Discover French toast like you’ve never imagined! Transform this breakfast classic into a bold culinary delight with our savory French toast recipe, topped with a compote of onions with Lyonnais sausage and accompanied by an exquisite homemade beet ketchup. Let’s be guided by the advice of a renowned chef to create this flavorful and refined version that will awaken your taste buds and surprise your guests. Ready for a revolutionary culinary experience? Join us on this unique taste adventure!
Essential Ingredients
To make this dish, you will need to gather some essential ingredients. Let’s start with stale bread that you will cut into large cubes. You will need about 500g to serve six people. Add to that 5 whole eggs and 3 yolks, 600g of milk, 400g of liquid cream, 120g of grated parmesan, and a pinch of salt for seasoning.
Regarding the onion compote, prepare 4 large onions to slice, honey, a pinch of salt, and half a glass of white Beaujolais.
Next, for the Lyonnais sausage, a simple local sausage will do, and for the beet ketchup, you will need a small cooked beet, traditional ketchup, raspberry vinegar, and a few drops of Tabasco to enhance the flavor.
Preparation of the Base for Savory French Toast
The day before, start by soaking the bread cubes in the mixture of milk and cream. Let it rest for 30 minutes, then incorporate the whole eggs and yolks, the salt, and the grated parmesan. Mix all these elements well, then place the mixture in a terrine or loaf pan lined with parchment paper. Press down with the back of a spoon. Cooking required: about 1 hour at 150°C, in a water bath. Once cooked, let cool and place in the refrigerator overnight.
The next day, unmold and cut thick slices to sauté in a pan with a drizzle of oil, about 3 to 4 minutes on each side until golden brown.
Preparation of the Onion Compote and Sausage
For the compote, sauté the onions in a saucepan with a little oil, a pinch of salt, and a tablespoon of honey. Cook for 30 minutes and deglaze with white Beaujolais.
As for the sausage, cook it in a large pot of simmering water for 40 minutes. Let it cool before cutting it into cubes.
Preparation of the Beet Ketchup
In a blender, mix the ketchup with the beet, raspberry vinegar, and Tabasco. Ensure you obtain a homogeneous texture.
Assembly and Presentation of the Dish
Mix the onion compote with the cubes of Lyonnais sausage and place them on the French toast. Drizzle everything with beet ketchup. For a more refined presentation, add a few slices of fresh radish passed through a mandoline and some sprouts for decoration.
This dish, combining traditional flavors with a touch of originality, promises to delight the most discerning palates. Bon appétit!
Source: www.bfmtv.com
