Mushroom French Toast Recipe | Vegetarian Times Skip to main content

Mushroom French Toast

A quick mushroom stroganoff sauce is ladled over thyme-flavored French toast for an early-autumn meal. If you want to serve this dish for brunch, you can make the mushroom sauce a day ahead, and then simply prepare the French toast right before serving.



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4 slices challah bread (½-inch thick)
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2 eggs
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½ cup whole milk
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3 tsp. chopped fresh thyme, divided
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2 Tbs. vegetable oil
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1 8-oz. pkg. cremini mushrooms, sliced
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1 3.5-oz. pkg. shiitake mushrooms, sliced
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3 Tbs. unsalted butter, divided
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½ cup sliced onion
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2 ½ tsp. tomato paste
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2 ½ tsp. all-purpose flour
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¼ cup dry sherry, optional
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¾ cup low-sodium vegetable broth
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2 Tbs. reduced-fat cream cheese, optional


  1. Preheat oven to broil. Broil challah slices on baking sheet 5 minutes, or until golden brown, turning once. Transfer to plate to cool.
  2. Meanwhile, whisk together eggs, milk, and 2 tsp. thyme in shallow dish; season with salt and pepper, if desired. Add challah toast, and soak 10 minutes, turning occasionally. 
  3. Meanwhile, heat oil in large skillet over medium heat. Add mushrooms, and sauté 6 to 7 minutes, or until browned. Transfer mushrooms to bowl; set aside. 
  4. Melt 2 Tbs. butter in same saucepan over medium heat. Add onion, and sauté 1 to 2 minutes. Stir in tomato paste and flour; cook 1 minute. Whisk in sherry, if using, and cook 1 minute. Stir in broth and mushrooms; cook 2 minutes. Whisk in cream cheese, if using, and remaining 1 tsp. thyme; keep warm.
  5. Heat remaining 1 Tbs. butter in cast-iron skillet. Add bread slices, and cook 5 minutes or until golden brown, turning once. Serve each slice French toast with ¼ cup mushroom sauce.

Nutrition Information: 

Unit (Serving Size): 
serves 4
10 g
Total Fat: 
20 g
Saturated Fat: 
7 g
24 g
121 mg
234 mg
2 g
6 g
Per serving (1 slice french toast with 1/4 cup sauce)