Savory Parmesan French Toast with Mushrooms

This savory French toast has crisp edges and a tender center, with Parmesan and thyme in the custard. Use sturdy bread that can absorb the egg mixture without falling apart. The recipe serves four.

Serves: 4
Prep: 12 minutes
Cook: 18 minutes

Ingredients

• 8 slices day-old country bread, about 3/4 inch thick
• 4 large eggs
• 3/4 cup milk
• 1/2 cup finely grated Parmesan
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon black pepper
• 2 tablespoons butter, divided
• 8 ounces cremini mushrooms, sliced
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley

Method

1. Whisk the eggs, milk, Parmesan, thyme, and pepper in a shallow dish. Dip each bread slice for about 10 seconds per side, letting excess custard drip back.
2. Heat 1 tablespoon butter in a large skillet over medium heat. Cook the bread in batches for 3 to 4 minutes per side until browned and cooked through.
3. Transfer cooked slices to a warm plate. Add olive oil and the remaining butter to the skillet.
4. Add mushrooms in a single layer and cook for 5 to 7 minutes, stirring occasionally, until browned and their liquid has evaporated.
5. Season mushrooms with a pinch of salt, spoon them over the toast, and finish with parsley and extra Parmesan.

Variations

Use grated aged cheddar in place of half the Parmesan, or add a handful of spinach to the mushrooms near the end. A wide skillet helps the mushrooms brown instead of steam.

Storage and reheating

Refrigerate leftovers in a covered container for up to 2 days. Reheat toast in a skillet or toaster oven; warm mushrooms separately until hot.

For breakfast planning, read the early-morning breakfast prep guide and weekly breakfast grocery list. Schedule a savory brunch in the Lucru Home meal planner.