Ultimate savoury French toast

Ultimate savoury French toast

Inspired by Rowley Leigh’s famous Parmesan custard and anchovy toast, this savoury French toast recipe makes a delicious and easy brunch. It’s also a great way to use up stale bread.

Ultimate savoury French toast

Time for something sweet? Try our mixed berry pain perdu.

 

  • Serves icon Serves 2
  • Time icon Hands-on time 15 min. Cooking time 10 min

Inspired by Rowley Leigh’s famous Parmesan custard and anchovy toast, this savoury French toast recipe makes a delicious and easy brunch. It’s also a great way to use up stale bread.

Time for something sweet? Try our mixed berry pain perdu.

 

Nutrition: per serving

Calories
328kcals
Fat
19.6g (9.6g saturated)
Protein
20.3g
Carbohydrates
16.8g (3.5g sugars)
Fibre
1.6g
Salt
2.2g

Ingredients

  • 6 anchovy fillets in oil, drained
  • 1 small garlic clove, crushed
  • 2 medium free-range eggs
  • 100ml whole milk
  • 30g parmesan, very finely grated
  • 2 tbsp finely chopped flatleaf parsley
  • 2 slices stale bread, not too thick
  • Unsalted butter for frying
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Using a pestle and mortar (or a fork at a push), mash the anchovies and garlic into a paste then scrape them into a shallow dish that’s big enough to fit 2 slices of bread in. Whisk in the eggs, milk, parmesan and parsley, then season with a generous grind of black pepper. Store in an airtight container away from direct sunlight for up to 3 months.
  2. Soak the bread for a couple of minutes on each side, or until all the egg has been absorbed. The Parmesan and parsley will not sink into the bread fully, so spread any remaining mixture over the top – it will form a delicious cheesy crust.
  3. Melt a generous knob of butter in a large frying pan and fry the soaked bread over a medium heat for a couple of minutes each side, or until golden and slightly caramelised. Be careful not to burn it – the parmesan can catch very easily if left unsupervised.

Nutrition

Calories
328kcals
Fat
19.6g (9.6g saturated)
Protein
20.3g
Carbohydrates
16.8g (3.5g sugars)
Fibre
1.6g
Salt
2.2g

delicious. tips

  1. Scale it up: An indulgent brunch or lunch for two, this recipe will scale up to feed a larger crowd easily.

Buy ingredients online

Recipe By

Victoria Glass

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
April 2024 delicious magazine cover

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas leftover recipes

Cheesy panettone French toast

Sweet, citrus-studded panettone and cheese? Trust us, it’s a match...

Save recipe icon Save recipe icon Save recipe

Comfort food recipes

Eggy-bread grilled cheese sandwich

When you can’t choose between eggy bread or a toastie...

Save recipe icon Save recipe icon Save recipe

Christmas canapés

Anchovy rarebit

Lucas Hollweg recommends eating this rarebit just as it is...

Save recipe icon Save recipe icon Save recipe

Smoked haddock recipes

Smoked haddock, bacon and parmesan dip

Serve this cheesy dip, made with smoked haddock and crispy...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.