Savory French Toast
Brunch is my absolute favorite. It’s the most basic thing in the world, but it’s true. Of people who love brunch, there are two distinct camps. Sweet and savory. I am (and always have been) firmly in the savory camp. French toast dripping in butter and maple syrup is great… but I’m going to want potatoes and bacon about 30 minutes later. So why even beat around the bush? Savory it is.
The first time I read about savory french toast was a couple of years ago. I can’t dredge up where I saw it, but it’s been waiting patiently at the back of my food brain ever since. We finally gave it a shot on a sun-drenched Sunday morning and OH. em. gee. WHAT have I been waiting for all this time? SO good.
Prepared much like your average French Toast in an egg batter, but we swap out all the sweet seasonings (vanilla, cinnamon, nutmeg) for savory spices (think: herbs, cayenne, garlic) and cheese(!). Loaded with hot sauce, Parmesan and Italian spices, the flavor is CRAY. They’ll fry up much the same and has a similar buttery bite—crunchy outsides with soft chewy middles. Mmmm…
It’s so delicious in a very unexpected way. A little spicy, a little cheesy, a little herby. And all around tasty. With a side of bacon and mimosas, it’s pretty much a perfect brunch.
- 6 thick slices of bread
- 4 eggs
- 1/2 cup almond milk
- 1/2 cup grated Parmesan, plus more for serving
- 1/2 tsp dry mustard powder
- 1 tbsp Frank's Red Hot (or any hot sauce)
- 1 tsp crushed red peppers
- 2 cloves garlic
- 1 tbsp Italian herbs
- 1 tsp salt
- 1 tsp pepper
- Canola oil, for frying
- Heat your oven to 200ºF (for keeping toast warm while finishing cooking)
- In a large flat dish (I used a pie dish), whisk together the eggs and milk. Add in the Parmesan, mustard powder, hot sauce, crushed red peppers, garlic, herbs, salt, pepper. Whisk to full combine.
- Heat a large skillet over medium-high heat. Pour in the oil to 1/4 inch deep in the pan.
- While the oil is heating, soak 2 pieces of bread in the batter. Flip frequently.
- Add bread to the hot oil and cook until golden brown on the bottom (about 2 minutes). Flip and cook until golden brown on other side.
- Line a plate with paper towels & drain each piece of toast on the paper towels then put on pan in oven to keep warm.
- Repeat with your remaining slices of bread.
- Serve the toast with extra Parmesan and herbs on top.
Next time we’re definitely going to serve it with a little basil pesto, romesco sauce, bacon jam or something else saucy. Not that it needs it exactly, but sometimes you just wanna take things OVER the top.