Baked Parmesan French Toast with Tapenade and Arugula Salad

Serves 4

by Laraine Perri
from Fine Cooking
Issue 122
Last Edit Date: 2/8/2013 1:04:43 PM

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.

more about:

1 Tbs. unsalted butter, softened
4 large eggs
2 oz. Parmigiano-Reggiano, grated on the small holes of a box grater (about 3/4 cup)
1/2 cup whole milk
1 Tbs. minced fresh thyme
1/4 tsp. Tabasco sauce
Kosher salt and freshly ground black pepper
8 3/4-inch-thick slices ciabatta bread
1 Tbs. fresh lemon juice
1/4 tsp. honey
1 Tbs. extra-virgin olive oil
5 oz. baby arugula (about 5 lightly packed cups)
1/4 cup store-bought or homemade tapenade

Position a rack in the center of the oven and heat the oven to 425°F. Butter a large rimmed baking sheet.

In a 9x13-inch baking dish, whisk together the eggs, Parmigiano, milk, thyme, Tabasco, 1/4 tsp. salt, and 1/8 tsp. pepper. Put the bread in the dish in a single layer, turn to coat on both sides, and let sit, turning once more, for 5 minutes.

Arrange the bread on the baking sheet. With your fingers, gather any remaining cheese from the baking dish and spread it over the slices. Bake until the bottoms are golden, 8 to 10 minutes. Flip and continue baking until the bottoms are golden, about 5 minutes.

Meanwhile, in a large bowl, combine the lemon juice, honey, 1/4 tsp. salt, and a few grinds of pepper; whisk in the olive oil. Add the arugula and toss.

Serve the French toast with the salad and tapenade on the side.

nutrition information (per serving):
Calories (kcal): 500; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 7; Protein (g): 24; Monounsaturated Fat (g): 8; Carbohydrates (g): 58; Polyunsaturated Fat (g): 2; Sodium (mg): 1250; Cholesterol (mg): 210; Fiber (g): 3;