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French toast with tomatoes, mushrooms and pesto

  • 0:15 Prep
  • 0:27 Cook
  • 4 Servings


  • 8 flat mushrooms, stems trimmed
  • 240g pkt cherry truss tomatoes
  • 45g butter, chopped
  • 20g (1/4 cup) finely grated parmesan
  • 1 tablespoon chopped fresh continental parsley
  • 3 crusty sourdough bread rolls
  • 2 eggs, lightly whisked
  • 125ml (1/2 cup) milk
  • 2 tablespoons basil pesto


  • 1
    Preheat oven to 220°C. Place the mushrooms, stem-side up, and tomatoes in a baking dish. Divide one-third of the butter among the mushrooms. Season with salt and pepper. Bake for 10-15 minutes or until tender.
  • 2
    Meanwhile, combine the parmesan and parsley on a large plate. Trim the ends from the bread rolls and cut each roll diagonally into 4 slices. Combine the egg and milk in a large, shallow dish. Soak the bread in the egg mixture, turning, until all the liquid is absorbed.
  • 3
    Melt half the remaining butter in a large frying pan over medium heat. Cook half the bread for 2-3 minutes each side or until golden. Add to the parmesan mixture. Toss to lightly coat. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining butter, bread and parmesan mixture. Divide the toast, mushrooms and tomatoes among serving plates. Top with the pesto.

Source: taste.com.au


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