Prep Time: 10 mins | Cook Time: 15-20 mins | Serves 4
4 large eggs
¾ cup whole milk
¼ cup heavy cream
2 teaspoon Lawry’s Garlic Salt, or to taste
1 tablespoon dijon mustard
½ teaspoon black pepper
Pinch of cayenne pepper
8 thick slices of day old bread (such as Challah, Brioche, French or good quality white sandwich bread)
Freshly grated parmesan cheese, as needed
Butter, as needed
Cooking oil, as needed (such as canola or grapeseed oil)
Whisk together the eggs, milk and heavy cream until no streaks of egg remain. Stir in garlic salt, mustard, black pepper and cayenne.
Soak each slice of bread until it absorbs a good amount of the egg mixture, but not so much that it’s mushy or falling apart. Transfer the soaked bread to a cooking rack set over a baking sheet, allowing excess egg mixture to drip off. Grate parmesan cheese over the tops of the bread.
Meanwhile, preheat a large griddle or cast iron skillet over medium high heat. Add a couple tablespoons of butter and a tablespoon of cooking oil, swirling to coat the bottom of the pan. Once sizzling, place bread parmesan-side down. Only cook as many slices of bread that will fit in the skillet comfortably at once, so you’ll probably need to work in batches. Grate parmesan cheese over the tops of the bread slices while they cook. After a couple minutes or when the bread is golden brown, flip and cook the other side. Once both sides are golden brown, transfer to a paper towel lined plate. Grate a dusting of cheese over the tops. Continue cooking the remaining slices in bread, adding butter and oil to the skillet in between batches as needed. If desired, the cooked French bread can be kept warm in an oven heated to 200° F until ready to serve.