Lately, there has been quite a proliferation of breakfast options on this blog. With some rare exceptions and the typical eggs and toast, most of my breakfasts consist of sweet options – oatmeal, cereal and pancakes. I woke one more morning wanting savory French toast, and I was determined to make it happen.
And, I did.
Starting with a wonderful loaf of going-stale bakery bread, I put together a recipe that I know will make its way into my breakfast repertoire on special occasions. When, I have a breakfast/brunch menu consisting of the usual sweet options (scones, muffins, fruit etc.), I plan on using this recipe to balance and offer guests a surprising and delightful twist on a classic.
I also paired this with perfectly caramelized onions. I also thought about poaching an egg on top, but stuck to the onions. There are quite a bit of options here.
Parmesan French Toast
- Serves 4
- 1 cup half and half
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
- 8 (1/2 inch) slices of going-stale (about 2 day old) brioche or country bakery-style bread.
- In a medium-sized mixing bowl, whisk together the half and half, eggs, Parmesan cheese, salt and black pepper.
- Soak the slices until fully absorbed. Take your time with this. You want the bread to be soaked.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Once the pan is hot, cook the bread on each side until golden brown.
- Serve warm with caramelized onions (recipe to follow).
- 3 tbsp olive oil
- 2 tbsp butter, unsalted
- 2 large yellow or white onions, sliced
- 1 tsp salt
- 1/2 tsp white sugar
- Using a thick-bottomed pan, heat olive oil and butter over medium heat.
- Stir occasionally to keep the onions from burning.
- After the onions have become a bit translucent, add the salt and sugar.
- Cook over medium heat until it’s caramelized.
- Watch your stove and the heat. If the onions are browning too fast, reduce the heat a bit.
- This process takes about 30 minutes. Do not rush it as it is completely worth the effort.