This herb-flecked take on French toast leans into fresh parsley, thyme, and chives whisked right into the custard, so every bite carries a bright, savory lift instead of the usual sweet syrup routine. Pasteurized eggs and a touch of sea salt build a rich, well-seasoned soak, and a slow sizzle in butter gives each slice a deep golden crust with a tender, custardy center. Cooking low and slow until the interior hits a safe 160°F keeps the texture soft without ever turning soggy, and serving it hot off the skillet is part of the appeal. The herb blend does a lot of the flavor work here, turning a simple breakfast staple into something that tastes a little more special. It's an easy dish to build around your own low FODMAP pantry picks for the bread and toppings, letting the herby custard and buttery pan-sear stay the real stars of the plate.
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Grindstone Bakery Super Grains Multigrain Sourdough Whole Pan Bread 24 OZ
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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