French Toast - Savory
Ingredients
- 225 g sliced sandwich bread
- Egg Mix
- canola oil (or butter, to brush on pan)
- 3 eggs
- 150 mL milk (whole or semi-skimmed)
- 1/4 t sea salt
- 1/4 t freshly ground black pepper
- 3 T chopped fresh parsley
- 20 g grated cheddar
- Tomatoes and bacon
- 1 c sliced tomatoes
- 1 t extra virgin olive oil
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 45 g sliced bacon
Method
Equipment: 1x rimmed baking sheet + parchment + 1x wide, shallow bowl
Bread - The night before:
1. Spread bread on a rack over the rimmed baking sheet and let dry out overnight or 4-6 hours.
Egg mix - In the morning:
2. Preheat oven to 375F.
3. Brush the baking sheet with oil or butter.
4. In a wide, shallow bowl, whisk together eggs, milk, salt, and pepper.
5. Dip bread slices one at a time into the egg mixture, turning to coat.
6. Arrange on the baking sheet in shingled, overlapping layers.
7. Pour remaining egg mixture evenly over the top (it will pool on top and sink through to the bottom, but will be absorbed as it sits).
8. Sprinkle with parsley and cheese.
9. Refrigerate, covered, at least 1 hour and up to 24 hours.
Cook it - Dinner time:
10. Toss tomatoes with oil, salt, and pepper.
11. Top the bread with bacon and tomatoes.
12. Preheat oven to 375F.
13. Bake, uncovered, 15 minutes.
14. Reduce temperature to 350F. Continue baking until puffed and cooked through, 20-25 minutes more.
15. Let cool slightly before serving.
Notes
SJ Note 16 June 2024: Savory French toast is odd, but is a good change for when we don't want a load of sugar. We'll keep this recipe and try it again. We've tweaked it some.