Who said French toast needs to be packed with sugar? This savory French toast is a delicious make-ahead version. Made with dijon mustard and gruyère cheese, it’s perfect for a Saturday brunch, Sunday brunch, or even a quick weeknight dinner.
We’re all about hosting brunch and still sleeping until noon over here. Hosting breakfast or brunch is a cheap and easy way to get all of your friends or family together for a meal. As an added benefit if you’re at a point in your life where dinner parties aren’t a possibility (i.e. all you parents of young ones), brunch is the best way to keep your social circle active and maintain your regular bedtime schedule.
I made this for a largely make-ahead winter brunch that my future sister-in-law hosted around the holidays for some of our extended family. She and my cousin and I spent a few hours the night before preparing and woke up only two hours before everyone came over to finish setting the table, arranging our cheese plate and yogurt parfait bar. This took less than 20 minutes to make, refrigerates over night, and bakes in an hour the next morning.
I paired this with crudités, a cheese plate (but Italian cheese and charcuterie would be great too), a baked egg dish. We also had coffee cake and a yogurt parfait bar for those who wanted to have something sweeter alongside the savory main courses. And of course, pick your favorite brunch bubbly to toast to your celebration!
- 6 large eggs
- 2 cups whole or 2% milk
- 1 tablespoon Dijon mustard
- Salt and pepper
- ¼ cup chives, snipped or chopped into to ¼ inch pieces or smaller
- 1 loaf French or Italian bread (preferably day-old)
- 6 ounces Gruyère cheese, shredded
- Grease a shallow 1½-quart ceramic baking dish. In a medium bowl, whisk eggs, milk, mustard, ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper until well blended. Stir in half of the chives.
- Arrange half of bread in bottom of prepared baking dish, overlapping slices to fit. Pour half of egg mixture over bread and sprinkle with two-thirds of Gruyère.
- Cover with remaining bread, overlapping slices. Pour remaining egg mixture over bread; gently press down to help bread absorb egg mixture. Sprinkle with remaining one-third of Gruyère. Cover and refrigerate overnight.
- Preheat oven to 350°F. Bake 50 to 60 minutes or until puffed and golden and tip of knife inserted in center comes out clean, covering top during last 15 minutes if browning too quickly.
- Let stand 10 minutes to set custard before serving. Sprinkle with remaining chives.