Savory French Toast

Name: Savory French Toast
Yield: serves 6
Ingredients: 5 ounces bacon (about 6 slices); 2 onions, cut into 1/4-inch dice; 12 ounces button mushrooms, stemmed and quartered; 6 large eggs; 1 1/2 cups heavy cream, half-and-half, or milk; 1/2 cup grated Parmesan cheese (about 1 1/2 ounces), plus more for serving; 1 teaspoon coarse salt; 6 1-inch-thick slices bread, such as sourdough, each cut into 3 long strips, preferably day-old; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil

January 26, 2012

Recipe information

Yield
serves 6

Ingredients

5 ounces bacon (about 6 slices)

2 onions, cut into 1/4-inch dice

12 ounces button mushrooms, stemmed and quartered

6 large eggs

1 1/2 cups heavy cream, half-and-half, or milk

1/2 cup grated Parmesan cheese (about 1 1/2 ounces), plus more for serving

1 teaspoon coarse salt

6 1-inch-thick slices bread, such as sourdough, each cut into 3 long strips, preferably day-old

2 tablespoons unsalted butter

2 tablespoons vegetable oil

Preparation

Step 1
Heat a skillet over medium heat. Add the bacon; cook until browned, 3 to 4 minutes. Remove the bacon with tongs; drain on paper towels; set aside. Add the onions to the skillet with the bacon drippings; cook, stirring constantly, until the onions begin to soften, about 3 minutes. Add the mushrooms; cook until tender and most of the liquid released has evaporated, 5 to 6 minutes. Transfer the mixture to a bowl to cool. When cool, set aside half the mixture; finely chop the other half.
Step 2
Whisk together the eggs, cream, Parmesan, and salt in a medium bowl. Stir in the finely chopped vegetable mixture; set aside.
Step 3
Place the bread strips in a shallow baking dish large enough to hold them in a single layer. Pour the egg mixture over the bread; soak 10 minutes. Turn the strips over, and soak 10 minutes more, or until the bread is soaked through.
Step 4
Preheat the oven to 250°F. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread strips until golden brown, 2 to 3 minutes per side. Transfer to the wire rack; place in the oven while cooking the remaining bread.
Step 5
Wipe out the skillet; repeat with the remaining butter, oil, and bread. Heat the remaining onion mixture in a small skillet until warm. Serve the French toast warm, topped with the remaining onion mixture, crumbled bacon, and Parmesan, if desired.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsBacon Cured Meat Meat Button Mushroom Mushroom Vegetable Main Breakfast Brunch Lunch Nut Free Fry Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes