Thick-cut bread gets soaked in a fragrant custard of eggs, milk, and a generous mix of fresh parsley, thyme, and chives, so every slice is infused with herby flavor before it ever hits the skillet. Pan-frying in butter gives each piece a deep golden crust while the inside stays soft and custardy, and a quick check with a thermometer means you'll nail that perfect texture every time. A spoonful of fresh ricotta and a scatter of torn parsley on top add a creamy, bright finish that makes this feel special enough for a weekend brunch. The herbs here do a lot of the seasoning work on their own, giving the dish plenty of savory depth without leaning on a shaker at the table. It's a great pick if you're keeping things low on added salt but still want a French toast that tastes anything but plain. Best enjoyed fresh out of the pan, this one doesn't hold well as leftovers, so plan to serve it right away.
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In a large shallow bowl or baking dish, whisk together the pasteurized eggs, milk, parsley, thyme, chives, and salt until the mixture is uniform and the herbs are evenly distributed.
Lay the bread slices in the custard in a single layer and let them soak for 2 minutes, then flip and soak the other side for 2 more minutes, until each slice feels heavy and saturated but is not falling apart.
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