1loaf (16 ounces)stale French bread,sliced into 1-inch thick slices
3tablespoonsvegetable oil
1cupwhole milk
3largeeggs
1teaspoonfreshly chopped thyme leaves,or any fresh herbs you like
freshly ground black pepper,to taste
1½cupscrumbled feta cheese,divided
Instructions
Line a plate with paper towel and set aside.
Heat oil in a skillet or frying pan over medium heat.
In a mixing bowl, whisk together milk, eggs, herbs, black pepper, and 1 cup crumbled feta cheese until completely blended.
Dip each slice of bread in the egg mixture, covering all sides and scooping up bits of feta cheese from the bottom.
Transfer each bread slice to the pan and cook on both sides until golden brown, about 2 minutes per side. Add more oil as needed. (I cook 2 to 3 slices of bread at a time)
Remove each slice and place on paper towels to soak up excess fat.
Sprinkle toast with remaining crumbled feta cheese and serve hot.
Notes
Make Ahead: The batter can be made 1-2 days ahead of time and kept in the fridge until ready to use.
Milk: You can use any type of milk, even dairy-free, but the higher the fat content, the better.