Savoury French Toast with Caramelized Tomatoes

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • 4 eggs
  • 1 cup milk 250 mL
  • 2 tsp garlic powder 10 mL
  • 2 tsp dry mustard 10 mL
  • 1 tsp chili powder 5 mL
  • ¾ tsp salt, divided 6 mL
  • ¾ tsp sugar, divided 6 mL
  • 8 slices (each ½-in./1-cm thick) French bread (preferably day-old)
  • 1 tbsp olive oil, divided 15 mL
  • 2 tbsp grated Sensations by Compliments Parmigiano Reggiano, Aged 24 Months 30 mL
  • 1 ½ cups halved lengthwise, grape tomatoes 375 mL
  • pinch of cracked black pepper
  • 1 avocado, thinly sliced
  • ½ cup ricotta cheese 125 mL

Directions

  • Step 1

    In large shallow baking dish (such as 13 X 9 in./3 L), whisk together the eggs, milk, garlic powder, dry mustard, chili powder, ½ tsp (2 mL) salt and ½ (2 mL) tsp sugar. Place bread slices into egg mixture, turning them to fully soak.

  • Step 2

    In large non-stick skillet, heat 2 tsp (10 mL) olive oil on medium heat. Working in batches, cook bread to brown bottom side, 1 to 2 min. Sprinkle with grated cheese, flip over to brown second side. Repeat steps for all toasts; keep warm in oven.

  • Step 3

    Wipe out skillet; add remaining olive oil; bring to medium-high heat. Add tomatoes. Sprinkle with pepper, remaining salt and sugar. Cook until skins begin to blister, 1 to 2 min. Stir only occasionally to avoid breaking up tomatoes. Sprinkle with parsley. Remove from heat.

  • Step 4

    Divide bread slices onto 4 plates, top with avocado slices and spoonful ricotta per serving. Spoon tomato mixture overtop.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 460
  • Fat 23 g
  • Saturated Fat 7 g
  • Carbs 44 g
  • Sugar 6 g
  • Protein 21 g
  • Cholesterol 210 mg
  • Fibre 4 g
  • Sodium 990 mg