Family Foods

Savoury French Toast Caramelized Tomatoes

Makes 4 By Sobeys

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 

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.