I want to go where rivers of butter flow.
Right into the middle of this French toast.
Look at that butter—melting, glossy, and irresistible.
Things feel both familiar and new lately. Familiar: Eddie is deep into a Cruel Intentions marathon (it might be one of his favorites), and all I can think is OMG PACEY. New: I’m increasingly reaching for savory dishes instead of sweets. I mentioned this a while back, and it’s still happening. Maybe I’m getting older and more practical, or my taste buds are just changing. I prefer to think it’s the latter, though yes, I’m also older and more boring than I used to be.
I first discovered savory French toast from The Kitchn and was immediately hooked. I wanted something more than plain toast and cheese, so I made a savory compound butter to top it. Recently I’ve been obsessed with compound butters—I’ve used them on everything from skillet sea bass to provolone scones—and they’re only going to become more prominent as herb season arrives.
This French toast batter is loaded with freshly grated Romano cheese, giving each slice a savory, salty crust after it’s fried in butter. I finish it with a softened cherry tomato basil butter—I used seasoned semi-dried cherry tomatoes and fresh basil—which melts into the hot toast and creates little streams of flavor. It’s pure comfort and a delicious contrast to the usual sweet version.
This recipe was part of my spring brunch video with DeLallo and might be my favorite from that series. It’s different from the French toast I typically make, but in a very good way. I still love sweet French toast, so if you’re feeding folks with a sweet tooth, put out something sugary alongside this savory option—balance is key. I personally need a little sweet and a little savory at every meal.
Over the coming months I’ll be making more videos and recipes with DeLallo, exploring savory and sweet combinations. For now, live on this savory French toast with me and discover how emotions can taste delicious.
Savory Romano Crusted French Toast with Cherry Tomato Basil Butter
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Ingredients
- 4 large eggs
- 1/2 cup half and half
- 1/2 cup finely grated Romano cheese, plus more for topping
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 loaf Italian bread, cut into 8 thick slices
- 3 tablespoons unsalted butter
- a few basil leaves for garnish
Cherry Tomato Basil Butter
- 5 tablespoons unsalted butter
- 1/4 cup sundried cherry tomatoes, chopped
- 3 tablespoons chopped fresh basil
- 1/8 teaspoon garlic salt
Instructions
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In a large bowl, whisk together the eggs, half and half, grated Romano, salt, and pepper until well combined. Heat a large skillet over medium heat and add 1 1/2 tablespoons of the butter. Dip each bread slice into the egg mixture, coating both sides, then place in the skillet. Fry the French toast until golden on both sides, adding more butter as needed and repeating with remaining slices. Serve immediately topped with the cherry tomato basil butter, an extra sprinkle of Romano, and basil leaves.
Cherry Tomato Basil Butter
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Combine the butter, chopped sundried cherry tomatoes, chopped basil, and garlic salt. Mix until evenly combined. Serve the butter softened so it melts over hot toast, or chill to firm up for later use.
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I appreciate you so much!
Don’t you want to cannonball into that?!