I reimagined classic French toast by folding fresh herbs, savory ingredients and Parmesan into the batter, then finishing each serving with an egg whose yolk remains runny, making Parmesan French Toast an intriguing option for breakfast, brunch or dinner.

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I never expected savory to beat sweet, but this BEST EVER Easy Savory French Toast did. I riff on Parmesan French Toast, folding grated Parmesan and bright fresh chives into the custardy mix so every bite snaps with flavor.

A nicely cooked egg with a runny yolk finishes it, making it feel decadent and a little reckless, and yes it fits both French Toast Brunch Ideas and a quick dinner when you want something fancy without the fuss. I mess up the timing sometimes, but I always go back for another slice.

Trust me, you will be surprised. So good.

Ingredients

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Thick slightly stale bread soaks up custard, adds carbs and some fiber, chewy not mushy.
Eggs give protein and structure, make it rich and custardy, yolks add extra fat.
Parmesan or Gruyere adds savory saltiness and umami, melts and browns real nice.
Milk or half and half thins the batter, adds creaminess and more calories.
Fresh herbs like parsley chives and thyme brighten the dish, add freshness and flavor.
Garlic gives savory depth and aroma, use fresh cloves or powder for ease.
Butter plus a touch of olive oil browns the toast, gives richness and crispy edges.
Topping eggs add extra protein, runny yolks bring silkiness and more savory heft.

Ingredient Quantities

8 thick slices bread (brioche, challah, sourdough or country loaf), slightly stale

4 large eggs for the batter

1 cup whole milk or half and half

1/2 cup grated Parmesan or Gruyere

1 teaspoon Dijon mustard

1 clove garlic, minced or 1/2 teaspoon garlic powder

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives or green onions

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons unsalted butter plus 1 tablespoon olive oil

4 large eggs for topping

Optional pinch red pepper flakes or lemon zest

How to Make this

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1. Preheat oven to 200 F (or lowest setting) and put a wire rack on a baking sheet to keep finished toast warm, or skip if you will serve right away. If your bread is very fresh, cut into 8 thick slices and dry in a 300 F oven 8 to 10 minutes so it soaks without falling apart.

2. In a wide shallow dish whisk together 4 large eggs, 1 cup whole milk or half and half, 1/2 cup grated Parmesan or Gruyere, 1 teaspoon Dijon mustard, 1 clove minced garlic or 1/2 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives or green onions, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until smooth. Add an optional pinch of red pepper flakes or a little lemon zest now if you like.

3. Heat a large skillet over medium low heat and add 2 tablespoons unsalted butter plus 1 tablespoon olive oil. The oil helps stop the butter from burning so use both, trust me.

4. Working one slice at a time, press each slightly stale bread slice into the batter so it absorbs for about 15 to 30 seconds per side. Dont let it get soggy; you want it saturated but still hold together. Let excess drip off back into the dish.

5. Add soaked bread to the hot skillet and cook 3 to 4 minutes per side until golden and crisp and the cheese in the batter is set. Avoid very high heat or the outside will burn before the center cooks. If slices are thick, cover the pan briefly for 30 to 60 seconds to help heat through.

6. Transfer cooked slices to the wire rack in the oven to stay warm and crisp while you cook the rest, and add more butter if needed between batches.

7. When all the toast is done, wipe the skillet quick, add a little butter, and fry 4 large eggs for topping. Cook sunny side up or over easy so whites are set and yolks stay runny, about 2 to 3 minutes for sunny side up, or cook one minute and flip for over easy. To speed things up you can baste the whites with hot fat or cover the pan for a minute to set them without hardening the yolk.

8. Season the eggs with a pinch of salt and pepper. If you want extra richness sprinkle a little more grated cheese on the toast while still hot so it melts, and scatter extra chives and parsley on top.

9. Serve two slices per person topped with a fried egg, finish with an optional pinch of red pepper flakes or a little lemon zest for brightness. Eat right away for best texture, the yolk makes the toast insanely good.

Equipment Needed

1. Oven plus a baking sheet and a wire rack, to keep finished toast warm in the oven (or skip if serving right away)
2. Wide shallow dish or rimmed plate for the egg batter, wide so slices soak quickly
3. Whisk for mixing the eggs, milk and cheese, simple and fast
4. Measuring cups and spoons for milk, cheese, mustard and spices
5. Box grater or microplane for the Parmesan or Gruyere and optional lemon zest
6. Serrated bread knife and a cutting board to slice the loaf without squishing it
7. Large skillet, 10 to 12 inch, nonstick or cast iron works, you need even heat
8. Spatula and tongs for flipping and moving slices, plus a plate or wire rack to rest cooked toast

FAQ

Q: Can I use any bread for this savory French toast? A: Yes, but pick a sturdy, slightly stale loaf like brioche, challah, sourdough or a country loaf. Fresh soft bread will get soggy, so if yours is new, cut it and let it sit out for a few hours or toast lightly first.

Q: How long should I soak the bread in the batter? A: For thick slices soak about 20 to 30 seconds per side, pressing gently so the custard soaks in. Don't leave it soaking like forever or it'll fall apart, and if it's very stale you might need a few extra seconds.

Q: How do I get a crispy outside and creamy inside? A: Use medium heat, a mix of butter plus a little olive oil, and a heavy skillet or cast iron. Let the toast cook undisturbed 3 to 4 minutes per side until golden. Don’t overcrowd the pan, and keep the heat steady so the center cooks without burning the crust.

Q: Can I make this ahead or store leftovers? A: You can make the batter ahead and keep it in the fridge for up to 24 hours. If you soak bread in the egg mixture, refrigerate and cook within 24 hours for safety. Leftovers keep 3 to 4 days in the fridge, and reheat best in a 350 F oven or toaster oven for 8 to 10 minutes to bring back the crisp.

Q: What’s the best way to cook the 4 topping eggs? A: Whatever you like most. I like a quick fried egg with runny yolk or a soft poach to add richness. For fried eggs use medium heat and a little butter, cook until whites set and yolk’s done how you like it. For poached eggs add a splash of vinegar to simmering water and poach 3 to 4 minutes.

Q: Can I swap milk or cheese, or add other flavors? A: Yep. Half and half or whole milk give the richest custard, heavy cream makes it extra decadent, skim or plant milks work but will be thinner. Parmesan and Gruyere both melt great, choose what you like. Add chives, parsley, thyme, a pinch of red pepper flakes or a little lemon zest for brightness.

BEST EVER Easy Savory French Toast Recipe Substitutions and Variations

Bread (8 thick slices): If you dont have brioche/challah/sourdough, try day-old ciabatta, thick-cut Texas toast, or even croissants for extra richness. Avoid very thin sandwich loafs cause they soak up too much batter.
Parmesan or Gruyere (1/2 cup): Swap with Pecorino Romano, aged sharp cheddar, or Fontina. Heads up Pecorino is saltier so cut back on the kosher salt a bit.
Dijon mustard (1 tsp): Use whole-grain mustard, spicy brown mustard, or 1/2 tsp Worcestershire sauce for a savory boost if you hate mustard.
Butter + olive oil (2 tbsp butter + 1 tbsp olive oil) and 4 topping eggs: For frying use ghee, avocado oil, or bacon fat. Instead of fried eggs try poached eggs, soft-scrambled eggs, or skip eggs and top with sautéed mushrooms or dollops of ricotta.

Pro Tips

1. Use slightly stale bread or dry fresh slices briefly in a low oven so they soak but dont fall apart. If a slice feels gummy when you press it, it soaked too long, so let the excess drip off before the pan.

2. Keep the pan at medium low and use both butter and a splash of oil so the butter browns but doesnt burn. Test with one slice first, then adjust heat between batches, and add more fat as needed to keep a nice golden crust.

3. Let the batter be well mixed but not whipped; the cheese should be evenly distributed so you dont get pockets that burn. Press each slice in for only a few seconds per side, and hold it vertically a moment to shed extra batter so it stays saturated not soggy.

4. Cook the eggs last and keep the toast warm on a wire rack in a low oven while you finish. If you want runny yolks faster, baste the whites with hot fat or cover the pan for a minute, and finish with a little extra grated cheese and fresh herbs right before serving.

BEST EVER Easy Savory French Toast Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

636

kcal

Equipment: 1. Oven plus a baking sheet and a wire rack, to keep finished toast warm in the oven (or skip if serving right away)
2. Wide shallow dish or rimmed plate for the egg batter, wide so slices soak quickly
3. Whisk for mixing the eggs, milk and cheese, simple and fast
4. Measuring cups and spoons for milk, cheese, mustard and spices
5. Box grater or microplane for the Parmesan or Gruyere and optional lemon zest
6. Serrated bread knife and a cutting board to slice the loaf without squishing it
7. Large skillet, 10 to 12 inch, nonstick or cast iron works, you need even heat
8. Spatula and tongs for flipping and moving slices, plus a plate or wire rack to rest cooked toast

Ingredients

8 thick slices bread (brioche, challah, sourdough or country loaf), slightly stale
4 large eggs for the batter
1 cup whole milk or half and half
1/2 cup grated Parmesan or Gruyere
1 teaspoon Dijon mustard
1 clove garlic, minced or 1/2 teaspoon garlic powder
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives or green onions
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter plus 1 tablespoon olive oil
4 large eggs for topping
Optional pinch red pepper flakes or lemon zest

Directions

Preheat oven to 200 F (or lowest setting) and put a wire rack on a baking sheet to keep finished toast warm, or skip if you will serve right away. If your bread is very fresh, cut into 8 thick slices and dry in a 300 F oven 8 to 10 minutes so it soaks without falling apart.
In a wide shallow dish whisk together 4 large eggs, 1 cup whole milk or half and half, 1/2 cup grated Parmesan or Gruyere, 1 teaspoon Dijon mustard, 1 clove minced garlic or 1/2 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives or green onions, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until smooth. Add an optional pinch of red pepper flakes or a little lemon zest now if you like.
Heat a large skillet over medium low heat and add 2 tablespoons unsalted butter plus 1 tablespoon olive oil. The oil helps stop the butter from burning so use both, trust me.
Working one slice at a time, press each slightly stale bread slice into the batter so it absorbs for about 15 to 30 seconds per side. Dont let it get soggy; you want it saturated but still hold together. Let excess drip off back into the dish.
Add soaked bread to the hot skillet and cook 3 to 4 minutes per side until golden and crisp and the cheese in the batter is set. Avoid very high heat or the outside will burn before the center cooks. If slices are thick, cover the pan briefly for 30 to 60 seconds to help heat through.
Transfer cooked slices to the wire rack in the oven to stay warm and crisp while you cook the rest, and add more butter if needed between batches.
When all the toast is done, wipe the skillet quick, add a little butter, and fry 4 large eggs for topping. Cook sunny side up or over easy so whites are set and yolks stay runny, about 2 to 3 minutes for sunny side up, or cook one minute and flip for over easy. To speed things up you can baste the whites with hot fat or cover the pan for a minute to set them without hardening the yolk.
Season the eggs with a pinch of salt and pepper. If you want extra richness sprinkle a little more grated cheese on the toast while still hot so it melts, and scatter extra chives and parsley on top.
Serve two slices per person topped with a fried egg, finish with an optional pinch of red pepper flakes or a little lemon zest for brightness. Eat right away for best texture, the yolk makes the toast insanely good.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.