French toast with Florentine sauce

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1027, total fat 85 G., saturated fats 51 G., proteins 28 G., carbohydrates 41 G., fiber 3 G., cholesterol 449 mg, sodium 840 mg, sugar 10 G.

This recipe features tender French toast, savory, with Parmesan and nutmeg, yet still tender on the inside and crispy on the outside. The sweet syrup is replaced with a savory, creamy Florentine sauce. It's incredibly filling and delicious—perfect for a late Sunday breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

French toast

8 slices brioche, challah or other bread, 2 cm thick.
2 cups heavy cream
4 large eggs
2 tbsp. l. grated parmesan
1/8 tsp ground nutmeg
4 tablespoons unsalted butter

Florentine sauce

2 tablespoons unsalted butter
2 tbsp. flour
3/4 cup whole milk
1/4 cup + 2 tablespoons heavy cream
3 cups small spinach leaves, chopped
0.5 cup + 2 tablespoons grated Parmesan
A pinch of nutmeg
2 tbsp chopped fresh parsley
1 teaspoon freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: brioche bun, eggs, cream, Parmesan cheese, milk, spinach, nutmeg

Cooking the dish according to the recipe:

Preheat oven to 160°C. Place a rack inside a rimmed baking sheet.
French toast:

Place the bread slices on a wire rack; set aside to air dry. In a large saucepan, combine the cream, eggs, Parmesan, nutmeg, and some salt and black pepper; set aside.

Florentine sauce:

In a small saucepan over medium heat, melt the butter. Stir in the flour until smooth and lump-free. Cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk and 1/4 cup heavy cream. Continue cooking, whisking, until thickened, about 1 minute. Reduce heat to low, stir in the spinach, 1/2 cup Parmesan, 1/4 teaspoon salt, a few freshly ground black peppers, and nutmeg. Turn off the heat and cover to keep the sauce warm.
Heat a large nonstick skillet over medium-low heat. Transfer the bread slices to a plate. Place the baking sheet with a rack in the oven. Dip 2 slices of bread into the egg mixture and let them soak thoroughly on both sides, 30 seconds to 1 minute per side, checking after 30 seconds. The bread should be heavy and soaked, but still hold its shape without falling apart. Melt 1 tablespoon of butter in the skillet.
Add 2 soaked slices and toast until golden brown on the outside and cooked through on the inside, 3-4 minutes per side. You'll need to watch and adjust the heat if the bread is toasting too quickly or not quickly enough. Place the finished toasts on a baking sheet in the oven and keep warm. Toast the remaining slices of bread in the same manner.
Combine the remaining 2 tablespoons of grated Parmesan cheese in a small bowl with the parsley; set aside. Bring the Florentine sauce to a boil over medium heat, whisk in the remaining 2 tablespoons of cream and lemon juice, and heat through for about 1 minute. Place 2 slices of French toast on a plate and spread the Florentine sauce evenly over the toast (about 1/4 cup per serving). Sprinkle with the Parmesan-parsley mixture, season with pepper to taste, and serve.