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baked parmesan french toast with tapenade and arugula salad

3.5

(3)

www.finecooking.com
Your Recipes

Servings: 4

Cost: $15.60 /serving

Ingredients

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Instructions

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Step 1

Position a rack in the center of the oven and heat the oven to 425°F. Butter a large rimmed baking sheet.

Step 2

In a 9×13-inch baking dish, whisk together the eggs, Parmigiano, milk, thyme, Tabasco, 1/4 tsp. salt, and 1/8 tsp. pepper. Put the bread in the dish in a single layer, turn to coat on both sides, and let sit, turning once more, for 5 minutes.

Step 3

Arrange the bread on the baking sheet. With your fingers, gather any remaining cheese from the baking dish and spread it over the slices. Bake until the bottoms are golden, 8 to 10 minutes. Flip and continue baking until the bottoms are golden, about 5 minutes.

Step 4

Meanwhile, in a large bowl, combine the lemon juice, honey, 1/4 tsp. salt, and a few grinds of pepper; whisk in the olive oil. Add the arugula and toss.

Step 5

Serve the French toast with the salad and tapenade on the side.

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