This is a great dish for breakfast, lunch, dinner, or even as a midnight snack! I mean, breakfast foods are good any time of the day, right? When I used to live in Korea when I was younger, I've actually never had french toast that was sweet. Maybe it's because Koreans generally don't like overly sweet dishes, but when my mom made french toast at home, she always made it savory, and we had it with ketchup, never with honey or syrup. Of course, after living in the U.S., I've come to love sweet french toast, drenched in maple syrup and powdered sugar, but I'll always be partial to savory french toast.
I needed to use up a large amount of leftover bread from making bread pudding, and decided to get creative. Since french toast can be a bit heavy with butter, milk, and eggs, I wanted to brighten it up with some cilantro and add some freshness to the dish. I crusted the toast with asiago cheese, one of my favorite cheeses, but feel free to use whatever cheese you have on hand!Read More