| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | 36 | servings | |
INGREDIENTS
| 2 | tb | All-purpose flour |
| 3/4 | ts | Baking powder |
| 1 1/2 | ts | Coarse salt |
| 3 | lg | Eggs |
| 1 1/3 | c | Milk |
| 3 1/2 | oz | Parmesan cheese |
| 1 | tb | Unsalted butter |
| 12 | oz | Brioche loaf; cut into |
| Six 1"-thick slices | ||
| 1 | md | Tomato; cut 1/4" dice |
| 1/3 | c | Chopped fresh basil |
| Basil leaves; cut thin strips |
INSTRUCTIONS
Heat the oven to 350 degrees; adjust the rack to the center. Grate the Parmesan cheese on the large holes of a box grater to yield 1 1/4 cups; set aside. In a small bowl, combine the flour, baking powder, and salt. Set aside. In a large bowl, whisk together the eggs and the milk. Whisk the flour mixture into the eggs, until the batter is smooth. Whisk in the cheese; the batter will be clumpy and look curdled. Generously butter a 13- by 9- by 2-inch pan. Set aside. Using tongs, dip the brioche slices into the batter, coating well. Arrange the slices side by side in the buttered pan. Set aside. Stir the diced tomatoes and chopped basil into the remaining batter. Pour the batter over the brioche slices. Bake the French toast until golden brown, 30 to 40 minutes. Let cool for 5 to 10 minutes before cutting. Invert onto a cooling rack, and turn right-side up onto a cutting board. Using a knife or cookie cutter, cut into desired shapes or sizes. Garnish with remaining basil strips, and serve warm. Makes about 3 dozen appetizer portions or 6 whole slices. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson Potter - $35" Per serving: 29 Calories (kcal); 2g Total Fat; (57% calories from fat); 2g Protein; 1g Carbohydrate; 20mg Cholesterol; 149mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from "Martha Stewart's Hors d'Oeuvres Handbook" by Ma Converted by MM_Buster v2.0n.
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