Posted in Home Cooking

In Which The French Toast Goes Savory…

What came before...
What came before…

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.

...and what came after.
…and what came after.

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.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

One thought on “In Which The French Toast Goes Savory…

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