Savory French Toast

by Lana Stuart on March 10, 2011 · 26 comments

Savory French Toast

Like many of my food blogging friends, I really enjoy watching food-related television. One of my latest favorites is the show French Food at Home, hosted by Laura Calder on The Cooking Channel. Ms. Calder studied the French culinary arts under the tutelage of the wonderful Anne Willan, founder of LaVarenne Cooking School. I enjoy the show so much because it makes French food seem approachable for plain old home cooks like me. And the more I watch and learn about French food, the more I see its fundamentals in lots of our treasured Southern cuisine.

So I was watching French Food at Home a few weeks ago and saw the host make something I’d never even thought of before. A savory French toast! What a concept! And to top it off, she suggested serving it with a spoonful of Tomato Jam. Ah, ha! Now you see where the Tomato Jam in my latest post came from. Yes, I made that Tomato Jam just so I could serve it with this amazing savory French toast. And, let me tell you something – this was a delicious lunch. I served it along with a fresh salad of butter lettuce dressed very simply with a classic vinaigrette.

All I can say is – wow. You simply have to try this!

1 small day-old baguette
½ cup milk
2 eggs
¼ tsp. salt
1/8 tsp. ground black pepper
2 generous tsp. Herbes de Provence
1 tblsp. butter

Savory French Toast

Slice the baguette on the diagonal into four thick slices.

Savory French Toast

In a shallow bowl or pan, combine the milk, eggs, salt, pepper and herbes.

Savory French Toast

Add the bread slices. Soak for about 5 minutes per side, depending on how stale the bread is. If your bread is fresher and softer, you will need to soak for less time.

Savory French Toast

While the bread is soaking on the second side, melt the butter in a frying pan until foaming but not browned. Place the soaked bread in the frying pan and cook without moving it until the first side is golden brown. Turn slices over and cook the second side until until golden brown.

Serving suggestion: Serve a spoonful of tomato jam on the side along with a simple green salad with a vinaigrette dressing. Serves 2.

Enjoy!

Savory French Toast

Prep Time: 6 minutes

Cook Time: 10 minutes

Total Time: 16 minutes

Yield: 2 servings

Savory French Toast

A savory French toast featuring Herbes de Provence served with sweet, spicy tomato jam.

Ingredients

  • 1 small day-old baguette
  • ½ cup milk
  • 2 eggs
  • ¼ tsp. salt
  • 1/8 tsp. ground black pepper
  • 2 generous tsp. Herbes de Provence

Instructions

  1. Slice the baguette on the diagonal into four thick slices.
  2. In a shallow bowl or pan, combine the milk, eggs, salt, pepper and herbes.
  3. Add the bread slices. Soak for about 5 minutes per side, depending on how stale the bread is. If your bread is fresher and softer, you will need to soak for less time.
  4. While the bread is soaking on the second side, melt the butter in a frying pan until foaming but not browned.
  5. Place the soaked bread in the frying pan and cook without moving it until the first side is golden brown.
  6. Turn slices over and cook the second side until until golden brown.
  7. Serving suggestion: Serve a spoonful of tomato jam on the side along with a simple green salad with a vinaigrette dressing.

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.

http://www.lanascooking.com/2011/03/10/savory-french-toast/

Recipe credit: Laura Calder (The Cooking Channel)

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{ 25 comments… read them below or add one }

1 Happier Than A Pig in Mud March 10, 2011 at 12:24 pm

Looks very good, love your pic:@)

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2 Feast on the Cheap March 10, 2011 at 3:06 pm

Now THIS is breakfast for dinner!

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3 Lana March 11, 2011 at 2:48 pm

Makes quite a nice luncheon dish also with a side salad.

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4 Chris @ The Peche March 10, 2011 at 3:39 pm

I am in complete love with this recipe. Amazing. Want it. And so easy.

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5 Lana March 11, 2011 at 2:48 pm

Thanks, Chris! If you try it and like it, do let me know.

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6 megan March 10, 2011 at 5:32 pm

Savory French Toast, who would have thought? Looks like a perfect lunch to me.

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7 Lana March 11, 2011 at 2:49 pm

I know! When I saw her make it, it was like one of those “duh – why didn’t I think of that!” moments.

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8 Susan Mallery March 10, 2011 at 5:46 pm

Wow, this looks carbalicious!!! I think I would like this even better than regular French toast.

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9 Lana March 11, 2011 at 2:50 pm

The herbes de Provence are what really make this French toast for me. Just a wonderful balance of flavors in that mix.

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10 Lori @ RecipeGirl March 10, 2011 at 5:48 pm

What a fun idea! Love it, and it look delicious!

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11 Lana March 11, 2011 at 2:50 pm

Thank you, Lori! And it was both fun and delicious.

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12 Drick March 10, 2011 at 7:40 pm

watch the cooking channel when I have the time but have not seen that one, but I do like the sound of this recipe, reminds me of a seasoned Cajun version stuffed with sausage… hummmm, and served with bacon jam, now Lana, ya got me thinking……. but before I get off on that, I must go back and do your tomato jam, I know you did it justice….

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13 Lana March 11, 2011 at 2:51 pm

Okay, I see where you’re going with that stuffed French toast and bacon jam. I’m going to be looking for that on your blog one of these days!

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14 DessertForTwo March 10, 2011 at 11:27 pm

I am a big fan of savory french toast! I had it once like this: baguette dipped in egg, cream, Parmesan cheese and fresh basil. Drizzle with basil oil before serving. Lovely! Can’t wait to try this version!

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15 Lana March 11, 2011 at 2:51 pm

Oh, my! That sounds wonderful! Parm, basil and cream – how could you go wrong?

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16 Georgia @ The Comfort of Cooking March 11, 2011 at 1:56 pm

Lana, this is so incredibly creative! What a delicious breakfast or dinner. Thank you for sharing your talents in the kitchen!

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17 Lana March 11, 2011 at 2:52 pm

Thanks, Georgia! I wish I thought this up, but I have to give the credit to Laura Calder on The Cooking Channel. Her food always looks fantastic!

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18 Amanda March 11, 2011 at 4:11 pm

Brilliant! I can taste it now, must try this Lana!

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19 Sues March 11, 2011 at 10:43 pm

How awesome!! I just made savory cupcakes and now I totally want to make savory french toast, too :) It’s beautiful!

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20 Deeba March 14, 2011 at 8:41 am

This would make my teen eat out of my hand Lana. What a great idea. Just love the tomato jam & baguette combination!

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21 Lana March 14, 2011 at 10:03 am

High praise indeed, Deeba! Hope your teen really enjoys it.

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22 Stephanie March 15, 2011 at 11:13 pm

That’s an interesting idea! I esp love that it has herbs in the egg mixture

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23 bellyache March 25, 2011 at 2:07 am

I’ve actually never had these before and they look amazing. I am looking through all your recipes and wondering what I should try making first! :)

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24 Kristen March 31, 2011 at 10:03 am

What a great idea for a recipe! Very creative.

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25 Lana March 31, 2011 at 10:27 am

Thanks, Kristen. It made a very nice Saturday lunch with a fresh salad alongside.

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