2 to 4 large Romaine lettuce leaves washed, dried, center rib removed
6 slices bacon cooked
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.
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.
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. 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 4 out of
Good lunch or on the goMade this for my hubby and myself for a long drive we took and out was great. Easy to make and travels well. Didn't use the onions but it was just personal preference.
Date published: 2019-02-15
Rated 5 out of
Parisian style baguettesThese sandwiches are the absolute best. I love the idea of soaking them overnight. They remind of the baguettes I used to have at a cafe in Paris when I was studying there - very rich and moist.
Date published: 2014-01-28
Rated 5 out of
well worth the waityes, you have to plan for this. But it is so good, it is well worth the wait. And surprising as well.