savoury french toast

use a good crusty savoury day old bread

crunchy outside with a soft and chewy inside

I bought this day old "three cheese" loaf of bread (50% off!) from the grocery store and thought it would be awesome for making a breakfast bake (which is a savoury bread pudding) - but then I thought why not try savoury french toast?  I've always thought of french toast as sweet, cinnamon-y and topped with fruit...but last weekend I made french toast for visiting friends and one girl put salt and pepper on hers instead of syrup!  That's how she grew up eating french toast I guess!  That inspired me to create a savoury french toast recipe.  The oats & bacon give it a tasty crunchy outside, while the middle is soft and chewy from the bread and eggs.  

Hills, this one's for you;)

what you need:

*serves 2-3, depending on hunger level 

• 6 thick slices of day old bread (preferable not pre-sliced, and something savoury like a garlic or three cheese country loaf)
• 3 large eggs
• 3 tbsp milk
• 1 tbsp srirracha
• 3 strips of bacon (I like the taste and consistency of schneiders naturals) *omit bacon for vegetarian option*
• 1 green onion
• 1/3 cup coarse grated parmesan cheese
• 1/3 cup rolled oats (not the quick cooking kind)
• salt and pepper
• butter for frying

what to do:

1. Cook bacon until crispy and pat dry on a paper towel.
2. Thinly slice green onion (if you just washed it, make sure you dry it first with a paper towel).  Crumble bacon into a shallow dish and add sliced onions, rolled oats, grated cheese.  Toss to mix evenly.
3. Crack eggs into a shallow dish that will fit your pieces of bread.  Whisk in milk, srirracha, and add freshly ground pepper and a pinch or two of salt.
4. Place slices of bread in the egg mixture and allow it to sit for about 1 minute on both sides to soak up egg mix.  Next, place it into the oat mixture and press gently to make sure it sticks to the bread.
5. In a non-stick pan on medium heat, melt 1 tsp of butter.  Fry up french toast until golden brown on both sides, and then cover with a lid for 1-2 minutes to make sure the middle is cooked through.
6. Serve hot and enjoy!  I actually liked it with a little bit of maple syrup (sweet & savoury combo) - Ryan ate it with more srirracha!

dinner tonight!