Savoury French Toast with Caramelized Tomatoes

Prep time: 10min
Total time: 30min
Serves: 4
4
eggs
1 cup
milk
250 mL
2 tsp
garlic powder
10 mL
2 tsp
dry mustard
10 mL
1 tsp
chili powder
5 mL
¾ tsp
salt, divided
6 mL
¾ tsp
sugar, divided
6 mL
8 slices
(each ½-in./1-cm thick) French bread (preferably day-old)
1 tbsp
olive oil, divided
15 mL
2 tbsp
grated Sensations by Compliments Parmigiano Reggiano, Aged 24 Months
30 mL
1 ½ cups
halved lengthwise, grape tomatoes
375 mL
pinch of cracked black pepper
1
avocado, thinly sliced
½ cup
ricotta cheese
125 mL
Per serving (1/4 of the recipe):
calories
460
fat
23 g
saturated fat
7 g
carbs
44 g
sugar
6 g
protein
21 g
cholestrol
210 mg
fibre
4 g
sodium
990 mg

Directions

  1. In large shallow baking dish (such as 13 X 9 in./3 L), whisk together the eggs, milk, garlic powder, dry mustard, chili powder, ½ tsp (2 mL) salt and ½ (2 mL) tsp sugar. Place bread slices into egg mixture, turning them to fully soak.

  2. In large non-stick skillet, heat 2 tsp (10 mL) olive oil on medium heat. Working in batches, cook bread to brown bottoms only, 1 to 2 min., first. Then sprinkle (top sides) with cheese, flip over to brown. Repeat steps for all toasts; keep warm in oven.

  3. Wipe out skillet; add remaining olive oil; bring to medium-high heat. Add tomatoes. Sprinkle with pepper, remaining salt and sugar. Cook until skins begin to blister, 1 to 2 min. Stir only occasionally to avoid breaking up tomatoes. Sprinkle with parsley. Remove from heat.

  4. Divide bread slices onto 4 plates, top with avocado slices and spoonful ricotta per serving. Spoon tomato mixture overtop.