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French Toast BLT with Roasted Garlic Vinaigrette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated French toast BLT reimagines the classic sandwich as a luxurious, high-protein brunch dish. By soaking thick-cut challah bread in a rich savoury custard before frying and baking, the base becomes beautifully light and soufflé-like. Topped with melted Gruyère cheese, crisp smoked bacon, and vine-ripened tomatoes, it offers a wonderful balance of textures and salt-sweet flavours that feel truly indulgent for a weekend morning.

A vibrant rocket salad tossed in a pungent roasted garlic vinaigrette provides a sharp, peppery contrast to the rich cheese and buttery bread. This recipe is an excellent choice for those seeking a satisfying, protein-packed meal that effortlessly bridges the gap between breakfast and lunch. Serve it warm from the oven for the ultimate homemade gastropub experience.

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Ingredients for French Toast BLT with Roasted Garlic Vinaigrette

  • 12 thick slices smoked bacon

  • 475ml double cream

  • 5 large eggs

  • coarse salt and freshly ground black pepper

  • 6 slices challah bread, at least 1 inch thick

  • 2 tablespoons canola oil

  • 600ml grated Gruyère cheese

  • 12 slices ripe tomatoes (about 3 small)

  • 6 cups rocket, cleaned

  • Roasted-Garlic Vinaigrette

How to make French Toast BLT with Roasted Garlic Vinaigrette

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Preheat the oven to 177°C. Place the bacon on a rimmed baking sheet and bake until crisp, 10 to 15 minutes. Leave the oven on.

Combine the double cream and eggs in a bowl and whisk to thoroughly blend. Season the mixture with salt and pepper to taste. Soak the bread in the mixture for 15 minutes, then turn the slices over and soak for an additional 10 to 15 minutes.

Place a nonstick skillet over medium heat. Add the canola oil. Once the oil is hot (it will shimmer slightly), fry the challah slices on each side until golden brown, working in batches. Transfer the challah to a baking sheet and place in the oven. Bake until the custard is cooked through, 6 to 8 minutes; the bread should soufflé, or puff up. Remove from the oven, cover each slice with grated cheese, and return the pan to the oven to melt the cheese. Once the cheese is melted, about 4 minutes, remove from the oven. Put 2 slices bacon and 2 slices tomato on each slice of challah and drizzle with some of the vinaigrette. Toss the rocket with the remaining dressing (or enough to coat) and place atop each piece. Serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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