Savory Parmesan French Toast

By lorik

Serve with Hollandaise, Bacon Jam or Tomato Chutney.

Ingredients

• Hollandaise:
• Serves 2 to 4
• Neutral cooking oil, such as canola or peanut oil, for frying
• 4 large eggs
• 1/2 cup whole or 2% milk
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 teaspoon dry mustard powder, or more to taste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon hot sauce, such as Tabasco
• Freshly ground black pepper, to taste
• 1 large garlic clove, peeled and crushed
• 6 slices good-quality bread, cut 3/4- to 1-inch thick
• Freshly minced herbs, such as chives or flat-leaf parsley, for garnish
• 3 egg yolks
• 1/4 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 1 dash hot sauce
• 1/2 cup butter

Details

Adapted from thekitchn.com

Preparation

Step 1

Turn the oven to the warming setting. Line a sheet pan with paper towels and set it near your workspace.

Combine the eggs, milk, and cream in a blender and pulse until well combined. Transfer mixture to an 8x8 baking dish or shallow pan. Whisk in the Parmesan, mustard powder, salt, hot sauce, and a very generous amount of black pepper, followed by the garlic clove.

Pour about 1/4- to 1/2-inch of oil into a large cast iron skillet (or heavy, flat-sided pan) and heat over medium to medium-high heat until the temperature of the oil reaches 365°F to 375°F on an instant-read thermometer.

While the oil is heating, add 2 pieces bread to the batter and soak, flipping frequently, until thoroughly saturated with liquid, 1 to 2 minutes. Add the bread to the hot oil and cook until the bread is golden brown; flip and continue cooking, about 2 minutes per side. (Reduce or increase heat, as necessary, to keep oil temperature around 365°F.)

Gently shake excess oil from the bread and place on the paper towel-lined sheet pan. Pat the toast with additional paper towels to remove excess oil, if necessary. Transfer the sheet pan to oven to keep warm, and continue cooking the remaining bread.

Garnish the French toast with chopped herbs and Parmesan cheese. Serve with a lightly tossed side salad and additional condiments such as bacon jam, tomato jam, or pesto, if desired.

Leftovers can be stored in a sealed container and reheated in the toaster oven.

Hollandaise:

In the blender, add the egg yolks, dijon mustard, lemon juice, and hot sauce. Blend until smooth. (It's not very much liquid, so I tipped the blender on it's side to help it blend up. See photos.)

In a small bowl in the microwave, melt butter completely so that it's very hot.

Open the top spout of your blender. Turn the blender on low and pour in the hot butter. It should thicken immediately.

Immediately pour the sauce into a measuring cup or bowl. Place the bowl into another bowl of very hot water. (You want to keep the sauce hot, but if you microwave it, it will curdle.)

Pour the sauce over each serving. Whisk the sauce if it starts to separate.

Per serving, based on 2 servings. (% daily value)
Calories 726 Fat 42.9 g (66%) Saturated 22.9 g (114.6%) Trans 0.1 g
Carbs 49.4 g (16.5%) Fiber 3.6 g (14.5%) Sugars 10.5 g Protein 35.4 g (70.8%) Cholesterol 477.6 mg (159.2%) Sodium 1651.3 mg (68.8%)