Breakfast / Brunch
French Toast with Lemon-Parmesan Sauce
Everyone has their own recipe for French toast, each one with unusual twists and turns. Our savory French toast is out of the ordinary, but it does not fail to please a crowd.
FOR THE FRENCH TOAST, BROIL:
FOR THE LEMON-PARMESAN SAUCE, WHISK:
Challah is a traditional Jewish yeast bread enriched with eggs. If you can't find challah, brioche or Texas toast are also good substitutes.
Preheat broiler with rack 6 inches from element.
Whisk together eggs, cream, salt, and black pepper in a deep dish. Add bread and soak 10 minutes, turning often.
For the lemon-Parmesan sauce, whisk egg yolks, 2 Tbsp. milk, and Dijon in a bowl; whisk mixture into remaining milk.
Melt remaining 1 Tbsp. butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes.
Slowly whisk egg yolk-milk mixture into flour mixture. Increase heat to medium-high and continue whisking until mixture comes to a boil. Reduce heat to medium, stirring often, until sauce coats the back of a spoon, 2–3 minutes. Remove sauce from heat and stir in Parmesan, zest, cayenne, and nutmeg; season with salt.
Top French toast with asparagus, sauce, and prosciutto.
Toasting bread under the broiler first dries it out, allowing it to soak up more of the egg-cream mixture.
Asparagus has fibrous ends. To remove the tough ends, just snap the spear where it naturally breaks.
% Daily Value*
Total Fat 49g 75%
Saturated Fat 23g 114%
Cholesterol 443mg 147%
Sodium 1613mg 67%
Carbs 41g 13%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.