Garlic French Toast
Garlic French toast is here to save you from all the overly sweet french toasts that turned you off from the dish. This recipe is loaded with raw and roasted garlic to make a super savory delicious twist on the classic! I couldn’t just use maple syrup on this french toast though, so I topped it with a chive butter and hot honey to amp up the sweet and savory magic!
The inspiration for this recipe
Last week I posted a garlic bread with 7 different kinds of garlic in it. When I shared it on instagram, someone mentioned that I should make a garlic french toast version, so I did! I dialed back the garlic a little, removing the pickled garlic, toum, and black garlic. This way it is still a strong punch of garlic, but a little easier to make and find all the ingredients.
Make the garlicky marinade
Is the sauce for french toast called marinade? Is it called batter? Either way, lets make it. Eggs, butter, and milk first.
Then add the garlic! Raw, powder, and roasted. Then blend it up smooth.
Soak the French toast in garlic
Put the toast into a shallow pan and pour the sauce on! The bread is a garlic sourdough too so we aren’t missing any moments to infuse this dish with garlic! I let it sit for about 20 minutes, flipped it, and 20 minutes more.
Cook the garlic French toast
Warm up the pan and add some butter, then the toast! As you can see by this photo, I should have let some of the sauce drip off the bread before adding it. That’s OK though, I was able to swipe away the excess with my spatula when it firmed up a bit.
After flipping these are looking good!
Toppings for the garlic French toast
I mixed some chives into butter and then let it cool to form this compound butter. Hot honey is also perfect with this garlic French toast!
Serving the garlic French toast
Get it on a plate, top with the chive butter, and drizzle on that hot honey! So good!
The little bit of heat is so perfect with the garlic French toast, and the chive butter adds a bit of freshness to the savory toast.
I ate these so quick! I used to love french toast growing up, but then I stopped liking it when all the versions at restaurants were way too sweet. This garlic French toast is the antidote to all the overly sweet French toasts out there!
Twists on this recipe
You could look at my garlic bread recipe from last week and incorporate more garlics into this french toast if you want. The black or pickled garlic would definitely work great in this and play well with the other established garlic flavors.
If you love french toast, check out my other offbeat twists on the dish! Tortilla French toast, grilled French toast with bacon wrapped chicken, and egg yolk stuffed French toast!
Garlic French Toast
Equipment
Ingredients
Chive butter
- 1/2 stick butter
- 2 ounces chives chopped
French Toast
- 1 head garlic
- olive oil and salt
- 2 eggs
- 1/2 cup milk
- 1/2 stick butter melted
- 2 cloves garlic
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup honey
- 1 large garlic sourdough
- butter for pan
- hot honey
Instructions
Make chive butter
- Let the butter sit out to soften, or microwave it for about 8 seconds and stir. Mix in the chives and a pinch of salt. Put it back into the fridge to firm. When it is medium-firm, roll it up in some plastic wrap to form a log and let it firm up more in the fridge until it is solid.
Make roasted garlic
- Preheat oven to 350
- Slice the top of the garlic head off in a way that exposes all the cloves. Drizzle some olive oil onto the head of garlic and sprinkle with salt. Wrap the whole thing in aluminum foil and seal it.
- Bake at 350 for one hour. Remove from oven and allow to cool. Pop out the individual cloves from the garlic head and put them into a bowl
Make the french toast
- Put the eggs, milk, butter, raw garlic, roasted garlic cloves, garlic powder, salt, and honey in to a bowl. Blend smooth with a hand blender.
- Slice the sourdough into 3/4 inch slices. 8 slices, 2 per person. Place in a shallow bowl or a few bowls, and pour the egg mixture over the bread. Allow the bread to sit in the mixture for 20 minutes. Flip the bread and let it sit another 20.
- Bring a pan to medium heat and add the butter. Add the bread to the pan and cook about 8 minutes per side to brown and cook through.
- Serve the bread with the chive butter and hot honey.