Chive French Toast Recipes

SAVORY FRENCH TOAST CASSEROLE WITH CHIVES

Steps:

• Preheat the oven to 425°F.
• Add butter to microwave-safe dish and microwave in 30-second intervals, stirring in between, until completely melted.
• Meanwhile, cut your bread into cubes, about 1-inch long on each side. Dice your shallots.
• In a medium mixing bowl, whisk together eggs, milk, diced shallots, salt, pepper, and paprika.
• Pour melted butter into a 9x13-inch casserole dish. Pour cubed bread on top.
• Next, pour your egg mixture on top of the bread, making sure to coat all of it.
• Top with cheese as evenly as you can and bake for 25 minutes, until cheese starts to turn golden brown.
• Remove from oven and set on a cooling rack. Garnish with chopped chives and serve warm.

FRENCH TOAST BREAD PUDDING

Steps:

• Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.
• Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).
• Preheat oven to 325 degrees. Bake bread pudding until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.

PARMESAN & CHIVE FRENCH TOAST

Steps:

• In a fying pan (big enough for 2 slices to cook in) on low-medium heat add 2 tbsp of butter. In a small bowl whisk the egg, milk, salt, pepper, 1 tbsp of Grana Padano (or parmesan cheese) and 1 tbsp of finely sliced fresh chives. Drench each sourdough slices in the French toast mixture (approx. 10 seconds each side). Once the butter starts to bubble, add the drenched slices of sourdough into the fying pan. Cook this side of the French toast for about 1 minute until you see the toast start to brown. Flip French toast slowly to avoid splashing the hot butter. Add the remaining Grana Padano and minched chives on top of each French toast, cook for another 1 minute until brown. Transfer the French toast to your plate and eat while still warm! Note: if you are serving it with marinara for dipping, place your sauce in a microwave-proof dish and heat for 30 seconds after step 5.

CHIVE FRENCH TOAST

Steps:

• With a fork, beat together the eggs through salt.
• Use fork's tines to pierce the bread in several places so it will absorb the batter.
• Place bread slices in batter and let steep about 1 minute on each side.
• Melt half the butter over medium heat in a large non-stick skillet and tilt to coat pan.
• Add bread slices to pan and cook, 2-3 minutes to a side, adding, melting and spreading the other half of the butter when you turn the slices. Toast should be deep golden brown.
• Serve at once, by itself.
• If you wish, spread with cream cheese or sour cream flavored w/ a little lime zest and top with smoked salmon.
• You can also serve with just butter or cut into smaller pieces and serve as simple hors d'oeuvres.

FRENCH TOAST WITH SALTED CARAMEL AND CREME FRAICHE

Steps:

• To make the caramel: Using a food processor, pulverize the granulated sugar into fine powder or dust. In a pot, heat the water over medium heat. As the water begins to slowly heat, carefully pour the pulverized sugar into the center of the pot, creating a mound. Do not touch or mix the sugar into the water, let it dissolve on its own. Once the sugar-water begins to boil, keep a close eye on it: in a few minutes the water will boil away and then the sugar will begin to boil. Watch closely, the second the molten sugar begins to turn a light brown or caramel color, take it off the heat and add the whipping cream and butter. Cook's Note: Careful, it will spatter. Whisk the mixture until smooth. Add a big pinch of fleur de sel and whisk to incorporate.
• To make the French toast: In a big bowl, combine the eggs, milk, vanilla bean, sugar, and sea salt. Beat these ingredients together. In a frying pan, heat the unsalted butter over medium heat. Dip the bread slices in the egg mixture, turning the bread to coat evenly. Allow the excess egg mixture to drip back into the bowl and add the bread to the hot butter. Fry the bread for about 1 minute per side, or until golden. Turn the heat down to medium low and cook for 1 to 2 minutes on each side. Repeat as necessary.
• Serve the French toast in stacks slathered with caramel and topped with a dollop of creme fraiche.

CHEESY FRENCH TOAST WITH HAM & GRILLED VINE TOMATOES

Steps:

• Heat the grill to high. In a shallow bowl, whisk together the eggs, milk, cheese and chives. Melt the butter in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp, then keep warm in a low oven if you need to.
• Place the vine tomatoes on a baking tray, drizzle with a little oil and season with salt and pepper. Grill until they start to soften and blister. On a large platter, pile up the cheesy French bread, grilled tomatoes, sliced ham and a pile of watercress, and let everyone dig in.

MUSHROOM-HERB STUFFED FRENCH TOAST

Steps:

• In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside., In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top, spread side down., In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture., In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.