>> Tuesday, January 18, 2011
Hello, 700th post! And h.e.l.l.o. to a breakfast that will blow your mind. First, the back story: Our all-time favorite bakery bread is the Rosemary-Salt loaf from Wegmans. We pick one up almost every Friday night and make sandwiches.
(Like this new version of THE LOVER sandwich that's drenched in pesto.)
Thing is -- no matter how much we eat on Friday night, we're always left with scraps of bread the next day. Several tablespoons of condiments, too. We usually just snack on them around lunch time. Not this weekend, though.
I got this crazy idea to make french toast.
Though it even sounded strange to me at first . . . those thoughts quickly disappeared when I tasted all the herbs, maple syrup, and Parmesan. The first time I tried it, I made enough just for me. One thick slice. Stephen sneaked a taste and begged me to make it again on Sunday.
I happily obliged.
BASIL PESTO FRENCH TOAST
What you'll need . . .
- 3 large eggs
- 3 tablespoons pesto
- 6 tablespoons milk or almond milk
- 1 tablespoon honey
- 4 to 6 thick slices of soft bread, preferably some herbed variety
Method . . .
- Crack your eggs into a small bowl.
- Add in the pesto, milk, and honey.
- Whisk until well combined.
- Heat a pan over medium-high heat. Spritz generously with canola oil.
- Soak bread slices in the egg mixture until well saturated.
- Cook as you would "normal" french toast. Flipping until set in the middle and well browned.
- Serve with maple syrup and butter.
Before no time at all, you'll have consumed every bite. It's one of those "trust me" moments. TRUST ME that the combo of pesto and french toast is a winner. This recipe would be perfect for a brunch with friends. Definitely a conversation starter!
Do you have a great pesto recipe? Or know where to find one? We bought our pesto at Wegmans, but would love to learn to make our own! Too, we'd love to try a vegan version of this recipe -- so if you have ideas, just leave a comment or email us at neverhomemaker [at] gmail [dot] com.
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