Savory French Toast with Stone Fruit and Feta Salad


When most of us think of French Toast, the traditional oh-so-sweet breakfast bread is likely what comes to mind. If you've yet to be acquainted with the savory version, you are certainly missing out. Crusted with a bright blend of creamy herb purée and pan-fried to golden brown perfection, get ready to add this buttery delight into your at-home brunch rotation. And don't forget the simple side salad!

Serves: 6

Cook Time: 15 minutes

Prep Time: 15 minutes


1/2 bunch dill

1/2 bunch parsley

2 cups arugula

4 eggs

2 cups milk

1/2 cup cream

2 tablespoons butter

1 loaf day-old challah, sliced into 1-inch thick slices


1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

Salt and freshly ground pepper, to taste

3 peaches, sliced thin

1 apple, sliced thin

2 cups arugula

1/4 cup mint, leaves only, chopped

1/2 cup feta, crumbled


In a blender, combine the dill, parsley, arugula, eggs, milk, and cream, and blend until smooth. Pour into a casserole dish.

Preheat a nonstick skillet or griddle to medium heat, then add the butter. First dip both sides of each slice of challah into the mixture, then place into the pan or on the griddle, cooking until each side is golden and crisp. Keep pieces warm in the oven until all of the slices have been cooked.


In a large mixing bowl, add the extra-virgin olive oil, balsamic vinegar, mustard, a pinch of salt, and a grinding of pepper and whisk together. Add the peaches, apple, arugula, mint, and feta and toss to coat. Check seasonings. Serve the salad alongside the french toast.

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