Baked French Toast with Cream and Eggs | Saveur
This cream-soaked savory French toast makes for a deceptively simple but impressive and scaleable brunch dish. Our recipe is inspired by one described in Elizabeth David’s Summer Cooking.
Ingredients
- 2 tbsp. softened unsalted butter, bacon fat, or duck fat, divided
- Two ½-in.-thick slices of good-quality white bread
- 1 garlic clove, peeled and halved
- ½ cups heavy cream
- Salt and freshly ground black pepper
- 4 large eggs
- 2 tsp. finely chopped chives
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