French toast deluxe

Recipe from: 5/9/2002 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 5
    thick slices firm white bread, crusts removed
  • 250
  • 4
    extra-large eggs
  • 1
  • oil for frying
  • olive oil
  • 250
    brown mushrooms, chopped
  • fresh chopped herbs such as parsley and origanum
  • 250
    bacon rashers



Preheat the oven to 160 °C, grease a baking sheet and set aside.
Arrange the bread slices in a single layer in a dish.
Beat the cream, eggs and salt together and pour over the bread.
Leave to soak for 1 minute, turn and soak for another minute (most of the liquid should be absorbed but the bread shouldn't be so soggy it breaks).
Remove the bread from the dish and place on a clean baking sheet or tray.
Heat a little oil in a large heavy-based pan until very hot. Fry the bread until golden brown and crisp on both sides.
Remove with a spatula, drain on paper towels and arrange on a greased baking sheet.
When all the slices of bread have been fried, place the baking sheet in the oven and bake for about 5 minutes or until the toast is puffed out.
While you're making the French toast, start cooking the mushrooms and bacon.
Heat a little oil in a pan and fry the mushrooms until lightly browned.
Scatter with the fresh herbs and season well with salt and pepper.
Sprinkle with a few drops of balsamic vinegar just before serving.
Roll up the rashers of bacon, secure with cocktail sticks and arrange on a baking sheet.
Grill under the oven grill until done.
Serve with the French toast as soon as it is done.


Read more on: bake  |  grill  |  shallow-fry


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