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French toast with tomatoes and crispy bacon

Up the ante this weekend and serve up this mouth-watering brunch. Bacon and tomatoes keep this meal strictly savoury, while french toast offers a subtle sweet kick


  • 12 rashers streaky bacon
  • 1 tbsp vegetable oil
  • 250g cherry tomatoes
  • 1 tsp caster sugar
  • 2 medium eggs
  • 3 tbsp double cream
  • 3 tbsp parmesan, finely grated
  • 4 slices brioche loaf
  • 40g butter, sliced

Ready in: 20 mins

Serves: 4


  1. Finely grate the parmesan. Slice the butter.
  2. Cook the bacon under a hot grill until crisp, then turn the grill off and keep the bacon warm underneath.
  3. Meanwhile, heat the oil in a small pan and cook the tomatoes over a moderately high heat, shaking the pan from time to time.
  4. Once the skins begin to split, sprinkle over the sugar, season and continue to cook until starting to caramelise. Set aside and keep warm.
  5. Lightly beat the eggs, cream and 1.5 tbsp of Parmesan in a shallow dish, then dip the brioche slices into the mixture, making sure that the liquid is thoroughly absorbed.
  6. Heat a large frying pan, add the butter so that it foams up, then lay the brioche in the pan. Cook over a moderate heat for 2-3 minutes each side until puffed up and golden.
  7. Serve topped with the crispy bacon and tomatoes, and sprinkle with the remaining parmesan to taste.