Rating: 3.6 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 10 Ratings

Instead of breakfast, make a cozy dinner of homemade French toast sticks by adding a few unexpected toppings, such as bacon, onions, mushrooms, and grated Parmesan cheese. Serve with a simple green salad for a perfectly balanced meal.

Martha Stewart Living, April 2001

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Servings:
6
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Ingredients

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Directions

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  • Heat a skillet over medium heat. Add bacon; cook until browned, 3 to 4 minutes. Remove bacon with tongs, drain on paper towels, and set aside. Add onions to skillet with bacon drippings; cook, stirring constantly, until onions begin to soften, about 3 minutes. Add mushrooms; cook until tender and most of the liquid released has evaporated, 5 to 6 minutes. Transfer mixture to bowl to cool. When cool, finely chop half the mixture, and set aside the other half.

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  • In a medium bowl, whisk together eggs, cream, Parmesan, and salt. Stir in the finely chopped vegetable mixture.

  • Place the bread strips in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn strips over, and soak until bread is soaked through, about 10 minutes more.

  • Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread strips until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread.

  • Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Heat remaining onion mixture in a small skillet until warm. Serve French toast warm, topped with reserved onion mixture, crumbled bacon, and Parmesan, if desired.

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Reviews

10 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0