Savory French Toast
You’ll love this Savory French Toast recipe featuring Herbes de Provence and served with a homemade sweet and spicy tomato jam.
Like many of my fellow food bloggers, 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 world-renowned 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!
How to Make Savory French Toast
Slice the baguette on the diagonal into four thick slices.
In a shallow bowl or pan, combine the milk, eggs, salt, pepper and herbes.
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.
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.
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HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Savory French Toast
- 1 small day-old baguette
- ½ cup milk
- 2 eggs
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 teaspoons herbes de Provence
- Slice the baguette on the diagonal into four thick slices.
- In a shallow bowl or pan, combine the milk, eggs, salt, pepper and herbes.
- 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.
- 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
What a great idea for a recipe! Very creative.
Thanks, Kristen. It made a very nice Saturday lunch with a fresh salad alongside.
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! :)
That’s an interesting idea! I esp love that it has herbs in the egg mixture
This would make my teen eat out of my hand Lana. What a great idea. Just love the tomato jam & baguette combination!
High praise indeed, Deeba! Hope your teen really enjoys it.
How awesome!! I just made savory cupcakes and now I totally want to make savory french toast, too :) It’s beautiful!
Brilliant! I can taste it now, must try this Lana!
Lana, this is so incredibly creative! What a delicious breakfast or dinner. Thank you for sharing your talents in the kitchen!
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!
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!
Oh, my! That sounds wonderful! Parm, basil and cream – how could you go wrong?
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….
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!
What a fun idea! Love it, and it look delicious!
Thank you, Lori! And it was both fun and delicious.
Wow, this looks carbalicious!!! I think I would like this even better than regular French toast.
The herbes de Provence are what really make this French toast for me. Just a wonderful balance of flavors in that mix.
Savory French Toast, who would have thought? Looks like a perfect lunch to me.
I know! When I saw her make it, it was like one of those “duh – why didn’t I think of that!” moments.
I am in complete love with this recipe. Amazing. Want it. And so easy.
Thanks, Chris! If you try it and like it, do let me know.
Now THIS is breakfast for dinner!
Makes quite a nice luncheon dish also with a side salad.
Looks very good, love your pic:@)