Foie Gras French Toast
Decadent and rich, this gourmet twist on French toast features buttery brioche topped with seared foie gras and a touch of sweetness—often from fruit compote or syrup—for a luxurious balance of savory and sweet flavors.
Decadent and rich, this gourmet twist on French toast features buttery brioche topped with seared foie gras and a touch of sweetness—often from fruit compote or syrup—for a luxurious balance of savory and sweet flavors.
Ingredients
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1/4 pound foie gras terrine, cut into 1/4-inch dice
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4 chicken livers, finely chopped
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2 small black truffles, peeled and minced
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Salt and freshly ground pepper
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3 large eggs
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1/2 cup milk
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8 slices white sandwich bread
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2 tablespoons unsalted butter
Method
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In a medium bowl, mix the foie gras with the chicken livers and truffles and season with salt and pepper.
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In a pie plate, beat the eggs with the milk and season with salt and pepper. Soak the bread in the custard until saturated, then transfer to a large baking sheet. Spread 2 tablespoons of the foie gras mixture on each slice.
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Melt 1 tablespoon of the butter in a large nonstick skillet. Add 4 slices of soaked bread to the skillet, liver side up, and cook until golden, about 2 minutes. Carefully flip the bread and cook until browned and the chicken livers are just cooked through, about 2 minutes longer. Transfer to a plate, cover and keep warm while you cook the remaining bread in the remaining butter. Serve hot.
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