Savory French Toast Bites

2013-12-05 13:46:20

Yields 60

Ingredients

1 head garlic
1 teaspoon olive oil
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
1 1/3 cup milk
1 1/4 cup grated Parmesan cheese
1 medium (12-oz) loaf challah bread (or brioche), or approximately half a large loaf, cut into 1-inch thick slices
1 tomato, seeded and diced
1/4 cup chopped fresh basil, plus a few leaves thinly sliced for garnish

Instructions

Heat the oven to 350°F. Cut the top off the head of garlic, leaving the remainder intact. Drizzle the garlic with olive oil and wrap in foil, then place it in the oven. Roast the garlic until very fragrant, about 40 minutes. Cool to room temperature, then squeeze out the softened garlic and mash into a paste.
To make the French toast batter, begin by combining the flour, baking powder and salt in a small bowl. In a medium bowl, whisk together the eggs and milk, then whisk in the flour mixture until smooth. Stir in the Parmesan cheese which will make the batter lumpy. If using challah bread, pre-cut the slices so they lay evenly in a 13-inch by 9-inch baking dish, sort of like creating a jigsaw puzzle. Remove the bread and set aside. Coat the baking dish with nonstick cooking spray.
One at a time, dip each piece of bread in the batter and turn over to coat both sides. Arrange the bread in the baking dish. Stir the roasted garlic, diced tomato and chopped basil into the remaining batter and mix well. Spread the batter evenly over the French toast.
Bake the French toast uncovered at 350°F for 30 to 35 minutes or until set. Cool for 15 minutes, then use a 1-inch round cutter to portion the French toast into bite-sized rounds.
If making ahead, arrange the rounds snugly in a baking dish and chill. To reheat, bake at 250°F for 10 minutes.

By Kelly Sears

Adapted from Martha Stewart's Hors d'Oeuvres Handbook

Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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