Savory French Toast

I have always wanted to make a baked French toast...one with some nice fruit on the bottom and cinnamon and spices melding through it. So when it was my turn to choose the recipe for Martha Monday I was searching for that when I came across a Savory French Toast! Perfect! For breakfast...lunch...or dinner! We had it for dinner tonight!! But for me it is great for breakfast too because I don't like things too sweet for breakfast. When I eat French toast I never put syrup on it just butter....so this is a kicked up version of the perfect French Toast!

From Martha Stewart Living, April 2001

Ingredients
5 ounces (about 6 slices) bacon
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 slices 1-inch-thick bread, such as sourdough, each cut into 3 long strips
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Directions
1.Heat a skillet over medium heat. Add bacon; cook until browned, 3 to 4 minutes. Remove bacon with tongs, drain on paper towels, and set aside. Add onions to skillet with bacon drippings; cook, stirring constantly, until onions begin to soften, about 3 minutes. Add mushrooms; cook until tender and most of the liquid released has evaporated, 5 to 6 minutes. Transfer mixture to bowl to cool. When cool, finely chop half the mixture, and set aside the other half.
2.In a medium bowl, whisk together eggs, cream, Parmesan, and salt. Stir in the finely chopped vegetable mixture.
3.Place the bread strips in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn strips over, and soak until bread is soaked through, about 10 minutes more.
4.Preheat oven to 250 degrees. 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 wire rack; place in oven while cooking remaining bread.
5.Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Heat remaining onion mixture in a small skillet until warm. Serve French toast warm, topped with reserved onion mixture, crumbled bacon, and Parmesan, if desired.


I cut the recipe in half, because I have a small family, but added more Parmesan cheese. I did follow the recipe pretty close (for me)...except I added my Bonne Herbes to the eggs, cream, Parmesan mixture, and I didn't soak it for 10 minutes on each side. I think I would do that if I was to put it in a baking dish and bake it in the oven. I didn't feel the need to keep it warm in the oven until served...I just served when I was finished browning the toasts strips.
I also dusted it with a little garlic powder...since I like my grilled cheese with Parmesan and garlic powder...so...why not?


The other difference was by mistake...the mushrooms that I had were in the fridge were there too long and I really didn't feel comfortable using them...so I went without...to my daughter's delight...I might add. Mushrooms are not one of her favorites yet (I have been able to sneak them in here and there). So other than the shallots instead of the onions and no mushrooms...

...and the added herbs (also fresh chives from the garden). I didn't use the bacon grease to cook the shallots I used butter and olive oil, then I put some aside and spooned that over the top,I was thinking the onion sauce they spoon over perogies! then the bacon and the fresh grated Parmesan cheese!


Yes...it was a lovely tender, yet crisp on the outside tasty bite! Savory with a little salty flavor from the bacon and cheese.

Maranda had hers without the shallots, but she didn't forget...



the bacon! You can leave out the bacon if you want a vegetarian meal! Great with a salad!

To check out how other's had made their savory French toast be sure to visit
Brette at Martha and Me
Pru from Prefecting Pru
Feel free to join us for Martha Mondays!