Savoury French toast
If you already love delicious French toast, you'll surely appreciate this surprisingly savory version, which is just as moist as ever, and can be eaten on its own or as an accompaniment to meat or vegetables, for example.
3,415
30 min.
Easy
4 people
9 IngredientsLast modified on: March 2nd 2025
For 4 people, you will need:
- 1
4 slices bread - 2
60 g liquid cream - 3
60 g whole milk - 4
2 egg yolks - 5
4 tablespoons poultry cooking juices - 6
4 tablespoons dry white wine - 7
50 g butter - 8
salt - 9
pepper - Total weight: 530 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Resting: 10 min.
Cooking: 9 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 4 min.
Stage 2 - 2 min.
Stage 3 - 2 min.
Add 4 tablespoons poultry cooking juices, 4 tablespoons dry white wine, salt and pepper, then mix again.
Stage 4 - 3 min.
Pour the mixture onto a large plate, place the pieces of bread on top and turn them over.
Stage 5 - 10 min.
Leave to rest for at least 10 minutes, turning 1 or 2 times so that the bread absorbs as much of the mixture as possible.
Stage 6 - 4 min.
In a large frying pan over high heat, pour 50 g butter and, when frothy, place the soaked bread slices on top.
Stage 7 - 5 min.
Brown well on both sides.
Stage 8
Serve piping hot, on its own or with meat or vegetables.
Remarks
For a more gourmet version, leave out the milk and double the amount of cream.
If you don't have poultry juices, meat juices or a little broth will work just as well. If you don't want to use any, remember to add a little more salt.
Just before serving, you can add a dash of white wine, or even a few drops of vinegar, to the slices of bread for a touch of freshness.
If you don't have poultry juices, meat juices or a little broth will work just as well. If you don't want to use any, remember to add a little more salt.
Just before serving, you can add a dash of white wine, or even a few drops of vinegar, to the slices of bread for a touch of freshness.
Keeping: Enjoy immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 300 RDI=120 % | 2,310 RDI=220 % | 130 RDI=20 % | 1,410 RDI=70 % | 5,890 RDI: 70 % |
| Per 100 g | 60 RDI=20 % | 440 RDI=40 % | 30 RDI=4 % | 270 RDI=10 % | 1,110 RDI: 10 % |
| Per person | 80 RDI=30 % | 580 RDI=50 % | 30 RDI=5 % | 350 RDI=20 % | 1,470 RDI: 20 % |
How much will it cost?
- For 4 people : 1.55 €
- Per person : 0.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Naan, Polenta à la Comtoise, Cannelés, Chocolate rice pudding, Gâteau Basque , ... See them all 66
Liquid cream
Like these other recipes: Little vanilla, clementine and chestnut verrines, Cockles and cabbage with smoky cream sauce, Smoked eggs, Plum and almond panna cotta, Raw beetroot mousse with walnuts, ... See them all 167
Butter
Like these other recipes: Pan-baked hash brown (Hash-brown casserole), Chestnut and hazelnut biscuits, Panettone, Crème de foie gras, Pretzels, ... See them all 461
Dry white wine
Like these other recipes: Pan-fried salmon with white cabbage, Seven-hour lamb, Creamy risotto with vegetables , Mackerel Fillets in White Wine, Pork chops in the oven, ... See them all 68
Other recipes you may also like
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.December 31th 20131.12 M 13.4 45 min.
Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat.October 3rd 2019216 K3.8 15 min.
How to rehydrate dried mushrooms
Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have...April 5th 2017349 K4.8 1 hour 10 min.
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...September 3rd 2017275 K 24.9 40 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...October 3rd 2018221 K4 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.