Writer. Cook. Chocolatier. Celebrationist.
parmesan french toast

Savory French toast…perfect for when you’re craving breakfast-for-dinner, or breakfast for lunch, or breakfast for breakfast… or whenever.  Top with fried or poached eggs, and Tomato Jam for extra flavor.

  • 6 1” slices challah bread
  • 1/4 c. your choice of mustard
  • 1 c. lowfat milk
  • 3 eggs
  • 1 c. grated cheddar, swiss, or parm.
  • 1tbsp. butter- cut into 6 pieces.
  1. Preheat oven to 400F.
  2. Spread mustard on one side of the challah slices. Place challah in a single layer in a Pyrex baking dish, mustard side up. In medium-sized bowl whisk together milk and egg, when mixture is thick and eggy, pour evenly over bread slices.
  3. Sprinkle with cheese. Disperse diced butter over challah. Let it sit and soak up egg mixture for about a half hour.
  4. Place in oven and bake until puffy and golden (about 1/2 hr).
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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack