Baked French Toast with Cream and Eggs
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cast iron skillet
- Oven
- Stove
- Plate
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Pepper mill
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
- freshly ground black pepper
- 4 large eggs
- 2 tsp. finely chopped chives
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