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Savory French Toast with Cheese and Herbs Recipe

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★★★★★

4.8 from 137 reviews

This Savory French Toast recipe transforms the classic sweet breakfast dish into a rich and flavorful savory delight. Made with thick slices of sturdy bread soaked in a custard of eggs, milk or cream, grated cheese, and fresh herbs, it delivers a perfect balance of creamy, cheesy, and aromatic flavors. Cooked to a golden brown in butter or olive oil, this dish is an ideal comforting breakfast or brunch option that’s both satisfying and easy to make.

Ingredients

Scale

Bread

  • 6 thick slices (about 1-inch thick) of sturdy bread such as Brioche, Challah, Sourdough, or thick-cut white sandwich bread

Custard Base

  • 3 large eggs
  • ½ cup (120 ml) whole milk, half-and-half, or heavy cream

Cheese

  • ½ cup (about 50g) grated hard or semi-hard cheese (Parmesan, Gruyère, sharp Cheddar, or Pecorino Romano recommended)

Fresh Herbs

  • 2 tablespoons finely chopped fresh herbs (chives, parsley, thyme, or a mix) or 2 teaspoons dried herbs

Seasonings

  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder (optional)
  • ¼ teaspoon onion powder (optional)
  • Pinch of paprika or smoked paprika (optional)

Cooking Fat

  • 2 tablespoons unsalted butter or olive oil, or a combination for cooking

Instructions

  1. Prepare the Bread: If your bread isn’t slightly stale, lightly toast the slices in a toaster or lay them on a wire rack for an hour or two to dry slightly. Ensure the slices are uniformly about 1 inch thick. This drying process helps the bread absorb the custard better without becoming mushy. Set aside.
  2. Make the Savory Custard: In a wide, shallow dish, crack 3 large eggs and whisk thoroughly until the yolks and whites are fully combined and smooth. This creates an even custard to coat the bread.
  3. Incorporate Liquids and Seasonings: Pour ½ cup whole milk (or cream/half-and-half) into the eggs and whisk again until smooth. Add ½ cup grated cheese, 2 tablespoons finely chopped fresh herbs (or 2 teaspoons dried herbs), ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder and onion powder if using, and a pinch of paprika if desired. Whisk vigorously to evenly distribute all ingredients. Taste and adjust seasoning carefully, keeping in mind the cheese adds saltiness.
  4. Soak the Bread: Gently place a bread slice into the custard mixture. Let soak about 20-30 seconds per side, depending on the bread’s density. The bread should be fully saturated but still hold its shape and feel heavy, not mushy. Repeat with remaining slices, soaking them one or two at a time just before cooking to prevent sogginess.
  5. Heat the Pan: Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter or oil (or a combination) and allow it to melt and get hot. The pan should sizzle lightly when a drop of water is flicked onto it but not burn the butter immediately.
  6. Cook the French Toast: Carefully lift a soaked bread slice, letting excess custard drip off, and place it in the hot skillet without overcrowding. Cook about 3-5 minutes on the first side without moving to form a golden, crispy crust.
  7. Cook the Second Side: Flip the toast gently and cook for another 3-5 minutes until the other side is golden brown and the interior is custardy but cooked through. Adjust heat as needed to avoid burning.
  8. Keep Warm (Optional): If cooking in batches, keep cooked slices warm on a wire rack set over a baking sheet in a low oven (around 200°F/90°C) to maintain crispness without steaming the bottom.
  9. Serve Immediately: Serve the savory French toast hot and fresh from the skillet for best texture and flavor enjoyment.

Notes

  • Use slightly stale bread for best custard absorption and texture.
  • Choose breads like Brioche or Challah for richness, or Sourdough for a tangy flavor profile.
  • Adjust salt carefully since cheese adds saltiness.
  • Fresh herbs give the brightest flavor, but dried herbs can be used in smaller amounts.
  • Butter provides great flavor but burns easily; combine with oil for a higher smoke point.
  • Do not soak all slices at once to avoid sogginess; soak just before cooking.
  • Keep cooked pieces warm on a wire rack rather than stacking to retain crispness.

Keywords: Savory French Toast, Breakfast, Brunch, Cheese, Herbs, Easy Recipe, Fried French Toast, Savory Breakfast

Find it online: https://bitesizedbenny.com/savory-french-toast-with-cheese-and-herbs-recipe/