3 Ways to Make Savory French Toast

Ingredients

• 6 slices Thick Sliced Bread (day‑old, hollow center) (cut thick, hollowed out for extra egg soak)
• 6 large Eggs (room temperature)
• 1/2 cup Whole Milk (for classic French toast egg mix)
• 1 tsp Dijon Mustard (adds tang to classic mix)
• 1 pinch Ground Nutmeg (optional warm spice)
• 1/4 tsp Cayenne Pepper (for a mild heat)
• to taste Salt
• to taste Black Pepper
• 1/4 cup Gruyère Cheese (grated)
• 2 tbsp Parmesan Cheese (freshly grated)
• 1 slice Ham Slice (thin, for topping classic toast)
• 1 tbsp Chives (chopped, garnish)
• 1/2 cup Coconut Milk (full‑fat, for Indian toast egg mix)
• 1/2 tsp Turmeric Powder (bright yellow color)
• 1 Shallot (finely chopped)
• 1 Serrano Pepper (seeded and minced)
• 1/2 Tomato (diced)
• 1 tbsp Cilantro (chopped)
• 1 tsp Chaat Masala (or Cho Masala) (store‑bought Indian street‑food spice mix)
• 2 tbsp Ghee (clarified butter) (for cooking Indian toast)
• 2 tbsp Ketchup (for serving Indian toast)
• 1 tsp Dashi Powder (instant dashi granules)
• 1 cup Water (for dashi solution)
• 1 cup Cabbage (shredded)
• 2 stalks Scallion (green onion) (chopped, divided between mix and garnish)
• 2 slices Bacon (cut into bite‑size pieces)
• 4 oz Shrimp (peeled, deveined, chopped)
• 2 tbsp Okonomi Sauce (Japanese savory sauce, store‑bought)
• 1 tbsp Mayonnaise (Japanese Kewpie mayo preferred)
• 1 tsp Pickled Ginger (thinly sliced)
• 1 tsp Dried Seaweed Flakes (nori) (for garnish)
• 1 tsp Bonito Flakes (katsuobushi) (for garnish)
• 2 tbsp Neutral Oil (vegetable or canola) (for frying Japanese toast)
• 2 tbsp Butter (for classic toast pan)

Instructions

1. Prepare Bread

   Slice the bread thickly (about 1‑inch) and hollow out the center of each slice, leaving a sturdy rim to hold the custard.

   Time: PT5M

2. Classic French Toast Egg Mix

   In a mixing bowl whisk together 3 eggs, 1/2 cup whole milk, 1 tsp Dijon mustard, a pinch of nutmeg, 1/4 tsp cayenne, salt, pepper, 1/4 cup grated Gruyère and 2 tbsp grated Parmesan until smooth.

   Time: PT5M

3. Soak Classic Bread

   Place 2 hollowed bread slices in the egg mixture, pressing gently so the custard penetrates the center. Let sit for 2‑3 minutes.

   Time: PT3M

4. Cook Classic Toast

   Heat a skillet over medium heat, melt 1 tbsp butter. Add the soaked bread slices and cook 2‑3 minutes per side until golden brown and the interior is set but still creamy.

   Time: PT6M

   Temperature: Medium heat

5. Finish Classic Toast

   Sprinkle extra Gruyère and Parmesan on top, add a slice of ham, a fried egg (optional), and garnish with chopped chives.

   Time: PT2M

6. Indian Masala Egg Mix

   In a clean bowl whisk together 3 eggs, 1/2 cup coconut milk, 1/2 tsp turmeric, salt and pepper.

   Time: PT3M

7. Prepare Veggie Topping

   Finely chop 1 shallot, 1 serrano pepper (seeded), 1/2 tomato and 1 tbsp cilantro. In a small pan, sauté half of the mixture in 1 tsp ghee with 1 tsp chaat masala until softened, about 3 minutes.

   Time: PT5M

   Temperature: Medium heat

8. Soak Indian Bread

   Dip the remaining 2 hollowed bread slices into the coconut‑egg mixture, ensuring the custard reaches the center. Let rest 2‑3 minutes.

   Time: PT3M

9. Cook Indian Toast

   Heat 1 tsp ghee in a skillet over medium heat. Place the soaked bread, spoon some of the sautéed veggie mix on top, then pour a little extra egg mixture over the veggies. Cook 2‑3 minutes per side until set.

   Time: PT6M

   Temperature: Medium heat

10. Finish Indian Toast

    Top with the remaining sautéed veggies, a drizzle of ketchup, and a final sprinkle of cilantro.

    Time: PT2M

11. Japanese Okonomiyaki Egg Mix

    Dissolve 1 tsp dashi powder in 1 cup water. In a bowl whisk 3 eggs with the dashi solution, then fold in 1 cup shredded cabbage and 2 chopped scallion stalks.

    Time: PT5M

12. Prepare Shrimp‑Bacon Mix

    In a small pan, heat 1 tsp neutral oil, add 2 sliced bacon pieces and 4 oz chopped shrimp, cook until bacon is crisp and shrimp pink, then stir in 2 tbsp okonomi sauce. Set aside.

    Time: PT5M

    Temperature: Medium‑high heat

13. Soak Japanese Bread

    Submerge the final 2 hollowed bread slices in the dashi‑egg mixture, allowing 2‑3 minutes for absorption.

    Time: PT3M

14. Cook Japanese Toast

    Heat 1 tsp neutral oil in a skillet over medium heat. Add the soaked bread, spoon additional dashi‑egg mixture on top, and cook 2‑3 minutes per side until golden and the interior is set.

    Time: PT6M

    Temperature: Medium heat

15. Garnish Japanese Toast

    Top the toast with the shrimp‑bacon mixture, drizzle okonomi sauce and Kewpie mayo, add pickled ginger strips, extra scallion, seaweed flakes and bonito flakes.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

22 g

Fiber

3 g