Parmesan French Toast with Wilted Garlic Spinach

First, an explanation...
If you've been following my blog for the past couple of weeks, you know I've been doing a lot of recipes from Donna Hay's Cookbooks. I'm a big fan of Donna's and have almost every one of her books.
Actually I collect and have collected all kinds of cookbooks for over many, many years. I have read nearly every single one, but I don't cook from all of them, rather I use them for inspiration for my own recipes.

Donna Hay
Photo from 'THE AGE', Australia
But Donna's books are different ~ with a photo for virtually every recipe, I really like the straightforward simplicity of her recipes.
Bonus: They are generally very healthy, too.
A home economist by trade, her focus is on fresh, modern food. And her food philosophy is "I want to making cooking simple for people, so they don't have to use too many pans when cooking. So there's not too much washing up", and "to keep ingredients to a minimum, choose three good flavours that go together, not seven."

I suddenly felt compelled to begin actually sharing some of the recipes I've made from her books, and trying new ones to share with you.
This is one I had not tried before, it is from her magazine.
Bruschettas and Crostinis are a favorite of ours so when I read this recipe, basically an amped-up version of those, I knew it would be one we might like.

It's a delicious, savory take on French Toast.

It's substantial, and best eaten with knife and fork because the bread is soaked in beaten eggs, finely grated Parmesan cheese, cracked pepper, then cooked just as you would French toast.

In the same pan, a clove of minced garlic is heated through, in a bit of butter, over medium-high heat to release its fragrance, the spinach is added for just a moment to wilt.

Then piled on top of the still warm, savory French Toast with more finely grated Parmesan sprinkled over all.
Um.... I just have to say that it is quite good. Dangerously good.
I could eat more than one. But I resisted. :)

I think this is best with thickly sliced French bread ~ I used a thick slice from the 5-Minute Artisan Bread (I had made a boule the previous day.)
It worked perfectly.
If you like the ingredients, I think you'll like the finished dish.
Click HERE for a printable recipe.

Please leave me a comment, and if you try this recipe
I hope you love it too!


  1. Savory French Toast - why didn't I think of that?? It looks wonderful, Mari. I'll definitely give this one a try!

  2. This looks delicious. Your photos always have me drooling!

  3. When I saw the recipe title, I wasn't sure...it sounded strange actually. But, seeing the pictures and the ingredients, I know this would be delicious.


  4. Hi Mari! I love Bruschetta, I bet I would like this...
    I can't wait to see if (and when) you start cooking for the Holidays!!! I want to see you do a sweet potato pie, and a pumpkin pie, oh and pecan too! :)

  5. Mary that is definitely something I would like. Moe and Matthew always have Maple Syrup on their French Toast, but I like mine savory so I just have butter, salt and pepper. I've never cared it for it any other way. I love the idea of the parmesan and spinach.

  6. Great brain blast.
    I love spinach.

    I'll have to check out her books.

    : )

  7. This looks and sounds wonderful and unique. Lovely pictures :D

  8. I want this and I want it right now...this looks just fabulous!

  9. Oh my goodness a savory French toast, what a brilliant idea. My mind is swimming with posilties, thank you Clarice

  10. What a beautiful and tasty looking dish, Mari. I love the idea of a savory french toast. This is suitable for any meal of the day.

  11. Ahh Yeah!
    I can go for that.
    You my dear are amazing. Wow,
    impressive blog. Count me in. I am not much of a cook. People say I am but they are just worse than I am at it...I am starting a new diet. This looks great, healthful and helpful. I like simple ingredients. Steaks have gotta go.
    Glad I found you.

  12. Thank you so much for your sweet words everybody!

    Lori, I had the same reaction when I first saw this recipe ~ WHY didn't I think of this?! :)

    I'm thinking of lots of variations, too.

    If you try this one or your own variation, please let me know what you think of it. I'd love your feedback!


  13. Mari your photography is beautiful.

    Oh gosh I am hungry.

  14. I really like this idea, I was actually talking about how much I love savory versions of sweet dishes today. Dare I say I like them more than the sweet version. I am already brainstorming variations of this.

  15. I agree, Donna Hay is such an inspiration! Your photos are beautiful - they look like they could belong in one of her magazines/books!

  16. Thank you for your wonderful comments, you kind people make my head swell. *grin*

    Cheers! ~m

  17. I couldn't agree with you more regarding Donna! Before she became wildly famous she used to do cooking demonstrations and I went to several of them.I have all of her books (except the most recent one...hmm my birthday is next month....) and cook from them every week. Her magazines are also fabulous. loved reading this and am so proud of Donna from Down Under!
    bets wishes, NM.

  18. I have never heard of a savory French toast- thanks for sharing this one. Spinach is my favorite veggie so I am in love with this idea!

  19. Hi NM! How fortunate for you to actually have attended Donna Hay's cooking demonstrations. She is so inspiring. What a treasure from 'down under'!! :)

    Hi Robin Sue, it's great to see you.

    Thank you both for stopping by! xo

  20. This is right up my alley. I love the idea of an open face sandwich that is eaten with utensils. It's inspiring all kinds of ideas using ingredients.
    I think your photos are beautiful. I've been looking around. Are you a professional photographer?

  21. Stunning photo!!! This looks delicious! And I think I have a void in my cookbook collection....I'm sure my hubby will be grateful you've put a bee in my bonnet ;)


Thank you for your comments, friends ~ they make my day!

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