Thursday, January 13, 2011

Savory French Toast

So the other day I was perusing the Cooking Channel, like I do on occasion. There was this fabulous French cooking show on, French Food at Home, and the cute chef was whipping up a batch of savory french toast. Which then got me thinking. About french toast.

Which isn't something I normally do.

I generally dislike french toast.

Like, whenever I make it, I usually make some for my husband and daughter and then pour a bowl of cereal for myself.

But the idea of making it savory instead of sweet got stuck in my head. And I couldn't stop thinking about it.

After much thought, I decided to go for it.



I browned up some sausage and then added onion, garlic, green bell pepper and a touch of salt and pepper.


Yummy.



Then I whisked together eggs, milk and cinnamon for the custard we're going to dip the bread into.



Dip the bread in the custard and place it on a skillet or griddle. I used basic french bread but if there's another kind that speaks to you more, use that.

While the french toast is cooking, whisk up some bearnaise sauce. I used the recipe in the Better Homes & Gardens cookbook. Because I love that cookbook.


Serve it up on the table family style.





Oh my lanta! The sausage topping drizzled with bearnaise sauce made these perfect. This hater of french toast loved every bite! If you don't like bearnaise sauce, you could always try it with syrup. Although, I think it lost a little something when I tried it with syrup.

Savory French Toast
Serves 4-6

1 lb. sausage (I used the chicken variety)
1 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
salt and pepper

1 loaf of french bread
4 eggs
1/2 c. milk
two pinches of ground cinnamon
a dash of nutmeg

Bearnaise sauce or maple syrup


In a large skillet, brown sausage until cooked through. Add in bell pepper, onion, garlic, salt and pepper. Stirring often, cook for another 3-5 minutes, until the bell pepper and onion have softened.

Preheat your griddle or skillet/

In a bowl, whisk together eggs, milk, cinnamon and nutmeg. Slice french bread and dip each slice into the custard mixture. Place the slices on the hot griddle or skillet. Cook until golden brown, flip and cook until golden brown on the other side.

Server french toast with sausage heaped on top and drizzled with bearnaise sauce. Enjoy!


1 comment:

  1. Looks good. I'll have to pass this on to Matt since he's the breakfast maker!

    ReplyDelete

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