This was another food I made for Easter dinner. In lieu of making scratch dinner rolls, I used some thick homemade bread slices from loaves I baked earlier in the week to make these, saving me some time and effort in making a bread side for our dinner.
Savory French Toast Sticks are just what they sound like they would be. They're thick slices of bread cut into sticks, then dipped in an egg, milk, and savory-seasoned batter before frying in olive ad/or vegetable oil.
For my batch of Savory French Toast Sticks, in addition to the beaten eggs, I used coconut milk (both DIL and I avoid cow's milk), salt, black pepper, fresh parsley, dried oregano, garlic powder, and a couple of tablespoons of Parmesan cheese for the batter. I rolled the dipped bread sticks in additional Parmesan cheese before frying on four sides in a skillet with a combo of olive oil and vegetable oil.
I made these earlier in the day, then reheated on a baking sheet and covered with foil in the oven just before dinner. These were very tasty, even as leftovers the next day we all thought they were good.
The bread I used was our usual homemade half whole wheat/half white sandwich and toast bread. However, I also think these would be tasty if made with whole slices of a narrow French baguette to use as a side for a soup or salad supper, like garlic bread but more flavorful and with the added bonus of protein from eggs and milk. Or, served as appetizers for a snack-y type of meal.
A week ago I mentioned I had scrubbed up several clay flower pots to use for serving foods on the Easter table. The Savory French Toast Sticks were one of the foods for which I used 2 plastic wrap-lined clay pots, one at each end of the table.
Have you tried a non-sweet French toast before?
I have not tried savory French toast before. The concept sounds good, but I'm having a hard time wrapping my brain around it. I may have to try them and, I bet, after I taste them, I will like them.
ReplyDeleteHi Live and Learn,
DeleteIf you've had and enjoyed a savory egg and cheese strata (made with bread slices), this would be similar, just not as much egg batter.
Was there any kind of dipping sauce or are these just eaten as is? That sounds like something to bring to work to eat at my desk. Like Live and Learn, I'm trying to get around the savory part but I'm sure it will be quite good.
ReplyDeleteAlice
Hi Alice,
DeleteA dipping sauce would be sooooo good with these. I wish I'd thought of that! Like I said to Live and Learn, the savoriness is comparable to an egg, cheese, bread strata. Perhaps these are a cross between strata and Parmesan bread sticks.