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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Pain perdu (lost bread) is the French name for what Americans call French toast. This is a decidedly savory version by Kerry Saretsky at Serious Eats. Be sure to use a dense, crusty peasant-style loaf for this. Serve with homemade Tomato Jam. Ingredients:
16 asparagus tips |
1 teaspoon olive oil |
1 teaspoon fresh rosemary leaf |
salt |
ground black pepper |
1 cup half-and-half |
2 eggs |
1 cup grated parmesan cheese, plus extra for sprinkling |
4 slices white peasant bread, each 1 to 1 1/2 inches thick |
4 teaspoons unsalted butter |
Directions:
1. Preheat oven to 375°F Toss asparagus tips with oil, rosemary, salt and pepper. Spread on a cookie sheet and roast 10 minutes.
2. In a wide shallow dish, beat together eggs, half and half, Parmesan, and more salt and pepper.
3. Dip one slice of bread in the egg mixture. Flip over, and press 4 asparagus tips, lined up in alternating directions, into the soggy bread.
4. Melt 2 tsp butter in a skillet over medium-low heat. Place 2 slices of bread, asparagus side down, into skillet. Cook slowly, about 4 minutes per side, pressing down occasionally to ensure good contact and browning. While cooking the second side, sprinkle the asparagus side of each slice with a teaspoon or so of grated Parmesan. Keep warm in a 200°F oven while preparing the second batch.
5. Serve hot, with tomato jam.
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