Baked Parmesan French Toast with Tapenade and Arugula Salad
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.
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):
photo: Scott Phillips
From Fine Cooking 122
, pp. 13
February 21, 2013