Foodie Blogroll

Monday, October 17, 2011

Savory French Toast

I have always wanted to make a baked French with some nice fruit on the bottom and cinnamon and spices melding through it. So when it was my turn to choose the recipe for Martha Monday I was searching for that when I came across a Savory French Toast! Perfect! For breakfast...lunch...or dinner! We had it for dinner tonight!! But for me it is great for breakfast too because I don't like things too sweet for breakfast. When I eat French toast I never put syrup on it just this is a kicked up version of the perfect French Toast!

From Martha Stewart Living, April 2001

5 ounces (about 6 slices) bacon
2 onions, cut into 1/4-inch dice
12 ounces button mushrooms, stemmed and quartered
6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
1/2 cup grated Parmesan cheese (about 1 1/2 ounces), plus more for serving
1 teaspoon coarse salt
6 slices 1-inch-thick bread, such as sourdough, each cut into 3 long strips
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1.Heat a skillet over medium heat. Add bacon; cook until browned, 3 to 4 minutes. Remove bacon with tongs, drain on paper towels, and set aside. Add onions to skillet with bacon drippings; cook, stirring constantly, until onions begin to soften, about 3 minutes. Add mushrooms; cook until tender and most of the liquid released has evaporated, 5 to 6 minutes. Transfer mixture to bowl to cool. When cool, finely chop half the mixture, and set aside the other half.
2.In a medium bowl, whisk together eggs, cream, Parmesan, and salt. Stir in the finely chopped vegetable mixture.
3.Place the bread strips in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn strips over, and soak until bread is soaked through, about 10 minutes more.
4.Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread strips until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread.
5.Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Heat remaining onion mixture in a small skillet until warm. Serve French toast warm, topped with reserved onion mixture, crumbled bacon, and Parmesan, if desired.

I cut the recipe in half, because I have a small family, but added more Parmesan cheese. I did follow the recipe pretty close (for me)...except I added my Bonne Herbes to the eggs, cream, Parmesan mixture, and I didn't soak it for 10 minutes on each side. I think I would do that if I was to put it in a baking dish and bake it in the oven. I didn't feel the need to keep it warm in the oven until served...I just served when I was finished browning the toasts strips.
I also dusted it with a little garlic powder...since I like my grilled cheese with Parmesan and garlic not?

The other difference was by mistake...the mushrooms that I had were in the fridge were there too long and I really didn't feel comfortable using I went my daughter's delight...I might add. Mushrooms are not one of her favorites yet (I have been able to sneak them in here and there). So other than the shallots instead of the onions and no mushrooms...

...and the added herbs (also fresh chives from the garden). I didn't use the bacon grease to cook the shallots I used butter and olive oil, then I put some aside and spooned that over the top,I was thinking the onion sauce they spoon over perogies! then the bacon and the fresh grated Parmesan cheese! was a lovely tender, yet crisp on the outside tasty bite! Savory with a little salty flavor from the bacon and cheese.

Maranda had hers without the shallots, but she didn't forget...

the bacon! You can leave out the bacon if you want a vegetarian meal! Great with a salad!

To check out how other's had made their savory French toast be sure to visit
Brette at Martha and Me
Pru from Prefecting Pru
Feel free to join us for Martha Mondays!


  1. I would love to have this for breakfast tomorrow. Have not had french toast in a while and looking at your pictures make me crave for some now. Maybe I should make some soon as the boys are home this week for Fall Break :)

  2. I would love to have this for the coming weekend brunch! I really like they way you make it. I feel myself salivating looking at the photos.

  3. Oh my gosh...this looks amazing! I have never made a savory french toast...yum!

  4. Definitely breakfast/brunch/lunch/, this looks wonderful!

  5. This was a good pick Lyndsey. I'm so pleased that you enjoyed it. I did go a bit wrong and didn't cut the bread up but I don't think it mattered. I like the idea of garlic powder - will look for it in the grocery store next time I'm there.

  6. my 1st time seeing a savory French toast, sound so interesting and i can imagine how good is this, must try one day.

  7. Wow, this looks delicious! I know that my family would really enjoy this. Looks very yummy!

  8. This really looks wonderful.I've never made a savory version of French toast and I fing your recipe very intriguing. I hope you have a great day. Blessings...Mary

  9. Lyndsey, I'm not sure my first comment made it through. I just wanted you to know how good this looks. I really want to try it. Have a great day. Blessings...Mary

  10. That looks soooooo good! I mean like, tempting me to skip spinning and run home to make this RIGHT NOW good :)

  11. Lindsey-I'm only about 5hrs from you. Can I come for brunch next Sunday? I love your Savory French Toast!!!
    Seriously, this is the best french toast I can imagine having...a huge replacement for the traditional sweet French Toast!
    Thanks, for sharing the yummy recipe:DDD

  12. I love the idea of a savory french toast! I'm not a big fan of syrup either...there's so many different ways you could take this!

  13. The idea of french toast being savory just sound so good to me!

  14. Gosh...this looks so dang delicious! I wish I coudl have them for the breakfast!

  15. Oh dear Lydnz, this is such a great reminder. haven't had this for a long long time. Yours look really mouthwatering. I must make some tomorrow. Slurppppp.... Hope you're enjoying your day.
    Blessings, ((hugs))

  16. REAlly love this idea; my husband doesn't care for sweet in teh morning and I LOVE french toast. This is so original; of course I have to print it; thank you.

  17. Oh, too wonderful! A decadent celebration of a recipe--I love it!!

  18. I do love a savory French Toast and you don't see enough of them. This is a definite winner (swoon with the Parmesan, wishing my chives were still with me). Smiled at your daughter and mushrooms... tastes change. Both my kids "grew into them!"

  19. oh, lyndsey, i dont mind having this for my breakfast, lunch and dinner too!! i love mushrooms a lot and you're putting in cheese too, right? ooh, i want to have it now!

  20. I prefer savory over sweet , so this is perfect for me..looks oh so delicious..!

  21. yummy! I want this for my breakfast too and is only few hours away :DD

  22. I'm not a big sweet eater, especially for dessert. Savory French toast would definitely appeal to me. Great idea Lyndsey.

  23. I agree, I don't like sweet in the morning either. I even eat my steel cut oatmeal plain!
    So I'd love this dish, Lyndsey. How about for dinner?

  24. I have savoury French Toasts on my list. It looks good.

  25. Mmm I must try your french toast recipe! For the holidays, I should save the recipe!

  26. A savoury French toast sounds utterly delicious! Can't wait to try it myself :)

  27. What a wonderful idea!It sounds delicious.

  28. This is going to be a good lunch with the kids. I've never tried savoury French Toast before and this can be better than regular one for me!


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