Another week, another tasty store cupboard recipe. This time, savoury French toast with Gruyère.
The current situation is uncertain and unsettling, and it has certainly made me more aware of what we consume in our household – and what we don’t. At the time of writing, bread was in abundance in my local supermarkets, but shockingly, 20 million slices a day go in the bin.
Freezing your loaf, if you’re not already doing it, would be my biggest tip to avoid wasting it. And recipes like this are perfect for using up stale slices, or odds and ends from your freezer.
I had never had thought to do a savoury version until I wrote this recipe, but it’s blooming brilliant and ideal for a light lunch or dinner.
You can use any hard cheese if you don’t have Gruyère to hand.
30g Gruyère cheese, grated
Salt & pepper
2 thick slices of good quality bread, preferably stale
A good knob of butter
- In a shallow dish, beat the eggs and milk, then mix in the cheese. Season well with salt and pepper.
- Place the bread in the mixture for a minute or so on each side, until it has become fully absorbed. If the bread is fresh it will need less time.
- Meanwhile heat the butter in a frying pan over a medium heat. Add the bread, spooning over any remaining cheese.
- Fry for 2-3 minutes on each side until brown and golden.
- Serve with a salad, or a dollop of tomato ketchup.