Family Foods

From Our Family
to Yours

Savoury French Toast Caramelized Tomatoes
Makes 4
By Sobey's

Directions

  1. In large shallow baking dish (such as 13 X 9 in./3 L), whisk together the eggs, milk, garlic powder, dry mustard, chili powder, ½ tsp (2 mL) salt and ½ (2 mL) tsp sugar. Place bread slices into egg mixture, turning them to fully soak.
  2. In large non-stick skillet, heat 2 tsp (10 mL) olive oil on medium heat. Working in batches, cook bread to brown bottoms only, 1 to 2 min., first. Then sprinkle (top sides) with cheese, flip over to brown. Repeat steps for all toasts; keep warm in oven.
  3. Wipe out skillet; add remaining olive oil; bring to medium-high heat. Add tomatoes. Sprinkle with pepper, remaining salt and sugar. Cook until skins begin to blister, 1 to 2 min. Stir only occasionally to avoid breaking up tomatoes. Sprinkle with parsley. Remove from heat.
  4. Divide bread slices onto 4 plates, top with avocado slices and spoonful ricotta per serving. Spoon tomato mixture overtop.
Ingredients:
  • 4 eggs
  • 1 cup (250 mL) milk 
  • 2 tsp (10 mL) garlic powder 
  • 2 tsp (10 mL) dry mustard
  • 1 tsp (5 mL) chili powder 
  • ¾ tsp (6 mL) salt, divided 
  • ¾ tsp (6 mL) sugar, divided
  • 8 slices (each ½-in./1-cm thick) French bread (preferably day-old)
  • 1 tbsp (15 mL) olive oil, divided
  • 2 tbsp grated (30 mL) Sensations by Compliments Parmigiano Reggiano, Aged 24 Months 
  • 1 ½ cups (375 mL) halved lengthwise, grape tomatoes
  • pinch of cracked black pepper
  • 1 avocado, thinly sliced
  • ½ cup (125 mL) ricotta cheese