French toast with tomatoes, mushrooms and pesto

Prep Time 15 Min

Cook Time 27 Min

Ready in 42 Min

Serves 4

Ingredients

8 flat mushrooms, stems trimmed

240g pkt cherry truss tomatoes

45g butter, chopped

20g finely grated parmesan

1 tablespoon chopped fresh continental parsley

3 crusty sourdough bread rolls

2 eggs, lightly whisked

125ml milk

2 tablespoons basil pesto

Method

1. Preheat oven to 220°C. Place the mushrooms, stem-side up, and tomatoes in a baking dish. Divide onethird of the butter among the mushrooms. Season with salt and pepper. Bake for 10-15 minutes or until tender.

2. Meanwhile, combine the parmesan and parsley on a large plate. Trim the ends from the bread rolls and cut each roll diagonally into 4 slices. Combine the egg and milk in a large, shallow dish. Soak the bread in the egg mixture, turning, until all the liquid is absorbed.

3. Melt half the remaining butter in a large frying pan over medium heat. Cook half the bread for 2-3 minutes each side or until golden. Add to the parmesan mixture. Toss to lightly coat. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining butter, bread and parmesan mixture. Divide the toast, mushrooms and tomatoes among serving plates. Top with the pesto.