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French toast with tomatoes, mushrooms and pesto
French toast with tomatoes, mushrooms and pesto
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Prep Time:
15 minutes
Cook Time:
27 minutes
Total Time:
42 minutes
Elevate mushrooms from side dish to star of the show in this delicious recipe.
Ingredients:
  • 8 flat mushrooms, stems trimmed
  • 240g pkt cherry truss tomatoes
  • 45g butter, chopped
  • 20g (1/4 cup) finely grated parmesan
  • 20.00 ml chopped fresh continental parsley
  • 3 crusty sourdough bread rolls
  • 2 eggs, lightly whisked
  • 125ml (1/2 cup) milk
  • 40.00 gm basil pesto
Instructions:
  • Preheat your oven to 220°C. Arrange mushrooms and tomatoes, stem-side up, in a baking dish. Dot mushrooms with one-third of the butter. Season generously with salt and pepper. Bake for 10-15 minutes until tender.
  • Combine parmesan and parsley on a large plate. Trim the ends from the bread rolls and cut each roll diagonally into 4 slices. Mix egg and milk in a large, shallow dish. Soak bread slices in the egg mixture, turning until fully absorbed.
  • In a large frying pan over medium heat, melt half of the remaining butter. Cook half of the bread for 2-3 minutes on each side until golden. Transfer the bread to the parmesan mixture and toss lightly to coat. Keep warm by covering with foil. Repeat with the rest of the butter, bread, and parmesan mixture. Divide the toast, mushrooms, and tomatoes among serving plates and top with pesto.

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