Savory Parmesan French Toast Recipes

SAVORY PARMESAN FRENCH TOAST

Steps:

• Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute.
• Melt butter in a large skillet over medium heat.
• Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.

SAVORY FRENCH TOAST

Steps:

• Preheat oven to 350°. Arrange bread in a single layer in a greased 13x9-in. baking dish. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. , In a large bowl, whisk eggs, milk, Parmesan, chives and pepper; pour over bread. Add sausage; sprinkle with cheese. , Bake, uncovered, 25-30 minutes or until edges are golden and a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Sprinkle with additional chives., To Make Ahead: Prepare casserole as directed. Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, as directed. Sprinkle with additional chives.

PARMESAN FRENCH TOAST

Steps:

• Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in with not a great deal of space around them, making sure everything is completely combined. Sit the bread in this sunny mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over. When the bread is ready, warm the butter and oil in a frying pan in which the slices will sit fairly snugly. Once the butter is beginning to bubble frothily, fry the bread over a medium-high heat, turning it down if the butter gets too hot, for about 2 minutes each side - keep a good eye on it - until it is cooked through with patches of rich golden brown on the surface. Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if wished.