Savory Parmesan French Toast with Tomato-Basil Topping

By á-161741

Ingredients

• 1 1/2 lbs grape tomatoes, halved
• 6 garlic cloves, sliced thin
• 6 Tbs olive oil, divided
• kosher salt and freshly ground black pepper
• pinch sugar
• 2 tsp balsamic vinegar
• 3 Tbs chopped fresh basil
• 3 large eggs
• 2 cups milk
• 1/4 cup all-purpose flour
• 1/4 cup finely grated Parmesan cheese + 2 cups shredded on the large wholes of a box grater
• 8-10 (1-inch) slices Italian or French bread

Preparation

Step 1

Heat oven to 450 degrees and adjust the rack to the middle position. Toss the tomatoes with garlic, sugar, and 2 tablespoons 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 4 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 4 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 4 slices of bread. Serve topped with the roasted tomato mixture.