Serves  2                     Difficulty  Easy

Craving something a bit cheeky for brunch? This savoury take on French toast brings cacio e pepe flavour straight into your weekend feed—without leaving the oven.

Ingredients

4 slices Hi-Fibre Lo-GI White Block Loaf
1/4 cup whole milk
1/4 cup heavy cream
2 large eggs
1/4 cup grated Parmesan cheese
1/4 cup grated Pecorino cheese
1 tablespoons coarse black pepper
1 garlic clove crushed
2 tablespoons unsalted butter melted
1 tablespoon chopped fresh parsley

Method

STEP 1

In a shallow bowl, whisk together the milk, cream, eggs, the parmesan, pecorino, black pepper, garlic and stir until evenly combined. Set aside

STEP 2

Set a large pan over moderate heat and brush with butter. Working with one slice of bread at a time, dip it into the egg mixture, turning it over, and allow it to properly soak. Shake off the excess and then place on the hot pan. Cook until golden brown and crispy on both sides, about 3 to 4 minutes

STEP 3

To serve, sprinkle with a bit more parmesan, black pepper and parsley