STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: