Savory French Toast

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INGREDIENTS

1/3 c fresh basil ; Chopped
1 tb Unsalted butter
1 md Tomato, fresh ; cut into 1/4" dice
3 lg Eggs
2 tb All-purpose flour
3 1/2 oz Parmesan cheese
Basil leaves ; cut thin
3/4 ts Baking Powder
1 1/2 ts Coarse salt
1 12-oz loaf Brioche ; cut into six 1"-thick slices
1 1/3 c milk

Servings

INSTRUCTIONS

Heat the oven to 350 degrees; adjust the rack to the center. Grate the Parmesan cheese on the large holes of a box grater to yield 1 1/4 cups; set aside. In a small bowl, combine the flour, baking powder, and salt. Set aside. In a large bowl, whisk together the eggs and the milk. Whisk the flour mixture into the eggs, until the batter is smooth. Whisk in the cheese; the batter will be clumpy and look curdled. Generously butter a 13- by 9- by 2-inch pan. Set aside. Using tongs, dip the brioche slices into the batter, coating well. Arrange the slices side by side in the buttered pan. Set aside. Stir the diced tomatoes and chopped basil into the remaining batter. Pour the batter over the brioche slices. Bake the French toast until golden brown, 30 to 40 minutes. Let cool for 5 to 10 minutes before cutting. Invert onto a cooling rack, and turn right-side up onto a cutting board. Using a knife or cookie cutter, cut into desired shapes or sizes. Garnish with remaining basil strips, and serve warm. Makes about 3 dozen appetizer portions or 6 whole slices. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson Potter - $35" Per serving: 29 Calories (kcal); 2g Total Fat; (57% calories from fat); 2g Protein; 1g Carbohydrate; 20mg Cholesterol; 149mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from "Martha Stewarts Hors dOeuvres Handbook" by Ma Converted by MM_Buster v2.0n.

NOTES

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Savory French Toast

1/3 c fresh basil Chopped
1 tb Unsalted butter 
1 md Tomato, fresh cut into 1/4" dice
3 lg Eggs 
2 tb All-purpose flour 
3 1/2 oz Parmesan cheese 
  Basil leaves cut thin
3/4 ts Baking Powder 
1 1/2 ts Coarse salt 
1 12-oz loaf Brioche cut into six 1"-thick slices
1 1/3 c milk

Heat the oven to 350 degrees; adjust the rack to the center.    Grate the Parmesan cheese on the large holes of a box grater to yield 1 1/4  cups; set aside. In a small bowl, combine the flour, baking powder, and  salt. Set aside. In a large bowl, whisk together the eggs and the milk.  Whisk the flour mixture into the eggs, until the batter is smooth. Whisk in  the cheese; the batter will be clumpy and look curdled.    Generously butter a 13- by 9- by 2-inch pan. Set aside. Using tongs, dip  the brioche slices into the batter, coating well. Arrange the slices side  by side in the buttered pan. Set aside.    Stir the diced tomatoes and chopped basil into the remaining batter. Pour  the batter over the brioche slices.    Bake the French toast until golden brown, 30 to 40 minutes. Let cool for 5  to 10 minutes before cutting. Invert onto a cooling rack, and turn  right-side up onto a cutting board. Using a knife or cookie cutter, cut  into desired shapes or sizes. Garnish with remaining basil strips, and  serve warm.    Makes about 3 dozen appetizer portions or 6 whole slices.    Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 -  Clarkson Potter - $35"    Per serving: 29 Calories (kcal); 2g Total Fat; (57% calories from fat); 2g  Protein; 1g Carbohydrate; 20mg Cholesterol; 149mg Sodium Food Exchanges: 0  Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other  Carbohydrates    Recipe by: Recipe from "Martha Stewarts Hors dOeuvres Handbook" by Ma      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 36

Calories: 89
Calories from Fat: 45 (51%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.5g
Cholesterol 95.8mg		29 %
Sodium 243.4mg		8 %
Potassium 62mg		2 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.9g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 89

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