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 HayPhoto from 'THE AGE', AustraliaBut 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!