Ingredients
Scale
- 1 medium French bread loaf (about 12 inches long)
- 6 large eggs
- 1 cup shredded cheddar cheese (or mozzarella for a milder flavor)
- 1/2 cup cooked bacon or ham, chopped (optional, but highly recommended!)
- 1/4 cup milk or cream
- 2 tablespoons butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a little heat)
Substitution suggestions: If you don’t have French bread, a sturdy baguette works well too. For a dairy-free option, swap the cheese for a plant-based alternative and use coconut or almond milk instead of cream. Vegetarians can skip the bacon and add sautéed mushrooms or spinach for extra flavor.
Instructions
- Preheat your oven to 375°F (190°C). This temp is perfect for cooking the eggs evenly while getting the bread nice and crisp.
- Slice the French bread loaf in half lengthwise, then carefully hollow out the soft inside, leaving about a 1/2-inch thick shell. I like to save the removed bread for breadcrumbs or croutons later—waste not, want not!
- In a small skillet, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute. Pour this garlic butter into the hollowed bread shells and spread evenly.
- Sprinkle half of the shredded cheese evenly inside both bread halves. Then, distribute the chopped bacon or ham if using, followed by a sprinkle of parsley. This layering helps build flavor in every bite.
- In a mixing bowl, whisk together the eggs, milk (or cream), salt, pepper, and red pepper flakes if you’re feeling adventurous. Pour this egg mixture gently into the bread cavities, filling them but not overflowing.
- Top with the remaining shredded cheese. It creates a melty, golden crust that I swear makes the dish irresistible.
- Place the stuffed bread halves on a baking sheet lined with parchment paper or foil for easy cleanup. Bake in the preheated oven for 20-25 minutes, or until the eggs are set but still slightly creamy in the center. You want that soft custard texture, not rubbery eggs.
- Once baked, let the bread cool for 5 minutes before slicing into portions. This resting time helps the eggs finish cooking and makes serving less messy.
- Serve warm with a sprinkle of extra fresh parsley or chives if you have them on hand. My kids loved tearing into this with their hands, which meant I got some bonus quiet moments while they ate!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Baked Eggs in French Bread, recipe, cooking, food
