Why You’ll Love Savory French Toast with Chanterelles Recipe
I love this recipe because it takes a classic sweet breakfast and turns it into a savory masterpiece. The Dijon, herbs, and mustard powder add layers of flavor, while the buttery fried sourdough becomes crisp on the outside and tender inside. The chanterelles bring their unmistakable aroma and depth, making the whole dish feel special. I also appreciate that it’s easy to customize with or without the optional fried eggs.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the French toast 4 large eggs 1 cup whole milk 1 tablespoon Dijon mustard 1 teaspoon minced chives 1 teaspoon minced thyme 1 teaspoon minced oregano 1 teaspoon dry mustard powder 1 1/2 teaspoons salt 1/2 teaspoon cracked black pepper 4 slices thickly sliced sourdough bread 1/2 cup (1 stick) unsalted butter, divided
for the chanterelles 2 tablespoons unsalted butter 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound fresh chanterelle mushrooms
For the whole 1 tablespoon butter 2–4 eggs, cooked to your liking (optional) additional fresh herbs, for garnish (optional)
Directions
I place the eggs, milk, Dijon mustard, chives, thyme, oregano, mustard powder, salt, and black pepper into a shallow dish and whisk until smooth.
I heat a large skillet over medium heat and melt 4 tablespoons of butter.
I press two slices of sourdough into the egg mixture, flipping to soak both sides for about 1 minute.
I transfer the soaked bread to the hot skillet and cook for 3–4 minutes per side, or until the toast is browned and cooked through.
While the first batch cooks, I set another pan over medium-high heat, melt the butter, and sauté the chanterelles until they release their moisture and begin to brown, about 5 minutes. I season them with salt and pepper at the end.
I remove the French toast from the skillet and repeat the soaking and cooking with the remaining two slices.
To serve, I plate the French toast and divide the chanterelles evenly over the top.
If I’m adding eggs, I melt the butter in one of the skillets, fry the eggs to my liking, and place one on each serving along with extra herbs.
Servings and Timing
This recipe makes 2–4 servings. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
I replace chanterelles with cremini, shiitake, or oyster mushrooms when they’re out of season.
I swap sourdough for brioche when I want a softer, richer base.
I mix parmesan into the custard for a cheesy twist.
I top the finished dish with a dollop of crème fraîche or ricotta for added creaminess.
Storage/Reheating
I store leftover French toast and mushrooms separately in airtight containers in the refrigerator for up to 2 days. To reheat, I warm the French toast in a 350°F oven so it stays crisp and gently reheat the chanterelles in a skillet. I don’t recommend freezing, as the texture of the custard-soaked bread can change.
FAQs
Can I make the custard ahead of time?
Yes, I mix it a few hours early and refrigerate it until I’m ready to soak the bread.
Can I swap the herbs?
Absolutely—I use whatever fresh herbs I have on hand, such as parsley or tarragon.
Do I need to clean chanterelles differently?
Yes, I brush them gently or wipe with a damp cloth; I avoid soaking them.
Can I use milk alternatives?
Yes, full-fat oat or almond milk works, though whole milk gives the creamiest result.
Why is my French toast soggy?
I make sure the skillet is hot and the bread is thick enough to hold the custard without falling apart.
Can I make this gluten-free?
Yes, I use thick-cut gluten-free bread.
Can I add cheese?
Yes, I sprinkle parmesan or gruyère over the toast or into the custard.
Can I double the recipe?
Yes, I cook the toast in batches and keep finished slices warm in a low oven.
What can I serve with this?
I like serving it with a simple green salad or roasted potatoes.
How do I avoid overcooking the chanterelles?
I sauté them over medium-high heat just until their liquid evaporates and they begin to brown.
Conclusion
I love how this savory French toast with chanterelles combines buttery crisp bread, fragrant herbs, and earthy mushrooms into one comforting, elegant dish. It’s an easy yet impressive meal that works for brunch or dinner, and every bite is rich, satisfying, and full of flavor.
A rich, herb-forward savory French toast topped with buttery sautéed chanterelles. Crisp sourdough, aromatic custard, and earthy mushrooms come together for an elegant brunch or cozy dinner.
Ingredients
For the French toast:
4 large eggs
1 cup whole milk
1 tbsp Dijon mustard
1 tsp minced chives
1 tsp minced thyme
1 tsp minced oregano
1 tsp dry mustard powder
1 1/2 tsp salt
1/2 tsp cracked black pepper
4 slices thick sourdough bread
1/2 cup (1 stick) unsalted butter, divided
For the chanterelles:
2 tbsp unsalted butter
1/4 tsp salt
1/4 tsp pepper
1 lb fresh chanterelle mushrooms
For serving:
1 tbsp butter
2–4 eggs, cooked to your liking (optional)
Fresh herbs for garnish (optional)
Instructions
In a shallow dish, whisk together eggs, milk, Dijon mustard, chives, thyme, oregano, mustard powder, salt, and pepper.
Heat a large skillet over medium heat and melt 4 tbsp of butter.
Soak two slices of sourdough in the custard for about 1 minute per side.
Transfer soaked bread to the skillet and cook 3–4 minutes per side, until browned and cooked through.
Meanwhile, in another skillet over medium-high heat, melt 2 tbsp butter. Sauté chanterelles about 5 minutes until moisture evaporates and mushrooms brown. Season with salt and pepper.
Repeat soaking and cooking with remaining bread slices.
Plate French toast and divide sautéed chanterelles on top.
(Optional) Melt 1 tbsp butter in a skillet and fry eggs to your liking. Add to each serving with fresh herbs.
Notes
Replace chanterelles with cremini, shiitake, or oyster mushrooms when out of season.
Use brioche for a softer, richer base.
Add parmesan to the custard for extra savoriness.
Top with crème fraîche or ricotta for more creaminess.
