Savory French Toast
This savory breakfast can be baked in the oven or cooked in a skillet on the stove. A great accompaniment to eggs and a great breakfast or brunch to serve to anyone who likes savory recipes.
Servings: 8 servings
Ingredients
- 1 lb loaf French Bread or similar (sliced 1" thick)
- 4 eggs
- 3/4 cup milk
- 3/4 cup chicken broth
- 1/2 teaspoon chicken bouillon (for extra flavor) if you don't use you may want to add a pinch of salt
- pinch or 1/8 teaspoon poultry seasoning
- 1/4 cup grated Romano or Parmesan Cheese
Cranberry Maple Syrup
- 1/4 cup cranberry sauce
- 1/4 cup maple syrup
Instructions
- Preheat oven to 350°
- Butter a 13x9 casserole dish or similar, or have a skillet ready to heat and add butter just after heating it.
- Place sliced bread on a baking sheet and bake for 10 minutes, turning it over after 5 minutes so each side gets a chance to dry out a bit and crisp up. This will help the egg mixture soak in nicely without the bread being soggy.
- In a shallow bowl mix the eggs, milk chicken broth, chicken bouillon, and poultry seasoning with a fork or egg beater until mixed well and fluffy.
- Dip each piece of bread into the egg mixture, so all sides are coated but don't let them sit in it to get soft and soggy, then place the pieces into a casserole dish.
- Top with grated cheese.
- Cover with foil.
- Bake the casserole dish for 20 minutes covered, then 10 minutes uncovered.
- Or cook the sliced on a heated and buttered skillet until golden on both sides and cooked through.
Cranberry Syrup
- Place cranberry sauce in a strainer so it's thin and smooth, mix with maple syrup.
- The syrup can be served heated or cold.