InPamsKitchen
Marinara French toast is a delicious and creative twist on traditional French toast, contrasting the comforting richness of dairy with the savory flavors of marinara sauce. On Shavuot, the holiday celebrating the giving of the Torah at Mount Sinai, it’s customary to enjoy dairy foods — and marinara French toast fits perfectly into this religious and culinary tradition.
Why is it customary to eat dairy on Shavuot? When the Israelites received the Torah at Mount Sinai, they were instructed on the laws of kashrut, including the laws regarding the consumption of meat and dairy. Lacking the time to prepare kosher meat, they ate dairy products as an alternative. Another explanation ties the custom of eating dairy to the phrase “the land of milk and honey”.
This entree begins with slices of sourdough bread covered with cheese and basil. A batter of eggs and milk is then poured over the bread. After topping with zesty marinara sauce and more cheese, it’s then baked to perfection. The balance of the milky, eggy French toast with the tomato packed marinara sauce, and the abundance of melted cheese creates a dish that is both satisfying and flavorful.
A modern twist on Shavout cuisine makes marinara French toast a fun addition to the holiday table while still serving as a reminder of the connection between the food and celebrating the gift of the Torah.
Marinara French toast
Yield: Serves 6-8
Ingredients:
5 Large Eggs
6 Tbsp Milk
1/4 Tsp Ground black pepper
1/4 Tsp Salt
4-6 Slices Sourdough bread*
1-1/4 Cups Shredded mozzarella cheese, divided
4 Large Fresh basil leaves, chopped and divided
3/4 Cup Marinara sauce
1/4 Cup Shaved parmesan cheese
Directions:
In a small bowl whisk together the eggs, milk, salt, and pepper. Set aside.
In a single layer, place enough of the sourdough bread to cover the bottom of a 9-by-9 or 8-by-8 inch baking dish. Cover bread with ¾ cup of the mozzarella cheese and two of the chopped basil leaves. Top with another layer of bread to completely cover.
Pour the egg mixture over the bread. Cover and refrigerate for 30 minutes.
Preheat oven to 375 degrees Fahrenheit.
Bake for 25 minutes. Remove from oven. Evenly pour sauce over the bread and top with remaining basil. Return to the oven for an additional 20 minutes.
Remove baking dish from oven and raise oven temperature to broil.
Top with remaining mozzarella cheese and the parmesan cheese.
Broil for 2-3 minutes until cheese is melted and browned. Serve warm.
Cover and refrigerate leftovers for up to three days.
*Amount given is an approximation. Adjust the amount of bread based on the size of the baking dish and size of the bread slices.
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Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of InPamsKitchen. Stein’s recipes have also been featured in The Jewish Journal of Greater Los Angeles and AARP The Magazine. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.
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