2 to 4 large Romaine lettuce leaves washed, dried, center rib removed
6 slices bacon cooked
Steps (6)
Step 1
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 1½ cups egg mixture in each baking dish. Cover and refrigerate overnight.
Step 2
Remove baking dishes from refrigerator. Place baguettes on a tray. Discard any excess liquid from the dishes. Wash and wipe out baking dishes, and spray with nonstick spray. Place baguettes back in dishes, cut sides up. Preheat oven to 350°F.
Step 3
Place dishes in oven. Bake 35–40 minutes, or until tops are puffed and lightly golden.
Step 4
Toss together tomatoes and onions in a shallow bowl. If desired, season with salt and pepper.
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 and serve warm.
For safe meat preparation, reference the USDA website.
Rated 5 out of
5 by
Nook from
Love itI made this sandwich but cut into small length like a small sandwich. For a baby shower. A lot i had to make but worth it
Date published: 2021-02-19
Rated 5 out of
5 by
Mooseblt from
WoooThis sure is a Great tasting sandwich. It’s such a change from the usual stuff for lunches. Can’t wait to make again!