INGREDIENTS

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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