French toast is usually sweet, but blogger Fresh Tart experiments with a savory version, served with a rich, creamy mushroom sauce.
I couldn't eat much of anything this terrible, sad weekend, but as my desire to cook has slowly returned, I'm turning to comfort foods. I made pan-seared steaks with a dried-and-fresh-mushroom pan sauce, and it was just really nice to serve John and Nathan one of their favorite meals.
I made a good amount of the mushroom sauce with savory french toast in the back of my mind. If you only enjoy french toast for breakfast, you're missing out on a terrific and fast lunch or dinner. I used gluten-free bread for the pic (and my stomach), but if I could eat gluten, I'd use challah. Any type of bread works nicely, though, really whatever you have on hand. Because that's the point — savory french toast is a filling, comforting base for leftovers of almost any type, to put on the table quickly.
If you're not a mushroom fan, try spinach sautéed with garlic, perhaps with a spot of sausage in the mix as well, perhaps with a pinch of red pepper flakes. Or thin slices of ham and a spoonful of braised beans. Or roasted squash and fried sage leaves. Or in the Summer, slices of ripe tomato and crispy bacon. (Best. Thing. Ever.) French toast is rich, so a touch of acid and a shower of black pepper strike a delicious balance.
In case you ARE a mushroom fan, the sauce below is a terrific finish for any pan-seared meat that leaves lovely, crusty drippings behind: chicken, steaks, lamb, venison, veal, pork. Just stir in the completed sauce into the hot pan juices, scraping the pan while simmering for a couple of minutes. That's it. However, the sauce is also rich and flavorful on its own, thanks to the beauty of dried wild mushrooms. And sherry. And butter.
See the recipe when you read more.