I’ve always loved French toast. Nice and crispy on the outside and soft and pillowy on the inside. The vanilla and cinnamon are so warm and inviting. It’s such a nice way to start the day, don’t you think?
Well, I’ve turned this classic breakfast on its head a little bit recently and swapped out a few ingredients to make a SAVORY French toast. It was so yummy! The process was the same so it was a really easy breakfast to put together and one I will definitely be making again. Soon. My hubby said it was one of the best breakfasts he’s had in a long time, so I would say that makes it a winner of a recipe.
Parmesan French Toast
¼ cup milk
½ teaspoon garlic powder
Salt and pepper to taste
Fresh thyme, leaves off of about 2 sprigs
Two slices of French bread (or other hearty crusty bread) cut in half
Shredded Parmesan cheese
Serve with two eggs, cooked to your liking, but over easy is best because runny yolk is the perfect syrup substitute.
In a shallow dish, whisk together the eggs, milk, garlic powder, salt & pepper, and thyme.
Dunk the bread pieces in the egg mixture until coated well.
In a skillet over medium heat, add enough olive oil to coat the pan. Place the egged bread pieces in the hot oil and cook until golden brown, just a few minutes. Sprinkle some shredded parmesan on one side before flipping over (however much you want). While that cooks for another few minutes to golden brown, sprinkle more parmesan on the already browned side.
In the meantime, cook your eggs.
And serve. Also, serve with some bacon on the side, because….bacon.