Savory Herb French Toast is a delightful twist on the classic breakfast favorite. With the aromatic blend of herbs and Parmesan, it's perfect for brunch or a cozy weekend breakfast. This recipe elevates a simple dish into something truly special.
Sourdough bread brings a tangy flavor and sturdy texture that holds up well to the egg mixture. Eggs are the foundation of the custard, binding everything together while adding richness. Whole milk ensures the mixture is creamy without being too heavy.
Parmesan cheese adds a savory, umami kick that complements the herbs. Speaking of herbs, dried thyme and dried rosemary provide an earthy, fragrant aroma that makes this dish stand out. A dash of garlic powder rounds out the flavor, while salt and pepper bring it all together.
Unsalted butter is used for cooking the bread, lending a rich, nutty flavor as it browns. Finally, a sprinkle of fresh parsley not only adds a pop of color but also a touch of freshness to the finished dish.
This savory French toast pairs wonderfully with a side salad of mixed greens tossed in a light vinaigrette. For a heartier meal, serve alongside crispy bacon or smoked salmon. A poached egg on top adds a luxurious touch, making it brunch-worthy.
Start by whisking together the eggs, milk, Parmesan cheese, dried thyme, dried rosemary, garlic powder, salt, and pepper in a medium bowl. You want everything well combined to ensure an even coating on the bread.
Next, preheat a large skillet over medium heat and melt the butter. As the butter starts to sizzle and foam, dip each slice of sourdough bread into the egg mixture. Make sure both sides are well coated but not overly soaked, as that can lead to a soggy texture.
Place the soaked bread slices onto the skillet. Cook each side for about 3 to 4 minutes, or until they turn a lovely golden brown. You’re looking for a crispy exterior with a soft, flavorful inside. Once done, remove them from the skillet and garnish with a sprinkle of chopped fresh parsley before serving.
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