Savoury French Toast

Is French Toast Really French?!

So it turns out that the name is quite misleading and a recipe quite similar to what we know as French Toast today was actually whipped up in the Roman Empire. The delicious sweet treat was first named as “French Toast ” after Joseph French who introduced it to the 17^th century England. Then it was brought to America by early settlers.

In France, the dish is called “pain perdu,” meaning “lost bread.” Lost because it was originally made  from stale bread in order to make use of bread that would otherwise have been thrown away. I still strongly believe that atleast a day old bread should be used to make French Toast as it’s firm enough to hold it’s shape after being soaked in the egg mix.

Savoury French Toast – A Taste Of Nostalgia 

One of the most nostalgic memories of my childhood is waking up on Sunday mornings to the aroma of French toast. Not just any French toast but my father’s special Savoury French Toast. Years later, when I started cooking, or to be more accurate, when my kids started demanding a variety for breakfast and lunch boxes,this recipe came to my rescue. It’s quick and simple but has a wide margin for innovation. I dedicate this recipe to the good times spent with my father.

If You Liked This Recipe, Also Check Out

Chai Spiced French Toast

Fruit And Chocolate Stuffed French Toast 

Baked French Toast 

French Toast Mini Trifle 

Ingredients For Savoury French Toast:
6 bread slices
3 eggs
Fresh coriander leaves,chopped
1 stalk spring onion,chopped
½ cup milk
1 teaspoon black pepper
¾ teaspoon salt ( or to taste)
2-3 tablespoons vegetable oil for frying

Optional :
½ cup chicken, boiled and shredded or any left over, cooked, grilled chicken
or
½ cup cooked chicken mince
or
Chopped button mushrooms
or
Any other vegetables of your choice but not the ones that are excessively juicy like tomatoes because they will increase the amount of liquid in the recipe.

This Is What You Need To Do:

Neatly cut out the centre of all the slices along the crusty part , leaving at least ¼ inch of bread with the crust. You will be left with a window frame kind of shape ( a square or rectangular, empty from inside).

Now prepare the filling for our bread window frames. In a bowl mix eggs, coriander leaves, spring onion, salt, pepper and milk.

Then crumble up the bread that you scooped out from the middle of the slices and add to the rest of the mixture.

Heat a nonstick frying pan on medium low heat, add 1 tablespoon vegetable oil. Place two bread frames in the pan (do not overcrowd the pan because you will need space for turning them over).

Spoon the mixture back into the frames from where we took out the bread. Make sure the filling is of the same thickness as are the edges. Let it cook on low heat, slide a spatula under it, turn it over….it should be golden in color.

Cook on the other side, press the center slightly with the spatula, if no liquid oozes out then it’s cooked. Repeat with other slices.

If the heat is high then the toast will be over-cooked on outside but the filling will remain under-cooked. Repeat with the remaining bread frames and filling.

It is a wonderfully quick and easy recipe for lunch box. Enjoy !