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Carla and Daphne's Savory French Toast with Stone Fruit and Feta Salad

Savory French Toast Stone Fruit Feta Salad Carla Hall Daphne Oz
Breakfast courtesy of Carla and Daphne.
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Carla and Daphne challenged Michael and Mario to a battle of the sexes (breakfast recipe style), and this was the ladies' dish. French toast with some yummy fruit and salad? Sign us up!
  • For French Toast:
  • 1 Loaf Challah (sliced into 1-inch thick slices)1/2 bunch Dill1/2 bunch Parsley2 Cups Arugula4 Eggs2 Cups Milk1/2 Cup Cream2 Tablespoons ButterFor the Salad:3 Peaches (sliced thin)1 Apple (sliced thin)2 Cups Arugula1/4 Mint (leaves only and chopped)1/2 Cup Feta Cheese (crumbled)2 Tablespoons Sherry Vinegar1/4 Cup Extra Virgin Olive Oil1 Tablespoon Dijon MustardSalt and Freshly Ground Pepper
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 bunch Dill
    1/2 bunch Parsley
    2 Cups Arugula
    4 Eggs
    2 Cups Milk
    1/2 Cup Cream
    In a blender, combine the dill, parsley, arugula, eggs, milk, cream, and blend until smooth. Pour into casserole dish.
  • 2
    2 Tablespoons Butter 
    1 Loaf Challah (sliced into 1-inch thick slices)
    Preheat a nonstick skillet or griddle to medium heat, add the butter, and once it has melted, begin to cook the french toast. First dip both sides of the slices of challah into the mixture made above, and then place into the pan or griddle, cooking until each side is golden and crisp. Keep pieces warm in oven until all of the slices have been cooked.
  • 3
    1/4 Cup Extra Virgin Olive Oil 
    2 Tablespoons Sherry Vinegar 
    1 Tablespoon Dijon Mustard
    Salt and Freshly Ground Pepper 
    3 Peaches (sliced thin)
    1 Apple (sliced thin)
    2 Cups Arugula
    1/4 Mint (leaves only and chopped)
    1/2 Cup Feta Cheese (crumbled)
    In a large mixing bowl, add the extra virgin olive oil, vinegar, mustard, a pinch of salt and a grinding of pepper, and whisk together. Add the peaches, apple, arugula, mint and feta, and toss to coat. Check seasonings. Serve the salad alongside the french toast.

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