Wheat Free Herb Savory French Toast

Total time30 min

Prep time10 min

Cook time15 min

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Ingredients

2 servings

4 slices thick-cut bread (about ¾ inch thick)
Mestemacher Whole Rye Bread, 17.6 oz Ener G Foo Bread Tapioca - 16 Oz Bread Alone Bakery Rye Brod
Pacha Multi-Seed Sourdough Buckwheat Organic & Gluten Free Bread Loaf
Grindstone Bakery Super Grains Multigrain Sourdough Whole Pan Bread 24 OZ
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3 pasteurized eggs
⅓ cup milk
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh chives, finely snipped
¼ tsp fine sea salt
2 tbsp unsalted butter, divided

For serving

2 oz fresh ricotta, for serving (optional)
1 tbsp fresh parsley, roughly torn, for serving (optional)

Instructions

1
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.
2
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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