Savory French Toast with Parmesan, Blistered Cherry Tomatoes, and Basil Recipe
A savory twist on classic French toast featuring eggs and Parmesan custard, topped with blistered cherry tomatoes and fresh basil. This recipe combines rich, cheesy flavors with the freshness of balsamic-simmered tomatoes, making a perfect brunch or light meal option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Custard and Bread
- 5 large eggs
- 1 cup milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 8 slices challah or brioche bread (½ to ¾-inch thick)
- 2 tablespoons extra virgin olive oil (plus more as needed)
- ½ cup finely grated Parmigiano Reggiano (plus more for garnish)
Tomato Topping
- 1 pint cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- 1 cup fresh basil leaves, torn into bite size pieces
Instructions
- Prepare the custard: Preheat your oven to 250ºF to keep the French toast warm after cooking. In a large bowl, whisk together the eggs, milk, Italian seasoning, 1/2 teaspoon salt, garlic powder, and black pepper until the mixture is smooth and well combined.
- Cook the French toast: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Dip 2 to 3 slices of the challah or brioche bread into the egg custard, fully submerging them. Place the soaked bread in the skillet and immediately sprinkle each slice with 1 tablespoon of grated Parmesan cheese. Lower the heat to medium and cook the slices until golden brown on the bottom, about 2 minutes. Flip the slices so the cheese side is down and cook for an additional 3 minutes until golden and crispy. Transfer the cooked French toast to a baking sheet and place it in the preheated oven to keep warm. Repeat this process with the remaining bread and custard mixture, adding more olive oil if needed.
- Prepare the tomato topping: After cooking the French toast, return the skillet to medium-high heat and add the remaining tablespoon of olive oil. Add the halved cherry tomatoes carefully and sauté, stirring occasionally, until the tomatoes blister and begin to collapse, approximately 2 minutes. Season with the remaining 1/4 teaspoon salt and add the balsamic vinegar. Allow the mixture to sizzle until the vinegar reduces to a syrupy consistency, about 30 seconds.
- Finish and serve: Turn off the heat and stir in the torn basil leaves into the tomato mixture. Place one or two slices of the warm French toast on each plate, spoon the blistered tomatoes over the top, sprinkle with additional Parmesan cheese, and serve immediately.
Notes
- Using challah or brioche bread adds a rich, soft texture perfect for soaking the custard.
- If you prefer a stronger garlic flavor, consider adding a pinch of garlic powder to the tomato topping as well.
- Keeping the cooked French toast warm in a low oven prevents sogginess while you finish the batch.
- This recipe can be adapted for a vegetarian diet as it contains no meat or animal-based gelatin products.
- For a dairy-free version, substitute the Parmesan with nutritional yeast or vegan cheese and use a plant-based milk alternative.
