Parmesan French Toast with Roasted Fennel and Tomato Salad | Midwest Living

Parmesan French Toast with Roasted Fennel and Tomato Salad

Parmesan French Toast with Roasted Fennel and Tomato Salad

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  • Makes: 4 servings
  • Prep 25 mins
  • Bake 20 mins
  • Cook 4 mins to 6 mins per batch

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Vibrant veggies and peppery greens tumble over savory French toast, but the magic ingredient is a drizzle of honey-like syrup that balances the salty Parmesan cheese.


    Roasted Fennel and Tomato Salad
  • 2 medium fennel bulbs, trimmed, cored and cut into thin wedges
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups cherry tomatoes, halved
  • 1 cup baby arugula
  • 2 tablespoons snipped fresh flat-leaf Italian parsley
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • Parmesan French Toast
  • 4 eggs, lightly beaten
  • 1 cup milk
  • 1 tablespoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 8 1/2-inch-thick slices French bread or Italian bread
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • Parmesan cheese shards
  • Honey (optional)


  1. Roasted Fennel and Tomato Salad Place fennel in a shallow roasting pan. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Stir to coat. Roast, uncovered, for 15 minutes. Add tomatoes to fennel in pan, then roast for 5 minutes more, or until fennel is lightly browned and tender. Let cool slightly.
  2. Roasted Fennel and Tomato Salad Stir arugula, parsley, 1 tablespoon olive oil and the vinegar into the fennel mixture.
  3. Parmesan French Toast Meanwhile, in a shallow dish beat together the eggs, milk, sugar, pepper and salt. Dip bread into the egg mixture, coating both sides (let soak in egg mixture about 10 seconds per side).
  4. Parmesan French Toast In a very large skillet or on a griddle, melt 1 tablespoon of the butter over medium heat; add half of the bread slices. Sprinkle the top of each slice with some of the Parmesan cheese. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter, bread slices and Parmesan cheese. Serve warm, cheese side up, topped with the Roasted Fennel and Tomato Salad. Garnish with Parmesan cheese shards and a drizzle of honey.


  • * If your bread slices are very wide, you may need to do the French toast 1/3 at a time.

Nutrition Facts

(Parmesan French Toast with Roasted Fennel and Tomato Salad)

Servings Per Recipe 4, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 16, Potassium (mg) 977, pro. (g) 25, calcium (mg) 447, iron (mg) 4, vit. A (IU) 1937, vit. C (mg) 30, Monounsaturated fat (g) 10, Folate (µg) 155, Polyunsaturated fat (g) 3, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0, sodium (mg) 1024, fiber (g) 6, Fat, total (g) 26, chol. (mg) 223, sat. fat (g) 10, carb. (g) 53, cal. (kcal) 532

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