Savory French Toast Recipe

Ben Carraoli

I used to think French toast had to be sweet, covered in syrup and sugar. But one morning, I decided to experiment with cheese and herbs, and the result was incredible. The outside was perfectly crisp, and the inside was a cheesy, savory custard.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 2

Course: Breakfast

Calories: 250

Ingredients Method

Ingredients

6 thick slices of sturdy bread like Brioche, Challah, or Sourdough - A strong bread is essential to soak up the custard without falling apart. Slightly stale bread works best.
3 large eggs - These create the rich custard base that gives the French toast its structure and flavor.
½ cup 120 ml whole milk or cream - This thins the eggs to create the soakable mixture. Cream will result in a richer, more decadent texture.
½ cup 50g grated hard cheese (Parmesan, Gruyère, or sharp Cheddar) - This is the star! Grating it fresh provides the best melt and a robust, salty flavor.
2 tablespoons finely chopped fresh herbs chives, parsley, or thyme - Fresh herbs add a bright, aromatic quality that cuts through the richness of the dish.
½ teaspoon salt - Adjust this based on how salty your cheese is.
¼ teaspoon black pepper freshly ground - Freshly ground pepper adds a gentle, spicy kick.
¼ teaspoon garlic powder optional - Provides a deep, savory flavor without the texture of fresh garlic.
¼ teaspoon onion powder optional - Complements the garlic powder for a well-rounded aromatic base.
Pinch of paprika optional - Adds a hint of warmth and beautiful color to the final dish.
2 tablespoons unsalted butter or olive oil - For frying. Using a mix of both gives you the flavor of butter with the higher smoke point of oil.

Method

If your bread is fresh, let the slices sit out on a wire rack for an hour or two to dry out slightly. This step is crucial because drier bread absorbs the custard mixture more effectively without becoming soggy, ensuring a better final texture.
In a shallow dish wide enough for a slice of bread, crack the eggs and whisk them until the yolks and whites are completely combined. Pour in the milk or cream and whisk again until the mixture is smooth and uniform.
Stir the grated cheese, chopped herbs, salt, pepper, garlic powder, and onion powder into the egg mixture. Whisk vigorously to ensure all the savory ingredients are evenly distributed, creating a flavorful custard for soaking the bread.
Place one slice of bread into the custard, letting it soak for about 20-30 seconds on each side. The bread should feel saturated but not be falling apart. Let any excess liquid drip off before moving to the pan.
Heat the butter or oil in a large skillet over medium heat. Once the butter is melted and foaming, carefully place the soaked bread slice in the pan. Cook for 3-5 minutes until the bottom is deep golden brown and crispy.
Flip the French toast and cook the second side for another 3-5 minutes. The center should feel firm to the touch but still have a custardy give. If the outside is browning too fast, reduce the heat to cook the inside through.