An idea gleaned from Nathalie’s blog, cuisiner, tout simplement. Prepare the basic batter for a French toast: Eggs beaten with milk; flavor it with tomato paste, dip in Parmesan; fry in butter.
I like the French name for French toast: Pain perdu (lost bread).
I have adapted her recipe by adding some spices to the batter and only adding the cheese at the end; if the toasts are fried with the Parmesan straight on, the cheese will harden and the toasts will not have a chance to cook.
- 6 slices of day-old French bread (regular loaf, soft)
- 2 large eggs
- 3/4 cup of milk
- 1 tsp of tomato paste or red pepper paste
- salt, pepper, 1 tsp of Aleppo pepper, 1/2 tsp of oregano or wild zaatar
- 1 cup of parmesan or mozzarella balls
- 1/2 cup of bacon bits or ham (optional)
- butter or oil as needed
- Cut the bread in slices; beat the eggs and milk with the spices and tomato or red pepper paste. Dunk the slices in the batter, heat the skillet with butter and oil and fry the slices on both sides gently for 5 minutes.
- Sprinkle the bread with cheese (and ham or bacon if using); cover the pan to allow the cheese to soften and serve.