This savory French toast with sliced tomatoes is one of my favorite breakfasts of all time. I recalled it when thinking about what to make with all of our lovely CSA ingredients and decided to make a variation on it. This version was absolutely delicious. I love the way the bottom layer of the toast is creamy and soft, while the top layer of toast gets crispy and crunchy. The flavors of rich garlic and butter combined beautifully with the sweet roasted corn and slightly sweet, slightly acidic flavors of the ripe tomatoes to provide a wonderful foil to the tangy, creamy goat cheese.
I had this dish assembled the night before I ate it so I could stumble out of bed, put my coffee on, and start preheating the oven. All I had to do was worry about putting it in there and then devouring it’s deliciousness about forty five minutes later. This was perfect for me because it takes some time for me to get revved up and hungry in the morning. It would also make a great breakfast for overnight guests, since you have to spend no time at all in the kitchen away from your guests.
Savory Sweet Corn and Summer Tomato French Toast
4 slices whole wheat bread
1 ear sweet corn, husked with silk removed
Half dozen cherry tomatoes, halved
1 large tomato, sliced 1/2″ thick
2 large garlic cloves, minced
1/4 cup 1% milk
1 tsp. crushed red pepper flakes
1 tsp. dried parsley
Kosher salt and freshly cracked black pepper
2 tbs. goat cheese, crumbled
Non-stick cooking spray
Spray corn with non-stick cooking spray. Season with kosher salt and freshly cracked black pepper.
Turn a gas burner on the stove onto medium heat. Place corn over flame and cook, turning occasionally, until corn is charred deep golden brown. Let cool and then stand the corn on its end and cut kernels off the cob. Set aside kernels.
Whisk together eggs, milk, crushed red pepper flakes, kosher salt, and freshly cracked black pepper.
Spray a small casserole dish with non-stick cooking spray. Place two slices of bread on the bottom. Daub about half of the butter evenly over the bread. Top with crumbled goat cheese. Place cherry tomatoes, tomatoes, and minced garlic on top of cheese. Place two remaining bread slices atop vegetables. Pour egg mixture over bread.
Let sit a minimum of thirty minutes to allow egg mixture to be absorbed by bread. You may soak it for up to 48 hours, but make sure all the liquid hasn’t settled to the bottom.
Preheat oven to 400º.
Place casserole dish, uncovered, in oven and bake for 30-40 minutes until puffed and golden brown. Remove from oven and allow to sit for about 10-15 minutes to set.