I wanted to pack as much umami flavour as I could into this French toast recipe and what better way than with a good dash of miso paste and a handful of freshly grated Parmesan cheese. I mean, yes!
I tend to think of French toast along the sweet lines, but there is no confusion here. Miso is one of my favourite ingredients and I’ve been putting it into everything from bolognese, to mac and cheese, to ice cream. Its got so much X factor in terms of taste and doesn’t take over the flavour party.
When making French toast you need to consider a few things.
It needs to be white, fairly firm and can have a slightly crispy crust. You don’t want it to fall apart after its soaked up the egg and milk and turn into a soggy mess. I discovered a little trick. If you lightly toast your bread when its fresh, it gives it a better texture and more firmness to hold all the egg. This is also the best bread for a sweet French toast too.
The egg milk ratio:
This is the next big thing to consider with French toast. I don’t like it to be too eggy or if it’s too milky it doesn’t work either. I have found that a good ratio is 3 large eggs to one cup of milk. It’s the same ratio that works well with a sweet recipe.
For this savoury French toast rendition I have gone with one tablespoon of miso paste which gives it a very subtle flavour. In fact you hardly. know it’s there. I ground in some black pepper but left out the salt. If you felt you needed more, a little sprinkle of se salt flakes on the finished dish would do the trick. I added very finely grated Parmesan (fresh of course) to the slices just before I added them to the pan of bubbling butter. Its easier this way. I sprinkled it over the slice, quickly flipped it onto the pan surface and then sprinkled the top side with more cheese. If you were making a sweet French toast, this is the time you add the vanilla or any other flavour component like orange zest.
Time of the soak:
It’s also important not to soak the bread for too long or too little, but with this you are going to have to figure out your best length. I just watch and see when I think it has sucked up enough. It will also depend on the bread you are using. The softer the bread the less time is required to soak. Toasting the bread before really gives it more structure and slows down the absorption slightly.
I always fry Frnch toast in butter. I think this is obvious to everyone, and I have served these delicous savoury toasts slices with baby spinach leaves and a scatter of micro herb leaves which is lovely. A few slices of crispy bacon and a soft poached egg would not go amiss here either.
Perfect for a decadent breakfast of brunch.
- 3 eggs
- 1 cup milk
- 1T miso paste (white)
- 9 - 10 slices o bread, lightly toasted
- 3T butter
- 6T finely grated Parmesan cheese
- Black pepper
- butter for frying
- Beat the eggs and miso until light and fluffy.
- Add the milk and continue to beat. Add a few grinds of black pepper.
- Lay the bread in a shallow dish and pour over the egg milk mixture. I normally do three at a time.
- Melt the butter in a large non-stick frying pan until bubbling.
- Lift hte bread out the egg and sprinkle one side with cheese. Flip this, cheesy side down into the pan and repeat with another 2 or so slices. Sprinkle the top uncooked side with a little more Parmesan cheese and flip when ready.
- Fry on both sides until golden brown.