Olive-Rosemary French Toast

by Lana Stuart on November 1, 2010 · 26 comments

Olive-Rosemary French Toast from @NevrEnoughThyme

When Casey from Tastestopping.com first started talking about a new concept she was developing on her Kitchen-play.com site, I was intrigued. I raised my hand right away and said that I wanted to participate! And so, after several months, I finally received the long awaited email saying that it was my turn to be part of the new Progressive Party series. I read the email with such excitement. For the first sentence, that is.

Casey explained that November’s participants would be creating recipes using products from Lindsay Olives. Yay! I love Lindsay Olives. I use them all the time. This was going to be great. Then that second sentence – “Course assigned: Dessert.” Dessert?!? What the heck? Surely it was a typo. It wasn’t. So, after a few days of thinking, pondering and Googling “olive desserts” I started trying some things. Most of the desserts I found on the internet were created by professional chefs who had made candied olives and in turn used them in the dessert recipe. So I thought, okay, let’s try candying some olives. I spent two days one weekend making candied olives following instructions I’d researched online. All I’m going to say about candied olives is, well, um, there aren’t any in my recipe.

Look – I’m not a professional “recipe developer.” I’m a home cook. A pretty darned good one, but still just a home cook. So I knew that whatever I came up with had to be reproducible by other home cooks and, most importantly, had to be a delicious recipe that most families would enjoy. It really took some thought and lots of work and, honestly, this post almost didn’t happen. I nearly gave up more than once. But, thanks to Casey’s encouragement, I think I’ve come up with something that is going to surprise almost everyone!

This recipe starts out as a savory olive and rosemary yeast bread full of delicious Lindsay Greek Kalamata Olives, but then it turns into a wonderful vanilla and cardamom-scented French toast. The yeast bread is easy to make and the French toast portion of the recipe is even easier. And, even more amazing, it only took one try to get it right. I made the bread one afternoon and the next day cooked the French toast. BeeBop and I took the first bite, looked at each other and said in unison, “Wow! This is amazing!” I truly hope you’ll enjoy it as well.

You can play along with us over on Kitchen Play by recreating one of the six recipes from the Lindsay Olives Progressive Party for a chance to win $100. The contest runs through November 30, 2010, and bloggers can enter each course, up to six entries. Visit http://www.kitchen-play.com for full contest rules.

6 ¾-inch thick slices Olive-Rosemary bread (recipe follows)
4 eggs
1 cup milk
3 tblsp sugar
1 tsp vanilla
¼ tsp ground cardamom
2 tblsp butter
2-3 tblsp powdered sugar

Olive-Rosemary French Toast

In a shallow bowl or pan large enough to fit an entire slice of Olive-Rosemary bread, combine eggs, milk, sugar, vanilla and cardamom. Whisk until well combined.

Olive-Rosemary French Toast

Dip bread slices two at a time into the egg mixture for about 15 seconds per side – enough time for the bread to absorb some of the egg mixture but not become soaked through.

Olive-Rosemary French Toast

Warm a large skillet over medium-high heat. Add butter to skillet. When the butter has melted, place the prepared bread slices into the skillet. Cover the pan and cook for approximately 2 minutes or until golden brown. Turn slices over and repeat.

Olive-Rosemary French Toast

Remove to a plate and tent with foil to keep warm while cooking the remaining French toast.

Before serving, dust liberally with powdered sugar.

Enjoy!

Olive-Rosemary Bread

1 pkg active dry yeast
½ cup warm water (105°-115°)
2 tsp sugar
2 tblsp olive oil
1 cup warm milk (105°-115°)
6 oz Lindsay pitted kalamata olives, chopped
2 ½ cups all-purpose flour
1 cup whole wheat flour
1 tblsp finely chopped fresh rosemary
2 tsp salt

Olive-Rosemary French Toast

Combine yeast, sugar and water and set aside for 5 minutes.

Olive-Rosemary French Toast

In a large bowl, combine the proofed yeast, olive oil, milk, olives, all-purpose and whole wheat flours, rosemary and salt. Stir until a rough dough is formed.

Olive-Rosemary French Toast

Turn dough out on a well-floured surface and knead for approximately 10 minutes or until dough is elastic and pliable incorporating up to ½ cup more flour as needed to prevent dough from sticking.

Olive-Rosemary French Toast

Place the dough into a large, well-oiled bowl and turn so that the top of the dough picks up oil from the bowl. Cover and let rise in a warm place for approximately 1 hour or until doubled in size.

Olive-Rosemary French Toast

Punch the dough down and divide into two equal pieces. Shape the dough into rounds and place on an oiled baking pan. Cut an “X” in the top of each loaf. Cover and allow to rise for an additional 30 minutes or until nearly doubled in size again.

Preheat oven to 350°.

Olive-Rosemary French Toast

Bake until loaves are browned and sound hollow when tapped. Approximately 35-40 minutes.

Enjoy!

Olive-Rosemary French Toast
 
Prep time
Cook time
Total time
 
Savory Greek kalamata and rosemary yeast bread made into a vanilla and cardamom-scented French Toast.
Ingredients
For the Olive-Rosemary Bread
  • 1 pkg active dry yeast
  • ½ cup warm water (105°-115°)
  • 2 tsp sugar
  • 2 tblsp olive oil
  • 1 cup warm milk (105°-115°)
  • 6 oz Lindsay pitted kalamata olives, chopped
  • 2½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tblsp finely chopped fresh rosemary
  • 2 tsp salt
For the Olive-Rosemary French Toast
  • 6¾-inch thick slices Olive-Rosemary bread
  • 4 eggs
  • 1 cup milk
  • 3 tblsp sugar
  • 1 tsp vanilla
  • ¼ tsp ground cardamom
  • 2 tblsp butter
  • 2-3 tblsp powdered sugar
Instructions
Make the Olive-Rosemary Bread
  1. Combine yeast, sugar and water and set aside for 5 minutes. In a large bowl, combine the proofed yeast, olive oil, milk, olives, all-purpose and whole wheat flours, rosemary and salt. Stir until a rough dough is formed.
  2. Turn dough out on a well-floured surface and knead for approximately 10 minutes or until dough is elastic and pliable incorporating up to ½ cup more flour as needed to prevent dough from sticking.
  3. Place the dough into a large, well-oiled bowl and turn so that the top of the dough picks up oil from the bowl. Cover and let rise in a warm place for approximately 1 hour or until doubled in size.
  4. Punch the dough down and divide into two equal pieces. Shape the dough into rounds and place on an oiled baking pan. Cut an “X” in the top of each loaf.
  5. Cover and allow to rise for an additional 30 minutes or until nearly doubled in size again.
  6. Preheat oven to 350°.
  7. Bake until loaves are browned and sound hollow when tapped. Approximately 35-40 minutes.
Make the Olive-Rosemary French Toast
  1. In a shallow bowl or pan large enough to fit an entire slice of Olive-Rosemary bread, combine eggs, milk, sugar, vanilla and cardamom. Whisk until well combined.
  2. Warm a large skillet over medium-high heat. Add butter to skillet.
  3. Dip bread slices two at a time into the egg mixture for about 15 seconds per side – enough time for the bread to absorb some of the egg mixture but not become soaked through.
  4. When the butter has melted, place the prepared bread slices into the skillet.
  5. Cover the pan and cook for approximately 2 minutes or until golden brown. Turn slices over and repeat.
  6. Remove to a plate and tent with foil to keep warm while cooking the remaining French toast.
  7. Before serving, dust liberally with powdered sugar.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

 

Kitchen Play Progressive Party sponsored by Lindsay Olives

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{ 24 comments… read them below or add one }

1 nancy@skinnykitchen.com November 1, 2010 at 7:12 am

Your rosemary bread you used for the French toast sounds really good….

Reply

2 Lana November 1, 2010 at 8:15 am

Thanks, Nancy. Yes, that bread really turned out well. I’ll be making that one over and over again.

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3 Joan Nova November 1, 2010 at 8:12 am

Love this type of rustic bread but I never thought of using it in a sweet way. I think a drizzle of honey would be really good over it too. Nice finish to a pretty cohesive menu considering no one knew what the other was doing!

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4 Lana November 1, 2010 at 8:15 am

I like your idea of a drizzle of honey, Joan! Sounds really good.

Reply

5 Winnie November 1, 2010 at 8:22 am

I love this idea Lana and you make it look really delicious! Great job working with a challenging dessert ingredient. I love the Kitchen Play concept and can’t wait to see what everyone comes up with for this month’s Progressive Party. I’m going to be writing a review for KP this month, too…

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6 Lana November 1, 2010 at 3:47 pm

Thanks, Winnie. Whew…what a challenge this one was! Look forward to reading your review for KP.

Reply

7 Lauren @ Healthy Delicious November 1, 2010 at 8:39 am

So creative! i think dessert must have been the hardest course to do with the olive, but you knocked it out of the park!

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8 Lana November 1, 2010 at 3:48 pm

Thank you, Lauren. I almost gave up a couple of times but finally wound up with a winner of a dessert!

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9 Barbara @moderncomfortfood November 1, 2010 at 9:12 am

I thought I was adventurous in the kitchen, but you’ve left me in the dust with this great recipe. I absolutely know this is delicious, and I too like the idea of a drizzle of honey as a topping. Well done, Lana!

Reply

10 Lana November 1, 2010 at 3:49 pm

Barbara – I’m not so adventurous and this challenge really pushed me to stretch beyond my traditional southern cooking. You should sign up for a Progressive Party on Kitchen Play. I think you’d enjoy it.

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11 Amanda November 1, 2010 at 9:22 am

Absolutely BRILLIANT way to incorporate olives into a dessert! So smart! I’ve made bread with olives in it before and it’s delish, but NEVER thought to make french toast from it. Love it!

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12 Lana November 1, 2010 at 3:49 pm

Amanda – the bread itself is really tasty. I used one loaf for the French toast and saved the second loaf for sandwiches. Really good with some coarse mustard, ham and swiss. Yum!

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13 Katrina November 1, 2010 at 9:57 am

That does sound like a tough one, and looks like you came up with a great dessert. Awesome.

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14 Lana November 1, 2010 at 3:50 pm

Thanks, Katrina. I hope people will give the recipe a try. You’d be surprised, I think!

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15 megan November 1, 2010 at 10:08 am

Wow, I would have thrown in the towel but you did a great job! And I’m loving the new header too!

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16 Lana November 1, 2010 at 3:51 pm

Thanks for noticing the header, Megan. I love my new logo so much! It was time for the old one to go and this one seems really fresh and clean.

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17 {Clockwork Lemon} November 1, 2010 at 11:07 pm

wow good work! That bread looks good even before it becomes french toast!

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18 Drick November 2, 2010 at 6:06 pm

beautiful and so different from you, I mean, not southern cooking as I know it…….. lovely Lana…..

Reply

19 Lisa November 2, 2010 at 7:06 pm

What an interesting french toast recipe and such a nice change from the usual sweet french toasts I always see. It sounds incredible. By the way, I’m holding a CSN giveaway on my blog and you’re welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/11/45-csn-giveaway.html

Reply

20 Nutmeg Nanny November 3, 2010 at 4:49 pm

Wow this looks really tasty! Talk about taking an challenge head on!

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21 Lana November 3, 2010 at 5:12 pm

Thanks! And you’re so right, it was a huge challenge :-)

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22 Sues November 4, 2010 at 12:17 pm

Wow, I’m crazy impressed with this!! What an awesome twist on typical french toast; I totally want to try it!

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23 Stella November 7, 2010 at 11:20 am

I was really inspired by this! I already had a batch of brioche started, I was going to make cinnamon rolls. But now, I’ve rolled it up with black olives instead, you’ve derailed my plans! Going to make french toast with it now. Brilliant idea!

Reply

24 Deb November 20, 2010 at 7:51 am

This recipe sounds so delicious (and I don’t even like olives!) I still think I’m going to try it because it do LOVE rosemary! I’m still trying to download the pdf version, but when I go to that page it won’t display.

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