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Savory French toast is a delicious breakfast that’s easy to make. We like to top this French toast recipe with a handful of parmesan and herbs.
Savory French Toast is a Breakfast Recipe You’ll Love
While French toast is usually a sweet breakfast option, this recipe is the opposite. This makes a very savory breakfast.
This French toast doesn’t require any maple syrup at all. Though if you like the sweet and savory combination you can give it a try.
How to make Savory French Toast
The full recipe is below. However, I’ll share some extra tips here in the post.
I make this savory French toast using frozen garlic toast. In the egg mixture, I add in black pepper and parsley. Finally, to top it off, I use a generous handful of parmesan and more parsley.
Making this recipe is very quick and easy.
All the ingredients can be purchased easily in a grocery store.
- Box of frozen garlic Texas toast, such as Pepperidge Farm Texas Toast Garlic. Though I just used a generic store brand.
- Coarse ground black pepper
- Freeze-dried parsley
- Grated parmesan cheese
You can use regular dried parsley, but I really believe freeze dried is the way to go. The herbs hold on to their flavor well.
Tips for making this recipe
Defrost the frozen garlic toast
First, you’ll need to let the frozen garlic toast defrost a bit. You can put it in the refrigerator the night before. Or you can just leave it at counter temperature for a little bit in the morning.
Defrosting the garlic toast allows it to soak in the egg mixture better.
Poke holes in the surface of the toast
When you are ready to dip the toast in the egg batter, use a fork to poke holes across the surface. I poke each side about 10 times with a fork. By doing so, again it helps the toast absorb the egg mixture better.
Soak at least 10 seconds on each side
Once you have beaten the egg mixture, pour it into a bowl with a flat base bottom. When making French toasts, I often use a 9×13 baking dish. That way, I can soak multiple pieces of bread at once.
Soak each piece of garlic toast at least 10 seconds on each side. If your bread is still slightly frozen, that’s ok. Just let it soak a little bit longer. And make sure you poke the holes in the toast.
Cook on medium heat
Lastly, cook this savory French toast on medium heat. Adjust your burner as required though.
You don’t want the egg wash on the outside to cook too quickly and brown too much before the inside is cooked through. At the same time, you also want to make sure you get a nice toasty crust on this French toast.
This savory french toast is delicious if you can get the edges of the bread to crisp up just a tad. The inside should stay nice and fluffy and soft.
Serving this Savory French Toast
There’s more than one way to eat this breakfast.
Most simply, you can eat this plain. This savory French toast can simply be picked up and eaten just like toast. You can also cut it into strips for a more finger food experience.
In the photos, I top this savory French toast with a handful of grated parmesan and freeze-dried parsley. It was delicious this way.
The following toppings would also work well on this savory French toast:
- Smoked salmon
- Cut into strips and dipped in ketchup
- A slice of ham
- A smear of cream cheese
Looking for more French toast recipes?
I love French toast so you can find lots of recipes on The Worktop. Here are a few of the popular recipes:
If you prefer a French toast casserole, we love this Challah French Toast Casserole.
Savory French Toast
Serves: 6 slices
This savory french toast is great to serve at brunch. It’s easy to make, and full of flavor.
- 3 large eggs
- ¼ cup whole milk
- 1 teaspoon coarse ground black pepper
- 1 tablespoon freeze dried parsley
- 6 slices frozen store-bought garlic toast (such as Pepperidge Farm Texas Toast)- defrosted
In a large bowl, mix together the eggs, milk, black pepper and parsley.
Transfer the egg mixture into a flat bottom bowl. I often use a 9×13 baking pan to dip multiple slices of toast at once. Set aside.
Poke each of the garlic toast about 10 times with a fork on each side. This will help the egg mixture soak in.
Heat a skillet on medium heat.
In the meantime, dip the toast slices in the egg mixture. Make sure to soak each side at least 10 seconds. You can also soak it longer.
When the skillet is hot, carefully transfer the egg dipped toasts onto the skillet. Fit as many as you can comfortably. Cook about 4 minutes on each side, until both surfaces are browned and the toast is cooked through.Finish cooking the rest.
Serve immediately with a handful of parmesan cheese and extra parsley. Or, use your favorite toppings.
This recipe works best with defrosted garlic toast. You can leave it in the refrigerator over night, or simply leave it on the countertop for a little bit before dipping it in the egg wash.
Cal : 184kcal
Note: Nutrition information is a rough estimate.