Parmesan French Toast with Tomato-Basil Topping

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Serves 4

WHY THIS RECIPE WORKS: To take French toast from the breakfast nook to the dinner table, we add Parmesan and a bright roasted tomato topping. The toast gets a double dose of Parmesan: We add some to the custard mixture for soaking the bread, and we coat each slice in large shreds that melt into a cheesy crust. We use supermarket Italian bread since it holds up and soaks up the right amount of custard. Oven-roasting the tomatoes makes the topping hands off, and their caramelized flavor makes them an ideal match for the toast. See Quick Prep Tip that follows the recipe.

1¼	pounds grape tomatoes, halved
6	garlic cloves, sliced thin
6	tablespoons olive oil
	Salt and pepper
2	tablespoons chopped fresh basil
3	large eggs
2	cups whole milk
¼	cup all-purpose flour
¼	cup finely grated Parmesan cheese plus 2 cups shredded on large holes of box grater
8	(¾-inch-thick) slices supermarket Italian bread

1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss tomatoes and garlic with 2 tablespoons oil in bowl and season with salt and pepper. Arrange tomatoes cut side up on rimmed baking sheet. Roast until skins begin to brown on bottom, about 20 minutes. Transfer tomatoes to bowl and toss with basil.

2. Meanwhile, whisk eggs in shallow dish with milk, flour, grated Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper. Place shredded Parmesan in second shallow dish. Soak bread, 4 slices at a time, in milk mixture for 5 minutes, flipping bread halfway through soaking. One at a time, remove bread slices from milk mixture, then dredge in shredded Parmesan, pressing gently to adhere. Repeat with remaining bread.

3. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Cook 4 slices bread until golden and crisp, 2 to 3 minutes per side. Transfer to platter and tent loosely with foil. Repeat with remaining 2 tablespoons oil and remaining 4 slices bread. Serve topped with roasted tomatoes.