Savory Parmesan French Toast with Tomato Basil Topping


  • 1 lb grape tomatoes, halved
  • 4 garlic cloves, sliced thin
  • 5 tbsp olive oil, divided
  • kosher salt and freshly ground black pepper
  • pinch sugar
  • 1 tsp balsamic vinegar
  • 2 tbsp chopped fresh basil
  • 2 large eggs
  • 1 1/3 cups milk
  • 3 tbsp all-purpose flour
  • 1/4 cup finely grated Parmesan cheese + 1 1/2 cups shredded on the large wholes of a box grater
  • 5-7 (1-inch) slices Italian or French bread
Heat oven to 450 degrees and adjust the rack to the middle position.  Toss the tomatoes with garlic, sugar,  and 1 tablespoon of the oil.  Season with salt and pepper and arrange them cut side up on a rimmed baking sheet.  Roast until the skins begin to brown on bottom, about 20 minutes.  Allow to cool slightly, then transfer to a bowl and toss with the basil and balsamic vinegar.  Set aside.
Meanwhile, whisk the eggs in a shallow dish with milk, flour, finely grated parmesan, 1/4 tsp salt, and 1/4 tsp pepper.  Spread the shredded parmesan in another shallow dish or large plate.
Working 3 pieces of bread at a time, soak the slices in the milk mixture for 5 minutes, flipping halfway through.  One at a time, remove each slice from the mixture, then transfer to the shredded parmesan, pressing gently on both sides to adhere the cheese to the bread.  Repeat with the remaining bread
Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering.  Cook 3 slices of bread turning once, until browned and crispy, about 2-3 minutes per side.  Transfer to a large plate and cover loosely with foil.  Repeat with the remaining 2 tablespoons of oil and the remaining 3 slices of bread.
Serve topped with the roasted tomato mixture.
Serves 3. From Pink Parsley

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