Wentelteefjes, or Savory French Toast

The Dutch Version


Preparation info

  • Difficulty


  • Makes

    6 to 8 slices

    , depending on size of bread

Appears in

Wentelteefjes can be sweet, but they are tasty savory as well. Perfect for using up old bread, they make for an addictive Christmas breakfast.


  • 4 large eggs
  • ½ cup (125 ml) milk
  • ½ cup (125 ml) heavy cream
  • 1 teaspoon mustard
  • ½ cup (50 g) grated Parmesan cheese, plus extra for serving
  • A pinch of sea salt
  • Freshly ground black pepper
  • A few drops of Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • 6 to 8 slices of good-quality white bread; you can make lovely shapes using a cutter
  • Some butter for frying



Whisk the eggs, milk, cream, and mustard until foamy. Stir in the cheese, season with some salt and pepper, a little Tabasco, and a splash of Worcestershire sauce. Pour the egg mixture into a shallow bowl. You can prepare the egg mixture the night before and store it in the fridge overnight.


Place two slices of bread in the bowl—or as many you can fit, really—and let them soak for 1 to 2 minutes.

Over medium heat, melt a cube of butter in a nonstick skillet and cook the soaked bread for about 2 minutes per side, until golden brown. Let drain on some paper towels while frying the remaining slices.

Sprinkle with cheese and serve with the green herb salad.

For Garnish

  • A salad of chopped fresh garden herbs such as chives, flat-leaf parsley, and/or basil and some arugula with a simple olive oil and vinegar vinaigrette