This savory French toast recipe is a delicious twist on the classic breakfast dish! I soak fluffy bread slices in a rich custard with crumbled feta cheese and fresh thyme. Instead of maple syrup, top your slices with a dollop of plain yogurt and dig in.
Fragrant and savory, feta cheese-crusted French toast is an homage to my Macedonian roots, along with more of my childhood favorites like macaroni and feta cheese and moussaka. If you’ve never tried it before, you’re gonna LOVE it!
Growing up, this savory version of French toast with feta and thyme was our morning breakfast every Sunday. However, we (Macedonians) call this “Przeni Lepcinja”, a.k.a. fried bread slices, and not French Toast. In fact, the first time I heard it called that was when we came to the States. Here, of course, French toast is known as a sweet brunch dish. But I love the flavors in this savory version with eggs, milk, salty cheese, and fresh herbs all soaked up into soft, crusty slices of fried French bread.
Why I Love This French Toast Recipe
- Flavor-packed. This recipe swaps the usual custard of eggs, milk, and sugar for a version flavored with zesty thyme, creamy, crumbly feta, and freshly cracked black pepper. What could be better?!
- A savory alternative. Nowadays, I love pancakes, waffles, muffins, and banana bread, but there was a time in my life when sweet breakfast foods weren’t my thing (yes, really!). My compromise at the brunch table was this amazing savory French toast from my childhood.
- Easy to make. If you’ve ever made sweet French toast, this savory version follows the same process. It’s easy and the perfect breakfast for a lazy morning or a special occasion– just about any time we’re craving something cozy and comforting. It’s also one of our favorite “brinner” ideas (breakfast for dinner). Just add a fresh salad on the side!
Recipe Ingredients
It turns out that the French don’t call it French Toast, either. They call it pain perdu, or “lost bread” since the recipe calls for day-old bread. I remember my Mom would purposely leave a loaf of bread on the counter the night before so that it would be as stale as possible the next day. I still do the same whenever I make this recipe!
Here are some extra notes on what you’ll need. Scroll down to the printable recipe card after the post for the full ingredient measurements and recipe details.
- Stale Bread – Ask your local bakery for a day-old loaf, or you can leave your bread out overnight so that it stales a little. I use French bread and slice it into thick, 1” slices.
- Oil – Vegetable oil or another cooking oil, for frying.
- Milk and Eggs – For the custard. Any type of milk will work (even dairy-free), but the higher the fat content, the better. I use whole milk.
- Fresh Thyme – Chop the leaves from the sprigs. You can use any fresh herbs that you like. Other good options are rosemary, basil, chives, and oregano.
- Black Pepper – Freshly cracked.
- Feta Cheese – The best is crumbled feta. You could use another grated cheese, like Parmesan or Pecorino, too.
How to Make Savory French Toast (Przeni Lepcinja)
Fried bread slices with feta are a core memory. When I was young, we’d come home from Church, gather around the kitchen table, and wait for Mom to deliver the goods. And boy, was it good!
Here’s a quick overview of how to make French toast the Macedonian way. This isn’t your average French toast, though while the ingredients are different, the method is the same.
- Mix the custard. Start by combining milk and eggs with thyme, black pepper, and about one cup of feta cheese. Give that a really good whisk.
- Soak the bread. Next, dip your bread slices into the custard. Make sure that it’s well coated on all sides and scoop up any feta that’s settled at the bottom of the bowl.
- Fry. Working in batches, add the soaked slices to a hot skillet or griddle with oil. Let the bread toast on either side until it’s nice and brown, and move the finished slices to a paper towel-lined plate to drain.
- Serve! Load your savory French toast onto a platter and sprinkle over leftover feta. Serve warm with your favorite brunch sides! See below for ideas.
Make-Ahead
Sometimes, especially during the holidays, I like to prepare the egg custard for this French toast recipe a day or two in advance. It keeps well in the fridge when it’s stored airtight. Whisk it up as directed, seal it in a container, and pop it in the fridge until you’re ready to use it. You can even slice up the bread the night before and let it dry out a bit more.
Tips and Variations
- Use stale bread. It’s worth repeating, but you should always use stale, day-old bread to make French toast! Fresh bread becomes soggy way too quickly once it’s dipped in the custard.
- Make sure to soak the bread well. Give the bread slices a good dunking in the custard and let it soak in before frying. You don’t want to oversoak so that they become soggy, but the bread should be evenly coated.
- Keep the heat steady. Don’t let the pan overheat, as your toast will burn outside before the inside is cooked through. Keep it steady over medium heat.
- Try different herbs. Feel free to swap the thyme with any herbs you have on hand. And if fresh herbs aren’t in season, it’s fine to use dried ones instead. Good blends for this recipe are Italian seasoning and Herbes de Provence.
- Different cheese. Instead of feta, try savory Parmesan French toast, or swap in other cheeses like Asiago, shredded cheddar, or crumbled goat cheese.
- Make it spicy. Give your savory French toast a little kick with crushed red pepper flakes, cayenne pepper, or Cajun spice. You can also whisk a dash of hot sauce into the custard.
- Looking for something sweet? I have equally delicious recipes for pumpkin French toast and this apple French toast casserole if you’re after a sweet breakfast. Also, try this creamy banana French toast made in the crock pot!
Serving Suggestions
A side of plain yogurt or Macedonian taratur is all you need as an alternative to maple syrup with this savory French toast. I also like to dollop on some ajvar (red pepper relish) because it goes with everything! I’ll usually have it out anyway since one of my favorite brunch dishes to serve with this French toast is Macedonian shakshuka. Otherwise, I’ll keep it simple with a side of crispy bacon and fresh tomatoes picked from the garden. Obviously, mimosas are a must!
Storing and Reheating Leftovers
- Refrigerate. Store any leftover French toast slices in an airtight container in the fridge for up to 3 days.
- Reheat. I like to warm this savory French toast either in a skillet again, or in a warm oven to crisp up the outside. Usually 350ºF for 10 minutes or so does the trick.
More Savory Breakfast Recipes
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Prep. Line a plate with paper towels and set aside. Meanwhile, heat oil in a skillet or frying pan over medium heat.
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Make the custard. In a mixing bowl, whisk together milk, eggs, herbs, salt, black pepper, and 1 cup crumbled feta cheese until completely blended.
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Soak the bread. Dip each slice of bread in the egg mixture, covering all sides and scooping up bits of feta cheese from the bottom. We love our French toast extra eggy, so I let the bread soak for about a minute instead of just giving it a quick dip.
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Fry. Transfer each bread slice to the pan and cook on both sides until golden brown, about 2 to 3 minutes per side. Add more oil as needed (I cook 2 to 3 slices of bread at a time). Remove each slice and place on paper towels to soak up any excess oil.
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Serve. Sprinkle toast with remaining crumbled feta cheese and serve hot.
- Make Ahead: The batter can be made 1-2 days ahead of time and kept in the fridge until ready to use.
- Milk: You can use any type of milk, even dairy-free, but the higher the fat content, the better.
Serving: 1slice | Calories: 198kcal | Carbohydrates: 19g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 60mg | Sodium: 438mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Calcium: 141mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
