Savory French Toast

This oven-baked French toast delivers crisp edges and a savory, egg-soaked center without the hassle of stovetop frying. Finished with optional melty cheese, it’s an easy way to serve a warm, protein-packed breakfast to a crowd.

Shared notes will appear here.

All-Day Breakfast

Mediterranean, Turkish

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

Baked savory French toast slices topped with melted mozzarella and parsley on a white platter, served on a neutral table with a gold fork.

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Ingredients:

Base

6 –8 slices bread, about 10–12 baguette slices
4 eggs
¼ cup milk
2 tbsp olive oil
½ tsp salt

Optional flavor additions

¼ tsp black pepper
½ tsp garlic powder
¼ cup Parmesan cheese, grated

Optional topping

½ –¾ cup mozzarella, shredded
2 tbsp parsley chopped

Method:

Start Cooking

Preheat oven to 400°F (200°C).
Lightly oil or line a baking sheet with parchment paper.
In a bowl, whisk eggs, milk, olive oil, and salt.
If using, mix in black pepper, garlic powder, and Parmesan.
Dip each bread slice into the egg mixture, coating both sides, and arrange on the baking sheet. Pour any remaining egg mixture over the bread.
Bake for 15–20 minutes.
If using, add mozzarella during the last 2 minutes of baking until melted.
Sprinkle with optional parsley and serve warm. Bon appétit.

Kitchen Tools:

Mixing bowls
Measuring cups and spoons
Baking sheet lined with parchment
Nonstick skillet for traditional method

Notes:

From the kitchen

Slightly stale bread works best because it absorbs the egg mixture better without becoming soggy.
French bread or Italian bread work beautifully, but sourdough or sandwich bread can also be used.
For the traditional method, heat 2–3 tablespoons oil or butter in a skillet over medium heat instead of adding it to the egg mixture. Dip the bread in the egg mixture and cook 2–3 minutes per side until golden.

Make it yours

Everything Crunch: Sprinkle the tops with Everything Bagel seasoning or sesame seeds before baking.
Herb Flavor: Add dried oregano, thyme, or fresh herbs to the egg mixture.
Cheesy Melt: Top the bread with mozzarella, Turkish kashkaval or Greek graviera cheese during the last 2 minutes of baking.
Butter Finish: Brush the soaked bread lightly with melted butter before baking for a richer flavor.
Veggie Boost: Add thin slices of tomato, sautéed spinach, or green onions before baking.

At the table

Serve warm with fresh tomatoes, cucumbers, feta, and olives for a Mediterranean breakfast.
It also pairs well with a simple salad or a drizzle of honey for a sweet-savory contrast.
Prefer the sweet version? Try Classic French Toast.

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FROM THE PANTRY

Egg Bread

WHY WE LOVE IT

It is a simple way to use stale bread while creating a satisfying, protein-rich dish.

A LITTLE STORY

Versions of egg-soaked bread have long existed in Ottoman and Turkish cuisine, evolving alongside the country’s deep bread culture.

DID YOU KNOW?

In Turkish culture, bread is considered a blessing (nimet), so dishes like egg bread (yumurtalı ekmek) reflect a tradition of using every piece rather than wasting it.