Spinach French Toast with Tomato Topping

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This meal started with a delicious loaf of multi-grain bread that was on it’s last leg, only suitable for stuffing or french toast.  I first planned to make french toast, but wasn’t in the mood for anything sweet.  Instead, I decided to make a savory french toast with a spinach and egg soak.  Using the Vitamix to get the spinach completely pulverized to soak into the bread was a huge help.  The color of this would have been great for St. Patrick’s day, or perhaps for Easter.  With the tomato and red pepper topping, this can be eaten as french toast, cut into smaller pieces and served as a bruschetta appetizer, or used as open face sandwich with a juicy burger (like I made the next day).  My husband was pretty suspicious when I told him I wanted to make spinach french toast, but I am pretty sure he ended up enjoying it more than me.

1 loaf of day old bread, sliced thick
Fresh basil for garnish

Spinach soak:
4 eggs
1/2 cup ricotta cheese
1/4 cup Parmesan cheese
1/4 cup milk (I used almond milk)
1 clove garlic
1/2 tsp black ground pepper
6 leaves of fresh basil
Large handful of spinach

1 cup tomatoes, diced
1/4 cup of roasted red peppers, diced
2 Tbsp shallots, diced
1-2 Tbsp Olive oil
salt and pepper to taste


1. Place ingredients for the spinach soak into the Vitamix in the order listed and blend increasing to high until fully blended, up to 45 seconds.

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2. Pour contents of soak into a large bowl.  Dredge the slices of bread into the spinach soak, allowing bread absorb as able.

3. In a heavy skillet on medium heat spray with cooking oil or coat with butter before cooking the soaked bread.  Each piece takes a few minute per side, until browned and cooked through.

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4. To make the topping place diced tomatoes, red peppers, and shallots into a bowl and mix with olive oil and salt/pepper to taste.

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5. Place cooked bread on a plate and pile on the topping as desired.  Garnish with basil and parmesan cheese.

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Eat well!

One thought on “Spinach French Toast with Tomato Topping

  1. Pingback: Growing Basil | SeasonsForCooking

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