Thursday, June 14, 2012

Savory French Toast with Chevre & Truffle Honey

If you have some bread that didn’t get gobbled up at your party last night, day old baguette is perfect for making French Toast. This savory take on the sweet classic is topped with fresh chevre and Tartuflanghe honey. No idea how to pronounce that, but this Acacia honey with white truffle is pretty special. See Charlotte for help with Italian if needed.

4 thick slices Slow Dough baguette
1/2 cup milk
2 eggs
Kosher salt, a pinch or to taste
1 tablespoon herbes de Provence
Lucky Layla butter
Pure Luck Plain Chevre
Tartuflanghe truffle honey

Beat the eggs, milk, salt and herbes de Provence in shallow bowl. Soak both sides of bread in egg mixture just long enough to soften. Over medium/low heat, melt 1 tablespoon of butter in a frying pan until foaming, but not browned. Cook the soaked bread on both sides until golden brown. Wipe pan clean and cook remaining slices, repeating steps above. Spread chevre on each slice and top with honey.

1 comment:

Unknown said...

this looks delicious! I've also become a fan of the savory bread pudding, for when there's a *lot* of leftover bread.

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