Tired of syrup-drenched breakfasts that leave you in a sugar coma before noon? That’s why this Savory French Toast with Parmesan, Lemon, and Fresh Herbs is here to shake up your brunch routine. It’s French toast’s cooler, saltier cousin- crispy on the outside, creamy on the inside, and bursting with zesty, herby flavor.
This savory French toast (pain perdu in French) is so good, you will never go back to sweet again. Ok, that's a lie- I love my sweet French toast. But savory? Oh, that's where it's at. Plus, anything I can add a drippy egg to is a bonus in my book.
Instead of a typical sugary custard (egg base), we are mixing it up today with some light but comforting flavors. Salty Parmesan cheese, zesty lemon, and a mix of fresh herbs turn the egg mixture into a true soaking experience for a hearty slice of bread.
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What you will need
The ingredients are easy to find and are customizable. Substitutions are also included.
- Eggs- Part of the custard base for the bread.
- Half & half- A mixture of heavy cream and milk is best for richness, but you can use all milk, all cream, or your favorite plant-based milk. Avoid sugary milk substitutes.
- Lemon- Freshly squeezed lemon and zest for a little zing.
- Dijon mustard- Gives it a little sharp kick.
- Garlic- Minced garlic adds a deeper flavor.
- Grated cheese- Grated Parmesan, or Pecorino Romano cheese, gives the toast a nice salty flavor.
- Fresh herbs- Dill, parsley, tarragon, or chives are ideal. Use any combo you'd like.
- Salt and pepper- Balances out the dish.
- Butter- Plenty of butter to fry the bread.
- Bread- Save the brioche for the sweet stuff. Choose a thicker bread like sourdough, whole grain, or a baguette sliced thick on the diagonal.
Full ingredient list is located in the recipe card.
Step-by-step instructions
Here is a quick overview of how to make savory Parmesan French toast.
1. Combine all ingredients into a shallow bowl.
2. Whisk well to combine.
3. Dip each slice of bread in the custard mixture, flipping to soak both sides.
4. Take each dipped slice of bread and dredge in the parmesan cheese to coat both sides.
5. Heat the butter over medium heat, then pan-fry/sauté the bread in the butter until golden brown.
6. Flip and repeat cooking the other side when it's browned. Remove from the heat and enjoy!
👩🍳Expert tip
Let the soaked bread drip for a few seconds after removing it from the egg mixture before coating it in the cheese—this helps prevent sogginess and ensures the custard fully absorbs, giving you a creamy interior and crispy edges.
Variations
The great thing about French toast is that it is very adaptable. Just keep the egg and milk ratio the same, and you can add more or less of any of the ingredients. Like more garlic? Go crazy. Too salty? Decrease the salt or use less Parmesan. Easy breezy.
- Try playing around with different spices. I recommend fresh herbs, but you can add common pantry spices such as red pepper, paprika, or cumin for a little kick.
- Experiment with different cheeses. I love gruyère with the lemon combo.
- Instead of coating the bread in cheese, try dipping it in panko breadcrumbs, cornmeal, or semolina for added crunch.
- Use savory bread such as olive loaf or garlic bread in place of plain bread for even more flavor!
Storage and prep
French toast is best enjoyed fresh, but you can prepare the custard up to 24 hours ahead. Store it in the refrigerator, then whisk it again before using. When you're ready to cook, dip the bread in the custard just before sautéing.
If you have any leftover slices of toast, cool them completely and store them in the fridge for 2-3 days. To reheat, give it some life by pan-frying the slices in butter on the stove to prevent sogginess.
Serving suggestions
You won't miss the maple syrup and powdered sugar. Technically, you can put whatever you want on savory French toast, but you won't regret trying any of these fun (savory) ideas.
- Poached, fried, or jammy egg – A runny yolk adds rich, creamy contrast.
- Avocado – A creamy, cooling balance to the lemon and herbs.
- Smoked salmon – Adds protein and an elegant touch.
- Hot honey drizzle – A hint of heat and sweetness for contrast.
- Olive oil- A simple drizzle of good-quality extra-virgin olive oil over the top.
- Salad- Pair it with a light salad like this asparagus or beet salad.
- Soup- Serve it with a side of my creamy asparagus soup.
Jenn's Signature Serve
Savory French Toast + Fried Egg + Olive Oil
Frequently asked questions
You can prepare the custard (egg mixture) in advance and refrigerate it until you're ready to cook. Wait to dip the bread until just before cooking—soaking it too early will make the toast soggy.
Yes! Use plant-based milk and vegan Parmesan, and eggs, and substitute with gluten-free bread for dietary adjustments.
More savory recipes
Are you team sweet or savory? Here are some of my favorite savory brunch ideas.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Savory French Toast with Parmesan, Lemon & Herbs
Equipment
- large non-stick skillet
- 2 wide shallow bowls or dishes
Ingredients
- 4 large eggs
- ½ cup half & half or milk
- 1½ cups Parmesan cheese, divided (set aside 4 tablespoon for use in the custard)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon lemon zest (from about 1 medium lemon)
- 1 tablespoon fresh lemon juice
- 3-4 tablespoon chopped fresh herbs such as dill, parsley, tarragon, thyme, or chives
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon prepared horseradish, optional for a little kick
- 2-4 tablespoon butter, unsalted (if using salted butter, decrease or omit the salt in the recipe)
- 6-8 slices thick, sturdy bread such as sourdough or ciabatta
Instructions
- In a wide, shallow bowl, whisk together the eggs, half & half (or milk), 4 tablespoon of the Parmesan, Dijon mustard, garlic, lemon zest, lemon juice, herbs, salt, pepper, and horseradish (if using) until well combined.4 large eggs, ½ cup half & half or milk, 1½ cups Parmesan cheese, divided, 1 teaspoon Dijon mustard, 1 clove garlic, minced, 1 tablespoon lemon zest (from about 1 medium lemon), 1 tablespoon fresh lemon juice, 3-4 tablespoon chopped fresh herbs such as dill, parsley, tarragon, thyme, or chives, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, 1 teaspoon prepared horseradish, optional
- Add the remaining Parmesan to a shallow plate and set it next to the egg mixture.
- Dip each slice of bread in the egg mixture, allowing it to soak for about 20-30 seconds on each side. Lift the bread out, allowing some of the liquid to roll off, then dredge each slice in the Parmesan cheese, flipping to coat both sides.
- Melt the butter in a large non-stick skillet over medium heat. When the butter is foamy, add the bread and sear/pan-fry until a deep golden brown, about 4 minutes per side. Remove from the pan, add more butter, and repeat with the remaining bread. Serve immediately.2-4 tablespoon butter, unsalted, 6-8 slices thick, sturdy bread such as sourdough or ciabatta
Notes
- Savory French toast is better with a thick, sturdy bread, like sourdough or ciabatta.
- Use a spatula to peek under the toast to check for doneness. It should be crispy and have a deep, golden brown color.
- Top with a fried egg, olive oil, or a squeeze of lemon. See the post for more serving suggestions.
- If making a large batch, heat the oven to 200°F. Set a wire rack over a baking pan, and transfer the cooked slices to keep warm while you cook the remaining slices.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Jerry says
Absolutely delicious. Have only ever eaten sweet French toast but this is a game changer. Added mostly dill and parsley because that's what I had and made it for dinner with sourdough. Will def make it again