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Ultimate savoury French toast

By: Victoria Glass

Published: 3 Oct 22
Updated: 25 Mar 24

Inspired by Rowley Leigh’s famous Parmesan custard and anchovy toast, this savoury French toast recipe makes a delicious and easy brunch. It’s also a great way to use up stale bread.

Time for something sweet? Try our mixed berry pain perdu.

Easy
September 2022

Test kitchen approved

Serves 2
Hands-on time 15 min. Cooking time 10 min

Inspired by Rowley Leigh’s famous Parmesan custard and anchovy toast, this savoury French toast recipe makes a delicious and easy brunch. It’s also a great way to use up stale bread.

Time for something sweet? Try our mixed berry pain perdu.

Nutrition: per serving

Calories: 328kcals
Fat: 19.6g (9.6g saturated)
Protein: 20.3g
Carbohydrates: 16.8g (3.5g sugars)
Fibre: 1.6g
Salt: 2.2g

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Ingredients

6 anchovy fillets in oil, drained
1 small garlic clove, crushed
2 medium free-range eggs
100ml whole milk
30g parmesan, very finely grated
2 tbsp finely chopped flatleaf parsley
2 slices stale bread, not too thick
Unsalted butter for frying

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Method

Using a pestle and mortar (or a fork at a push), mash the anchovies and garlic into a paste then scrape them into a shallow dish that’s big enough to fit 2 slices of bread in. Whisk in the eggs, milk, parmesan and parsley, then season with a generous grind of black pepper. Store in an airtight container away from direct sunlight for up to 3 months.
Soak the bread for a couple of minutes on each side, or until all the egg has been absorbed. The Parmesan and parsley will not sink into the bread fully, so spread any remaining mixture over the top – it will form a delicious cheesy crust.
Melt a generous knob of butter in a large frying pan and fry the soaked bread over a medium heat for a couple of minutes each side, or until golden and slightly caramelised. Be careful not to burn it – the parmesan can catch very easily if left unsupervised.