer baguette bottoms to a large platter. Spread some of the avocado spread over bottoms. Assemble as follows: lettuce, bacon, tomato mixture. Divide remaining avocado spread between baguette tops. Place baguette tops cut sides down on tomato mixture.
Quarter French toast BLTs. Serve warm
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