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A slice of the savory french toast with the veggie topping on a plate next to a knife and fork.
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Savory French Toast with Parmesan, Blistered Cherry Tomatoes, and Basil

Savory french toast with crisp parmesan and a juicy sautéed tomato topping is a fun twist on the cinnamon-scented classic.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breads, Breakfast, brunch
Cuisine: American/Mediterranean
Diet: Vegetarian
Servings: 8
Author: Ivy Manning

Ingredients

  • 5 large eggs
  • 1 cup milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 8 slices challah or brioche bread ½ to ¾-inch thick
  • 2 tablespoons extra virgin olive oil plus more as needed
  • ½ cup finely grated Parmigiano Reggiano plus more for garnish
  • 1 pint cherry tomatoes halved
  • 1 tablespoon balsamic vinegar
  • 1 cup fresh basil leaves torn into bite size pieces

Instructions

  • Prepare the custard. Preheat the oven to 250ºF. In a large bowl, whisk together the eggs, milk, Italian seasoning, 1/2 teaspoon of the salt, and the pepper until well combined.
  • Cook the French toast. Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium high heat. Dip 2 to 3 bread slices in the egg mixture, or asn many will fit in your pan, pushing down to submerge them. Transfer to the skillet and sprinkle each slice with 1 tablespoon of the cheese. Reduce heat to medium and cook until golden brown on the bottom, 2 minutes. Flip 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 neecessary.
  • Prepare the tomato topping. Return the skillet to medium high heat and add the remaining tablespoon of oil. Carefully add the 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 balsamic vinegar and let it sizzle until reduced to a syrupy consistency, about 30 seconds.
  • Finish and serve. Turn off the heat and stir the basil through the tomatoes. Place 1 to 2 slices of the French toast on each plate. Top with the tomatoes, a final sprinkle of parmesan, and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.

Nutrition

Calories: 279.7kcal | Carbohydrates: 30.3g | Protein: 12.5g | Fat: 12g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 5.5g | Trans Fat: 0.01g | Cholesterol: 137.2mg | Sodium: 577.5mg | Potassium: 296.7mg | Fiber: 1.8g | Sugar: 4.4g | Vitamin A: 810.6IU | Vitamin C: 14mg | Calcium: 193.1mg | Iron: 2.8mg

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