Have a loaf of stale bread you don’t know what to do with? Revive it by making it into French toast. Use this savory French toast recipe for a mouth-watering meal that works for breakfast, lunch, or dinner.
What you’ll need
1 loaf of stale bread, 16 oz. (we suggest using brioche)
3 large eggs
1 cup whole milk
1 teaspoons fresh thyme leaves
3 tablespoons vegetable oil
Fresh ground pepper (to taste)
1-1/2 cups feta cheese (crumbled)
In a mixing bowl, combine the milk, eggs, thyme, pepper, and 1 cup of the feta cheese crumbles. Whisk together until the mixture is completely blended. Set aside and heat your oil in a skillet over medium heat. Cut your bread loaf into 1-inch slices and dip each slice of bread into the egg mixture. Scoop the bits of feta cheese onto each slice if they have all fallen onto the bottom. Once each slice is dipped into the egg mixture, place the slice into the heated oil until it’s golden on each side. This usually takes around 1-1/2 minutes per side. If your slices soak up a lot of the oil, add more as necessary. Place each slice on a plate lined with a paper towel to soak up the excess oil. Sprinkle each toast with the remaining feta cheese and top with hollandaise sauce.
What you’ll need for the hollandaise sauce
4 egg yolks
1 tablespoon fresh lemon juice
1/2 cup butter (melted)
Dash of cayenne
Dash of salt
Whisk together the egg yolks and lemon juice until the mixture is thickened and has doubled in volume. Add a little water to the bottom of a saucepan and place over medium heat until the water is barely simmering. This is to make sure the egg mixture doesn’t get too hot. Place the bowl with the egg mixture into the saucepan, whisking continually. Turn down the heat if the eggs are getting too hot to keep them from scrambling. Slowly drizzle in the melted butter and whisk together. Remove form heat and whisk in the cayenne and the salt. Drizzle the sauce on top of the loaf of bread. If your hollandaise sauce turned out too thick, add a little water to thin it to the consistency you’d like.