Expand Your Brunch Repertoire: Savory French Toast

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Few things recharge the batteries like a proper brunch to welcome the long awaited weekend: When coffee on the go takes a backseat to the French press and rushed oatmeal fixings are replaced by more indulgent brunch recipes, prepared with time, care—and good company.

Why we love this recipe

As a well-experienced bruncher, who takes any opportunity to sip mimosas with my friends from morning into the afternoon, I’m always on the hunt for new inspiration to expand my brunch repertoire. Having burned my fair amount of waffles and overcooked a load of frittatas in an effort to try and satisfy both my savory palate and friends’ sweet tooths, I have learned the hard-earned lesson: Often, less is more. Needless to say, I was thrilled to find that our community member, Akbar Whillock, has answered my brunch prayers with this straight-forward, savory brunch recipe, that not only delivers in taste, texture, and presentation, but is simple to customize—making it possible to satisfy everyone at the table, without putting in too much extra effort.

So, hit the snooze button this weekend, and invite your friends over for a stress-free, easy-prep brunch to savor those beautiful weekend mornings. Here’s what you need to know to get your French toast right, every time.

French Toast 101

The bread

The most common mistake when making French toast is slicing your bread too thinly. To achieve that perfect balance between a rich, soft center, and golden, crispy edges, it’s essential to cut your bread at least 0.5-in/2-cm thick, and make sure not to soak your bread in the egg but simply dunk it in, coating both sides.

The dairy

For a more rich taste, and to achieve that perfect spongy center, we recommend adding a little heavy cream to your egg wash along with the milk. Of course, for a lighter version you can substitute for low-fat milk. However, a little cream does go a long way!

The spice

We used garlic paste for this recipe, you can also use fresh garlic, however, make sure to chop it very finely, or turn it into a paste in a mortar to make sure it does not burn once it hits the pan. To turn up the heat on your French toast, add a generous splash of your favorite hot sauce to the egg-wash, or stay in the French lane and add a teaspoon of Dijon mustard. If you’d rather head towards sweeter territories, dust your french toast with cinnamon and sugar once out of the pan.

The herbs

Once again, finely chopping is key keep your toast from burning. We used parsley, but you can play around with most green herbs, such as basil, cilantro, or chives.