Savory Baked French Toast

By January 30, 2014

In the winter months we get tons of greens in our weekly boxes. Greens make me happy. I like the color, the taste, the goodness that’s packed into every leaf.

There are endless ways that greens can be cooked. I like to add them to soups, I love to sautée them, I enjoy them baked (kale chips anyone?!). Since I really love to reinvent classic recipes, I thought I’d give it a try with Baked French Toast.

Baked French Toast is already re-invented.

It usually has things like cream cheese, blueberries, eggs, and milk. It’s so sweet and so good.

But, I’m not really a sweets person, so I like to have a savory option.

Introducing: Savory Baked French Toast.

Oh yes I did.

It’s simple.

Blend greens and eggs (and, oh yeah, there’s cheese in there too). Soak your stale bread in it. Layer bread in a baking dish. Top each piece with slices of ham. Bake.

Didn’t I tell you it was simple?

It gets topped with almonds and a drizzle of cream.

Time to invite your family and friends over for brunch. You: “What this little dish? It’s just something I whipped up using the greens that we had on hand, and some stale bread.” Them: Gasping in admiration.

I would like to enjoy this dish with a whole lotta fruit, a strong cup of coffee, and some crispy fried potatoes. I’d eat it while watching myself make it on an old episode of A Cooking Show with Rachel O. Then I’d feel awkward about watching myself. I’d probably giggle through the entire thing because there are bloopers.

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Happy Eating! 

Savory Baked French Toast
Recipe Type: Breakfast, Brunch, Lunch, Dinner
Author: Rachel Oberg – De Ma Cuisine
Serves: 4-5
It’s like a Ham and Cheese Sandwich, a Monte Cristo, and French Toast all rolled into one delicious baked concoction where spinach and collard greens are the stars.
  • 4 eggs
  • 3-4 C kale/spinach/collard greens/chard/mizuna
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • 1/4 C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • 1/2 t (or less) salt
  • 1/4 t pepper
  • pinch cayenne
  • 1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)
  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transfered to the bowl).
  2. Grease baking dish with olive oil – even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
Could serve with: Crispy Potatoes, Sliced Oranges, Green Salad, Coleslaw, Fruit Salad… It would also be good as a side dish, omitting the ham in the dish, with a Baked Ham or Roasted Chicken.