Categories: Meals
Ingredients
- 6 large eggs
- 1 cup freshly grated Parmigiano-Reggiano
- 1 cup half-and-half
- About 1 tbsp. freshly stripped thyme leaves
- Freshly grated nutmeg, about 1/8 tsp
- Salt and pepper
- 8 slices stale, good-quality white peasant or Italian bread
- 4 tbsp. butter
- Cherry Tomato, Basil and Balsamic Sauce (see recipe)
- Mushrooms, Marsala & Mascarpone Sauce (see recipe)
- Simple Creamed Spinach (see recipe)
Directions
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eheat oven to 200. In a shallow bowl or dish, whisk the eggs, cheese, half-and-half, thyme and nutmeg; season with salt and pepper.
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Heat a large griddle or cast-iron skillet over medium. Working with 2 slices of bread at a time, soak the bread in the egg mixture, about 20 seconds on each side. Melt 1 tbsp. butter in the griddle for each batch of French toast; lift the bread from the dish and let the excess egg batter drain. Cook the toast until it is deeply golden on each side and springs back when pressed with your finger, about 2 minutes per side. Place in the oven or tent with foil to keep warm.
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Top with Cherry Tomato, Basil and Balsamic Sauce, Mushrooms, Marsala & Mascarpone Sauce or Simple Creamed Spinach Sauce.