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)
  • 2 eggs
  • ½ cup whole milk
  • 3 tsp. chopped fresh thyme, divided
  • 2 Tbs. vegetable oil
  • 1 8-oz. pkg. cremini mushrooms, sliced
  • 1 3.5-oz. pkg. shiitake mushrooms, sliced
  • 3 Tbs. unsalted butter, divided
  • ½ cup sliced onion
  • 2 ½ tsp. tomato paste
  • 2 ½ tsp. all-purpose flour
  • ¼ cup dry sherry, optional
  • ¾ cup low-sodium vegetable broth
  • 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

  • Serving Size 1 slice french toast with 1/4 cup sauce
  • Calories 315
  • Carbohydrate Content 24 g
  • Cholesterol Content 121 mg
  • Fat Content 20 g
  • Fiber Content 2 g
  • Protein Content 10 g
  • Saturated Fat Content 7 g
  • Sodium Content 234 mg
  • Sugar Content 6 g