Parme­san French Toast

Dish - Everyday Dish - - Soups -

Whisk the milk, eggs, pesto and mus­tard in a shal­low dish and sea­son well.

Add the bread in batches un­til well soaked but not fall­ing apart. Lift out, let­ting the ex­cess liq­uid drip back into the dish and place the bread on a lined bak­ing tray.

Sprin­kle over half the Parme­san then turn the slices over. Sprin­kle with the re­main­ing Parme­san and bake for 6 min­utes. Gen­tly turn them over and bake for another 6 min­utes un­til puffed and golden. Serve hot with the soup. Makes 8 pieces

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