When I came across the recipe for savoury French Toast in the book Modern Jewish Cooking, I knew I had to make it. My family and I love French toast but I'd never made a version that wasn't sweet. Flavoured with za'atar, the Middle Eastern spice blend that includes toasted sesame seeds, thyme, oregano and sumac, and served with some seared tomatoes, it sounded delicious. Then I noticed the recipe for Challah with Sautéed Leeks and Thyme. What better bread to use for this than a savoury version of challah, an enriched, eggy and slightly sweet bread.
I needed only one loaf so I made a half recipe and shaped it into a simple twist rather than a more involved braid. The classic challah dough was soft but easy to work with and it produced this beautiful golden loaf with a
light and fluffy crumb and leek filling swirled throughout. We enjoyed some of it right away and I set the rest aside for a few days to get a little stale (which it never really did!).
recipe for the French toast called for a standard mixture of eggs and milk, and za'atar-flavoured butter for frying. I omitted the butter and added the spice blend and lemon zest directly to the eggs. Once the dipped bread slices were cooked and placed in the oven to keep warm, I seared the tomatoes in the pan and added an extra sprinkle of za'atar.
This was a delicious alternative
to sweet French toast made even more special by the fabulous leek-filled challah bread.
The recipe for this wonderful savoury French toast and tomatoes is on page 36 in the book and can also be found here. The recipe for the challah is on page 236 in the book.
I'm cooking from the book Modern Jewish Cooking this month so I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.