In this savory take on a breakfast favorite, slices of ciabatta are dipped in a custard infused with Parmesan and thyme and are then baked. Served with a dab of tapenade and arugula lightly dressed with a honey-lemon vinaigrette, it’s a perfect casual supper.
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I really don't understand the negative review. This was a quick, easy and novel dinner. French toast is almost a misnomer. The result is more like small free form stratas. I scooped the remaining parmasan egg mixture over all the bread slices and they puffed up in the oven. I made a quick olive tapanade from another FC recipe while the toasts baked and we ate it all with a regular green salad and vineagrette. I'm sure the arugula salad would have been even better. My kids loved it (one ate it with the tapanade, one without) and thought it was "so crazy" that we were having French toast for dinner. Another plus: a very economical, vegetarian dinner.
This was really egg-y and heavy with surprisingly little flavor. None of us enjoyed it and I received specific requests not to make it again.
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