Parmesan French Toast with Roasted Fennel and Tomato Salad
INGREDIENTS
•
2 medium fennel bulbs, trimmed, cored and cut into thin wedges
•
1 tablespoon olive oil
•
1/4 teaspoon salt
•
1/8 teaspoon ground black pepper
•
2 cups cherry tomatoes, halved
•
1 cup baby arugula
•
2 tablespoons snipped fresh flat-leaf Italian parsley
•
1 tablespoon olive oil
•
2 teaspoons white wine vinegar
•
4 eggs, lightly beaten
•
1 cup milk
•
1 tablespoon sugar
•
1/4 teaspoon ground black pepper
•
1/8 teaspoon salt
•
8 1/2-inch-thick slices French bread or Italian bread
•
2 tablespoons butter
•
1/2 cup grated Parmesan cheese
•
Parmesan cheese shards
•
Honey (optional)
Comments & Reviews
Just A Pinch Sweepstakes