Fresh eggs whisked with milk and a generous handful of parsley, thyme, and chives create a fragrant custard that soaks deep into thick-cut bread, turning it fully saturated and ready for the skillet. Pan-frying in butter until each slice turns deep golden gives you crisp, savory edges with a soft, custardy center — this is a far cry from sweet, cinnamon-dusted French toast. A dollop of fresh ricotta and a scatter of torn parsley on top finish it off with a creamy, herby brightness that makes this feel like a proper savory brunch dish. Since the whole thing hinges on bread, eggs, herbs, and butter rather than any sauces or thickeners, it's an easy one to build into a gluten free morning spread. Serve it hot, straight from the pan, for the best texture and flavor.
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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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