This savory take on French toast skips the usual cinnamon-sugar route entirely, leaning into fresh parsley, thyme, and chives whisked right into the egg custard for a bright, herby flavor in every bite. Thick-cut bread slices soak up that custard until they're heavy and saturated, then get pan-fried until deep golden and crisp at the edges. It's a naturally savory dish, built on herbs and good bread rather than any sweetened glaze or syrupy topping, which makes it an easy fit if you're watching added sugar closely. A finish of fresh ricotta and torn parsley keeps the plate simple and savory all the way through. Great for a weekend brunch when you want something hearty and satisfying without reaching for the syrup bottle.
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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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