Monday, January 25, 2010

Kalamata Olive Bread French Toast

A few weeks ago, I picked up a loaf of kalamata olive bread.  Being the only person in the house who would eat the bread, I cut the loaf in half and put the half that I wouldn't eat right away into the freezer. This past weekend, I pulled the loaf out of the freezer to make space and last night I decided that I would use up the remainder of the loaf to make a savory french toast.   

    This bread is great by itself
but it made a great french toast as well.

The room smelled so great.                     I love my rosemary plant.

To make the batter, I beat two eggs slightly with 1/3 cup of milk. I then added one teaspoon of orange zest and a teaspoon of fresh chopped rosemary to the batter.  (This last fall, I decided to transplant my rosemary to an indoor pot to keep it growing over the winter.  This is definitely a decision that I have not regretted.)  

Finally, I used salt and pepper, to taste. 

My Thoughts
Overall, this experiment turned out fairly well. The amount of orange zest was just perfect to give a nice citrus note to complement the olives in the bread. While there was a light note of rosemary, it definitely could have benefited from more. The next time that I make this dish, and I will, I will probably triple the amount of rosemary; or add even more than that, to add a stronger flavor.

 The Recipe
 6-8 slices of bread
2 eggs, slightly beaten
1/3 cup milk
1 tsp orange zest
1 tsp 3-4 tsp fresh chopped rosemary
Salt and pepper, to taste
2 Tbsp Butter/Butter Substitute, to fry the bread.

My friend Fleur suggested garlic and thyme as additional complements to the olive bread. I didn't have any on hand this time around, but next time I make this I will try playing around with some more flavors.

*A side note: As you may have noticed from the picture, some of the last pieces got a bit crispy. I had the misfortune of the someone appearing at the door. 


Post a Comment