Tuscany Tomato Sandwiches and French Toast
Learn how to make savory French toast and more.
I’m writing this in West Yellowstone, Montana, over a hotel breakfast. It’s the end of October and it’s 12 degrees outside. Sometime this afternoon, it will get above freezing. Yellowstone National Park will close in a few days along most of the in-town businesses. Many already have.
We had dinner last night in our favorite restaurant in West Yellowstone. They’ll close down in two days. Most of the staff will leave town. Our waitress will stick it out.
It’s the only restaurant I know that rents bear spray. And no, the bears aren’t hibernating yet. We saw one on Saturday, out on a sagebrush flat digging up ground squirrels.
We’ll go fishing later in the morning, when it warms enough that the water doesn’t freeze in the guides.
Tuscany Tomato French Toast
I woke up this morning hungry. We were in West Yellowstone and it was bitter cold outside the hotel. My weather app said that it had gotten down to ten degrees overnight.
I love French toast and my mind drifted to the Tuscany Tomato French Toast that we made in our test kitchen. Kamie designed it. It’s a savory French toast made with Tuscany Tomato Bread with roasted tomatoes. It seemed so Mediterranean, a world away.
The picture captures the original recipe. I drizzled it with cheese sauce. But then, I like cheese. Cheese makes everything better. I’ve included a recipe for a cheese sauce but it’s good the way it is.
- Four slices of Tuscany Tomato Bread
- 2 eggs
- 4 tablespoons milk
- Dash salt
- Dash pepper
- Dash Italian seasoning
- 1/2 teaspoon butter
- 1 cup cherry tomatoes
- Cooking spray
- Grated parmesan cheese for serving
- Heat oven to 400°F
- Spray a baking sheet with nonstick oil and place the cherry tomatoes on it. Spray the tops of the tomatoes with your oil cooking spray very lightly.
- Roast in oven for 20 minutes.
To Make the French Toast:
- Whisk together the eggs and milk.
- Sprinkle dash of salt, pepper, and Italian seasoning, continue to whisk.
- Heat up a skillet over medium heat and melt butter in the pan.
- Dip bread in egg mixture, making sure both sides are coated. Place in pan.
- Flip when the bottoms of the toast are golden brown, about 2-3 minutes.
- Serve with roasted cherry tomatoes on top, sprinkle with grated parmesan cheese. (You may drizzle with a cheese sauce if you desire).
Gouda Cheese Sauce
You can use this to pour over your tomato French toast, as a fondue sauce, or for nachos.
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 cup milk
- 4 ounces Gouda cheese freshly grated
- 1/4 teaspoon salt or to taste
- Grate the cheese then set aside.
- In a medium saucepan, melt the butter then sprinkle the flour over the top. Whisk until smooth.
- Pour in the milk and salt, whisking constantly until the milk and flour mixture are combined. Increase the heat, bring to a full boil then reduce the heat and simmer until the sauce thickens.
- Remove the pan from the heat then add the cheese, gently stirring until the cheese is melted and the sauce is silky. Taste and adjust for salt then eat right away.
Tuscany French Toast BLTs
Over the course of two or three weeks, I ate a whole loaf of Tuscany Tomato Bread. I brought it home from the test kitchen, sliced it, and froze it with waxed paper squares between the slices. Every few days, I dug out a couple slices, and put them in the toaster, and made sandwiches.
Most of my sandwiches were made with deli meat. But I love BLT’s and BLT’s on tomato bread are simply amazing. That’s how I got through a whole loaf.
This is another Kamie invention. And it’s amazing. She made French toast and then made BLT’s with the French toast.
- 2 Tuscany Tomato bread slices
- 8 slices cooked bacon
- 4 eggs
- 3/4 cup milk (you can use cream if you choose)
- 1/4 cup chives
- 2 tablespoons parmesan cheese
- 2 tablespoons flour
- Salt and pepper
- Tomato slices
- Lettuce leaves
- Preheat the oven to 375°F and place bacon on a baking sheet. Cook until golden and crisp. Drain on paper towel.
- Whisk together eggs, milk, chives, parmesan, and flour. Season with salt and pepper.
- Soak bread in egg mixture turning once.
- Melt the butter in a skillet over medium heat. Cook the bread until its golden and crisp around edges.
- To make a sandwich, layer tomato, lettuce, and bacon on your French toast. (I spread mayonnaise on each slice.) You may serve your sandwich open faced.