“Pain perdu (lost bread) is the French name for what Americans call French toast. This is a decidedly savory version by Kerry Saretsky at Serious Eats. Be sure to use a dense, crusty peasant-style loaf for this. Serve with homemade Tomato Jam.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Toss asparagus tips with oil, rosemary, salt and pepper. Spread on a cookie sheet and roast 10 minutes.
  2. In a wide shallow dish, beat together eggs, half and half, Parmesan, and more salt and pepper.
  3. Dip one slice of bread in the egg mixture. Flip over, and press 4 asparagus tips, lined up in alternating directions, into the soggy bread.
  4. Melt 2 tsp butter in a skillet over medium-low heat. Place 2 slices of bread, asparagus side down, into skillet. Cook slowly, about 4 minutes per side, pressing down occasionally to ensure good contact and browning. While cooking the second side, sprinkle the asparagus side of each slice with a teaspoon or so of grated Parmesan. Keep warm in a 200°F oven while preparing the second batch.
  5. Serve hot, with tomato jam.

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