Parmesan Brioche Toast with Taleggio, Sautéed Plum Tomatoes & Oregano

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

This simple recipe is a savoury version of French toast. A good aged Taleggio cheese adds a creamy, aromatic and slightly sour flavour, which partners the sweetness of the tomatoes and brioche well. If yellow plum tomatoes are available, why not use half red, half yellow? The colours look stunning.


  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 450 g (


Heat the oil in a pan, add the garlic and cook for 1 minute. Add the tomatoes and sauté them until they begin to soften. Season with salt and pepper and stir in the oregano. Keep warm.

In a shallow bowl, whisk together the eggs, milk and Parmesan cheese, seasoning with a little nutmeg, salt and pepper. Cut the brioche slices into rounds, if liked, or leave them whole. Dip them in the eg