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Baked French toast


  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently saute the onion and mushrooms until tender.
  • At the same time, whisk the eggs with the cream, 1 heaped tbsp grated parmesan, seasonings and the parsley.
  • Then heat a thin layer of oil in a large pan.
  • Dip the bread in the egg mixture and then fry in batches. Drain well and place in a medium-large ovenproof dish, overlapping a little.
  • Scatter the sautéed onion and mushrooms on the bread. Then top with the tomatoes, olives, tasty cheese and parmesan. Cook in the oven for about 10 mins until golden brown.
  • Serve with a green salad on the side.


  • olive oil
  • 1 small red onion, finely sliced
  • 6 button mushrooms, finely sliced
  • 4 eggs
  • ¼ cup cream
  • freshly grated parmesan
  • sea salt & freshly ground pepper
  • 1 heaped tspn chopped fresh parsley
  • 8 slices sourdough bread
  • 8 large cherry tomatoes, quartered
  • 1 handful pitted black olives, chopped
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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