French toast – pain perdu – has long been a popular breakfast and brunch dish. Originally the creation of displaced French housewives living in New Orleans, it has become a morning staple just about everywhere in the world: a sweet, eggy treat that goes beautifully with either coffee or tea. Most of the time, it’s made with sweet or flavour-neutral breads such as baguettes, brioche, plain white sandwich loaves, and even croissants. (Have you ever had croissant French toast? My goodness, the divine decadence of it all!)
However, not everyone has a sweet tooth though there always seems to be a compulsion to crave French toast every once so often. The solution in this case? To take an unorthodox approach and use savoury rolls in lieu of the sweet.
You can actually use leftover foccaccia, bagels, meat-filled stromboli, and even sliced up calzones or pizza. Instead of sugaring up your eggs and milk, though, season the mixture with a pinch of salt (use the salt sparingly because your bread is already well-flavoured) and a more generous dash of ground black pepper. Use a mixture of olive oil and butter in your pan, and you, dear reader, are in for a neat treat to get your day started.