Parmesan Pain Perdu (Savory French Toast)

Parmesan Pain Perdu (Savory French Toast)

(2 servings)    Printable Version
  • 6 (1 inch) slices of baguette - cut on a diagonal
  • 1 cup of whole milk
  • 3 large eggs - divided
  • 1/2 cup grated Parmesan cheese
  • 2 Tablespoons butter - softened
  • 1 teaspoon vinegar - for poaching eggs
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked pepper
Preheat oven to 400 degrees F with the rack in the middle. Butter a 1 quart shallow baking dish or a 9 inch pie plate. Arrange bread in 1 layer in the dish.

Whisk together milk, 1 egg, salt and pepper. Pour over the bread and press lightly to help the bread absorb the custard mixture. Let stand until absorbed or 15-20 minutes. Dot the tops of the bread slices with butter and bake uncovered until puffed and golden, 20-25 minutes.

Bring 2 inches of water to a simmer in a sauce pan. Add vinegar (if desired) to help poach the eggs cleanly. Break each egg into a dish, sliding each gently into the water one at a time. Poach 2-3 minutes (for a lightly runny yolk.)

Divide Pain Perdu between 2 plates. Lift out eggs with a slotted spoon, pat dry with a paper towel if desired, and place on top of the bread. Lightly season eggs with salt and pepper and serve.

* Note - any fresh, hearty loaf of bread works well for this recipe. I also like to use a sourdough baguette, or an olive loaf.


This is an easy brunch dish that can be doubled or tripled depending on the number of guests. This dish goes great with fresh fruit or even a field green salad if serving later in the day.

Mr Breakfast would like to thank HollyMartel for this recipe.

Comments About This Recipe
What do you think of Parmesan Pain Perdu (Savory French Toast)?
From ironman

I haven't tried this, but I am wondering where the Parmesan cheese comes into play?

Comment submitted: 1/24/2010 (#9532)





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