Savory French Toast with Parmesan, Cherry Tomatoes, and Basil

Savory French toast with crisp Parmesan edges and a juicy sautéed tomato basil topping is a fun twist on the breakfast classic. 

I love to start the day with a good breakfast, but I confess that I don’t have much of a sweet tooth. French toast doused in maple syrup leaves me cold, so I like to switch it up and make this hearty and thrifty breakfast dish with a savory flavor profile instead. 

Instead of the sweet-leaning cinnamon of classic French toast, I soak slices of bread in an egg and milk custard base accented with Italian herbs and garlic powder. A sprinkle of Parmigiano Reggiano adds an umami hit and crisps as it sizzles. 

Then in the same pan, I make a quick sauté of cherry tomatoes with a little balsamic vinegar to cut the tomatoes’ sweetness. Off the heat, I stir in a fistful of fresh basil leaves and a pinch of salt for a simple, savory topping for the crispy golden slices. 

Table of Contents

1. Savory French Toast Ingredients
2. How To Make Savory French Toast 
3. Make It Your Own 
4. Favorite Breakfast Pairings
5. Title
6. Savory French Toast with Parmesan, Blistered Cherry Tomatoes, and Basil Recipe

Savory French Toast Ingredients

Savory French toast takes the basic bread soaked in egg custard equation and adds savory ingredients. Instead of a maple syrup on top, a quick sauté of vegetables adds lots of color and flavor. Here’s everything you’ll need.

• Sliced bread soaks up more of the custard if it’s a few days old, but it’s not 100% necessary. I like to use an enriched bread like challah, but you can use a sandwich bread or a boule like this one with olives. Just make sure that it’s thickly sliced for the best results. 
• Eggs help the milk and seasonings cling to the bread so it fries up golden.
• Milk rehydrates the bread and adds richness to the custard. Use whole milk, 2% or unsweetened non-dairy milk if you like. 
• Italian seasoning: the same blend of oregano, basil, and other herbs you used to make spaghetti sauce is equally delicious in this recipe. Make your own or use your favorite store-bought blend. 
• Garlic powder helps tilt the flavors towards savory instead of sweet and blends seamlessly into the custard.
• Salt and pepper: these add savoriness to the dish, so there’s no mistaking it for sweet French toast.
• Parmigiano Reggiano cheese: Freshly grated cheese will stick better to the toast and create a crispy golden brown exterior. I like to garnish with a few extra pinches once the toast hits the plate. 
• Extra virgin olive oil: You’ll use olive oil to saute the French toast and to blister the tomatoes.
  • READ MORE: How to Taste Olive Oil: A Step-By-Step Guide 
  • TRY IT: Premium Extra Virgin Olive Oil from around the world.
• Cherry tomatoes: I love the Sweet 100s variety, but any cherry or grape tomato will do. Half the large ones and leave the smaller ones whole for texture. A mixture of colors is alwasy nice too.
• Balsamic vinegar tempers the sweetness of the cherry tomatoes and helps the pan juices concentrate into a savory, syrupy sauce. 
• Fresh basil leaves: Tear the leaves into bite-size pieces so they will wilt easily when stirred into the tomatoes. You can also substitute baby spinach leaves, baby kale, or chopped Swiss chard. All of these tender leaves will wilt quickly when stirred into the sizzling tomatoes. 

How To Make Savory French Toast 

Making savory French toast is so easy, a kid could do it! Sprinkling the egg-soaked bread with Parmesan cheese gives the bread a toasty golden color (and crunch). The same pan is used to make the quick blistered tomato topping. 

• Prepare the custard. Preheat the oven to 250ºF. In a large bowl, whisk together 5 large eggs, 1 cup milk, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon freshly-ground black pepper until well combined. 
• Cook the French toast. Cut 8 1/2 to 3/4-inch thick slices of challah. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Dip 2 to 3 bread slices in the egg mixture, or as many as will fit in your pan, pushing down to submerge them. Transfer to the skillet and sprinkle each slice with 1 tablespoon finely grated Parmigiano Reggiano. Reduce heat to medium and cook until golden brown on the bottom, about 2 minutes. Flip slices so they’re cheese-side-down and cook on the second side until golden brown, 3 minutes. Transfer to the baking sheet and place in the oven to keep warm. Repeat the process with the remaining bread and custard mixture, adding a little extra olive oil to the pan if necessary. 
• Prepare the tomato topping. Return the skillet to medium-high heat and add the remaining tablespoon olive oil. Carefully add 1 pint (2 cups) halved cherry tomatoes and cook, stirring occasionally, until the tomatoes are blistered and begin to collapse, 2 minutes. Add the remaining 1/4 teaspoon salt and 1 tablespoon balsamic vinegar, and let it sizzle until reduced to a syrupy consistency, about 30 seconds. Turn off the heat and stir 1 cup basil leaves through the tomatoes. If you’re keeping the French toast slices warm in the oven, transfer them to a platter. Top them with the tomatoes and a final sprinkle of parmesan and serve.

• Add a little fruit with this Citrus Salad Recipe or Watermelon Salad with Pistachios and Honey
• For a full brunch spread, keep it simple with Hot Mint Tea, Greek Iced Coffee, or a boozy coffee beverage like Carajillo.
• Round it out with a mixture of snacky bites by adding a Mezze spread or an antipasto platter.
• You could always build a French toast buffet, starting with my savory recipe, but also offering sweeter options like this Overnight Baked French Toast and Blueberry Orange French Toast.

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