Recipe: Savory Parmesan French Toast (2024)

FAQs

What are savory sides for French toast? ›

Breakfast sausage – It is easy to throw a bunch of sausage links into the oven or a skillet to serve alongside. Good quality bacon – I'm not a huge bacon fan, but most people love it on a brunch menu. Smoked Salmon – If you're wanting to give your brunch menu a little fancy touch, set out slices of smoked salmon.

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk. How's that for an easy recipe?

Heavy Cream-use heavy cream for an extra decadent French toast. You can also use half milk and half heavy cream. Almond Milk-unsweetened vanilla almond milk makes great French toast. I love the extra vanilla flavor.

The secret ingredient in this fluffy French toast recipe: all-purpose flour! Flour binds the liquids together, which creates a more traditional “batter” and helps prevent soggy results. This extra ingredient ensures the French toast is crispy on the outside, but soft and fluffy on the inside.

The first is using fresh bread, which soaks up too much of the egg mixture and doesn't cook through, remaining eggy and soggy in the middle. Leaving the bread in the egg mixture for too long is another route to soggy French toast.

Butter gives French toast a deep richness and comforting quality, which are what we crave on mornings we sizzle this breakfast staple. To prevent burning or smoking, use a combination of butter and oil in the pan to cook the toast.

The best French toast side dishes are scrambled eggs, omelet, sausage patties or bacon.

This dish is a breakfast staple that involves dipping bread in scrambled eggs and frying it. It can be enjoyed in either a savory or sweet flavor profile, with a range of toppings and accompaniments, such as feta and honey.

You can also mix a bit of the flavored sugar into the raw eggs & milk before dipping bread. Fruit: Raspberries, blueberries, blackberries, bananas, strawberries. Butter-ish: Apple butter, Nutella, almond butter, creamy peanut butter, all the butter! Nuts: walnuts, pecans.

Restaurant French toast is generally a superior product because of time. Letting it soak in the custard for up to five minutes allows more delicious dairy to be absorbed. This step is where having stale bread is essential. Using soft fresh bread will take on too much custard and become a mushy mess.

How to jazz up French toast? ›

The standard approach can be gussied up even further beyond the requisite maple syrup and/or powdered sugar. I'm especially partial to some sort of caramelized or brûléed banana or peaches with brown sugar which is then poured over the French toast, but some rehydrated dried fruit is also a wonderful inclusion.

Why Does French Toast Taste Too Eggy? To create the classic custard taste that makes French toast great, the ratio of eggs to milk is important. If the balance is off and you include too many eggs or not enough milk, the finished French toast will have a scrambled egg-like flavor.

Tip #3: Cook French Toast Over Low Heat for 15 Minutes Total

The mistake that is most often made with french toast is not cooking it long enough so that the custard inside is cooked thoroughly. We're going to be working over low heat here, so it is important to let it cook for 7 & 1/2 minutes per side.

Dry Bread Is Your Friend

The bread should be dried out, without any doubt. Dry bread helps the eggs soak in without the entire piece collapsing.