• Bourbon French toast with ham and butter-braised tomato (Benito Martin)

Boozy, buttery, cheesy French toast is made for a lazy weekend breakfast.

Serves
4

Preparation

15min

Cooking

15min

Skill level

Easy
By
Average: 5 (3 votes)
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Ingredients

  • 300 g baked ham, coarsely chopped
  • 100 g (2 cups) coarsely chopped cavolo nero (Tuscan black kale) (stalk removed)
  • 1 cup (80 g) finely grated parmesan
  • 1 loaf brioche bread
  • 4 eggs
  • 80 ml (⅓ cup) milk
  • 80 ml (⅓ cup) bourbon
  • 1 tbsp ghee (clarified butter)
  • 4 vine-ripened tomatoes, quartered
  • 50 g caperberries in brine, drained and rinsed well
  • 1 tbsp ghee, extra

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To get a nice golden colour on each side of the French toast, be sure to weight down the sandwiches with a heavy object (such as a frying pan) or cook in a sandwich press, if you have one.

Combine the ham, cavolo nero and parmesan in a bowl.

Slice the brioche into eight 1 cm thick slices. Divide the ham filling among half of the slices and sandwich with the other half.

Whisk the eggs, milk and bourbon together, then transfer to a small tray with sides. Place the sandwiches into the egg mixture, leaving to soak on each side for 3–4 minutes.

Meanwhile, heat the ghee in a frying pan over low heat. Add the tomato and cook for 6–8 minutes, turning occasionally, until just beginning to soften (but still keeping its shape) and lightly golden. Season with freshly ground black pepper and stir through the caperberries.

Heat the extra ghee in two large frying pans over medium heat. Cook the sandwiches for 2 minutes on each side or until nicely golden. Weigh down the sandwiches with a heavy pan while cooking. Use a fish slice or spatula when flipping. Drain well on paper towel.

Serve the French toast, halved, with the braised tomato on the side.

 

 
Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. My Drap napkins from The Country Trader, plate from Mud.