Flavorful Baked Savory French Toast

This delicious twist on the classic breakfast favorite is just as fluffy and tasty as regular French toast, but packed with way more flavor. It takes inspiration from Bombay toast, a savory Indian breakfast. In this version, the bread gets soaked in a mix of eggs and half-and-half, seasoned with ground coriander, ginger, turmeric, cumin, and black pepper.

Savory French Toast CasserolePhoto byReal Simple Magazine

Plus, onion, Fresno chile, and cilantro amp up the egg mixture, creating a super flavorful custard for soaking up that day-old bread. Instead of frying each slice, the bread is arranged in a dish and baked until it’s golden brown. Don’t forget the chutney on the side; its sweetness perfectly balances the savory goodness of the dish. This is a perfect dish to make for any brunch gathering.

Best Bread for this Recipe:

You can use any soft bread you have on hand, but keep in mind that crusty bread won’t turn out as fluffy and soft on the edges. If you go for brioche or challah, though, this recipe will be super rich and delicious!

How to Make this Recipe

Ingredients you will needL

• Cooking spray
• 1 1-lb. loaf day-old soft white bread, sliced 3/4 in. thick
• 10 large eggs
• 2 cups half-and-half
• 1/2 cup finely chopped fresh cilantro, plus more for garnish
• 1/2 cup finely chopped red onion (from 1 onion)
• 2 1/2 tsp. kosher salt
• 3/4 tsp. ground turmeric
• 1/2 tsp. ground coriander
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. ground cumin
• 1/4 tsp. ground ginger
• 1 medium Fresno chile, stemmed, seeded, and finely chopped (about 2 Tbsp.)
• Chutney (such as mango or mint), for serving

Follow these simple instructions:

1. Spray a 13-by-9-inch baking dish with some cooking spray. Layer the bread in the dish, making sure the slices overlap and fit snugly.

2. In a big bowl, whisk together the eggs. Then mix in the half-and-half, cilantro, onion, salt, turmeric, coriander, pepper, cumin, ginger, and chile until everything is well blended. Pour this egg mixture over the bread slices, pressing down gently to make sure they soak up the liquid. Let it sit until the bread has soaked up most of the egg mixture, which should take at least 30 minutes but can go up to 24 hours. If you’re soaking it for more than an hour, cover it and place it in the fridge, then let it sit out for 30 minutes before you bake it.

3. When you’re ready, preheat your oven to 350°F. Bake it for about 35 to 40 minutes until it’s golden and puffed up. Serve it hot with a splash of chutney on top.

This Recipe was Published on Real Simple.