This Savory French Toast with Herbs flips the classic brunch dish into a sophisticated savory meal. Thick bread soaks in a rich, herby custard with Parmesan and garlic, then pan-fries to golden perfection. It’s an elegant yet easy answer for brunch, lunch, or dinner.
Nothing beats a great Savory French Toast with Herbs. Whether you're a fan of Savory Breakfast or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Savory French Toast with Herbs
- Game-changer: A savory twist that redefines French toast.
- Versatile & adaptable: Swap breads, herbs, and toppings to your taste.
- Quick & easy: Ready in under 20 minutes with minimal effort.
- Divine texture: Crisp outside with a soft, fluffy, herby interior.
Ingredients & Tools
- 4 thick slices of sturdy bread (like brioche, challah, or a rustic sourdough)
- 3 large eggs
- 120 ml whole milk or half-and-half
- 30 g freshly grated Parmesan cheese
- 1 small clove garlic, finely minced or grated
- 1 tbsp freshly chopped chives
- 1 tsp freshly chopped thyme leaves
- 1/4 tsp smoked paprika
- 1/4 tsp fine sea salt, plus more for finishing
- 1/4 tsp freshly cracked black pepper
- 2 tbsp unsalted butter or olive oil, for frying
Tools: A shallow baking dish or pie plate, a sturdy whisk, a large non-stick or cast-iron skillet, and a flexible spatula.
Notes: Using a rich, eggy bread like brioche will give you the most luxurious result, but day-old sourdough works wonders for a chewier texture. Use freshly grated Parmesan for best melting.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 16 g |
| Fat: | 18 g |
| Carbs: | 24 g |
| Fiber: | 2 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Bread is the foundation. Stale, slightly dry bread is your best friend here. It soaks up the custard beautifully without falling apart. If your bread is very fresh, you can lightly toast the slices first to dry them out a bit.
- Don’t skip the garlic. A little grated garlic infused right into the custard base makes a world of difference, adding a subtle, aromatic depth that isn’t overpowering. It’s the secret flavor booster.
- Fresh herbs are non-negotiable. While dried herbs can work in a pinch, the bright, vibrant flavor of fresh chives and thyme is what makes this dish sing. They provide little bursts of freshness that cut through the richness.
- Get your pan nice and hot. You want to hear a satisfying sizzle when the soaked bread hits the butter. A properly preheated pan is the key to achieving that perfect, crispy, non-greasy exterior.
How to Make Savory French Toast with Herbs
Step 1: In your shallow baking dish, whisk the eggs, milk, Parmesan, minced garlic, chives, thyme, smoked paprika, salt, and pepper together with gusto. You want everything to be perfectly combined and the mixture should look smooth and speckled with herbs. This is your flavor-packed custard base, so take a moment to appreciate the beautiful, savory aroma.
Step 2: Place your slices of bread into the custard mixture. Let them soak for about 30-45 seconds on the first side. You’ll notice the bread eagerly drinking up the liquid. Carefully flip each slice and let the other side soak for another 30 seconds. The goal is for the bread to be fully saturated but not so soggy that it falls apart when you lift it.
Step 3: While the bread is soaking, melt the butter in your large skillet over medium heat. Swirl it around to coat the entire surface. You want the butter to be foamy and just starting to smell a little nutty—that’s the sign it’s hot enough. If using oil, it should shimmer.
Step 4: Gently lift each slice of soaked bread from the dish, letting any excess custard drip off for a second. Lay them carefully in the hot skillet. You should hear that immediate, satisfying sizzle. Don’t overcrowd the pan; cook in batches if necessary.
Step 5: Cook for 3-4 minutes on the first side, without moving them. Peek underneath—you’re looking for a deep, golden-brown crust. When it’s perfectly colored, use your spatula to flip each slice. The cooked side should feel firm and look beautifully crisp.
Step 6: Cook for another 2-3 minutes on the second side until it’s equally golden and the center feels set but still tender. You can press gently in the center—if it springs back, it’s done. The smell of toasted cheese and herbs will be absolutely irresistible by now.
Step 7: Transfer the cooked French toast to a plate. I like to give it one final flourish—a light sprinkle of flaky sea salt and another crack of black pepper right on top while it’s still piping hot. This little step wakes up all the flavors and adds a wonderful textural contrast.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 2 days.
- Freezer: Wrap slices individually and freeze for up to 1 month.
- Reviving: Reheat in a toaster or skillet until warm and crisp.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a crisp, refreshing counterpoint to the rich, eggy toast.
- Sautéed mushrooms and spinach — A warm, garlicky tangle of mushrooms and wilted spinach feels incredibly luxurious and makes the whole meal feel more complete and dinner-worthy.
- Oven-roasted cherry tomatoes — Their sweet, concentrated burst of flavor and juicy acidity cuts through the richness of the toast in the most delightful way.
Drinks
- A dry Prosecco or sparkling wine — The bubbles and acidity are a fantastic palate cleanser that lift the rich, savory notes of the dish, making each bite feel fresh and new.
- A crisp, citrusy pale ale — The hoppy, bitter notes and light carbonation stand up beautifully to the herbal and cheesy flavors without overwhelming them.
- Bloody Mary — For the ultimate brunch experience, the spicy, savory, and tangy profile of a well-made Bloody Mary is a match made in heaven.
Something Sweet
- Fresh berries with a dollop of mascarpone — After a savory main, a simple bowl of sweet, juicy berries with rich, creamy mascarpone provides a light and perfect finish.
- A square of dark chocolate — Just a little piece of high-quality dark chocolate is a sophisticated, not-too-sweet way to end the meal on a satisfying note.
- Lemon sorbet — Its bright, clean, and refreshing citrus zing is the perfect reset for your palate after the savory indulgence.
Top Mistakes to Avoid
- Using soggy, thin bread. Flimsy sandwich bread will turn to complete mush in the custard. You need a sturdy, thick-cut loaf that can hold its structure and absorb the liquid without disintegrating.
- Soaking the bread for too long. It’s a delicate balance! You want saturation, not dissolution. If you leave it in the custard for minutes on end,
Savory French Toast With Herbs
Learn how to make Savory French Toast with Herbs in under 20 minutes. This easy, elegant dish is perfect for brunch or dinner. Get the recipe and cook it tonight!
Ingredients
For the Ingredients & Tools
-
4 slices sturdy bread (like brioche, challah, or a rustic sourdough)
-
3 large eggs
-
120 ml whole milk or half-and-half
-
30 g freshly grated Parmesan cheese
-
1 small clove garlic (finely minced or grated)
-
1 tbsp freshly chopped chives
-
1 tsp freshly chopped thyme leaves
-
1/4 tsp smoked paprika
-
1/4 tsp fine sea salt (plus more for finishing)
-
1/4 tsp freshly cracked black pepper
-
2 tbsp unsalted butter or olive oil (for frying)
Instructions
-
In your shallow baking dish, whisk the eggs, milk, Parmesan, minced garlic, chives, thyme, smoked paprika, salt, and pepper together with gusto. You want everything to be perfectly combined and the mixture should look smooth and speckled with herbs. This is your flavor-packed custard base, so take a moment to appreciate the beautiful, savory aroma.01
-
Place your slices of bread into the custard mixture. Let them soak for about 30-45 seconds on the first side. You’ll notice the bread eagerly drinking up the liquid. Carefully flip each slice and let the other side soak for another 30 seconds. The goal is for the bread to be fully saturated but not so soggy that it falls apart when you lift it.02
-
While the bread is soaking, melt the butter in your large skillet over medium heat. Swirl it around to coat the entire surface. You want the butter to be foamy and just starting to smell a little nutty—that’s the sign it’s hot enough. If using oil, it should shimmer.03
-
Gently lift each slice of soaked bread from the dish, letting any excess custard drip off for a second. Lay them carefully in the hot skillet. You should hear that immediate, satisfying sizzle. Don’t overcrowd the pan; cook in batches if necessary.04
-
Cook for 3-4 minutes on the first side, without moving them. Peek underneath—you’re looking for a deep, golden-brown crust. When it’s perfectly colored, use your spatula to flip each slice. The cooked side should feel firm and look beautifully crisp.05
-
Cook for another 2-3 minutes on the second side until it’s equally golden and the center feels set but still tender. You can press gently in the center—if it springs back, it’s done. The smell of toasted cheese and herbs will be absolutely irresistible by now.06
-
Transfer the cooked French toast to a plate. I like to give it one final flourish—a light sprinkle of flaky sea salt and another crack of black pepper right on top while it’s still piping hot. This little step wakes up all the flavors and adds a wonderful textural contrast.07
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