|1 cup||(250 mL)||milk|
|2 tsp||(10 mL )||garlic powder|
|2 tsp||(10 mL)||dry mustard|
|1 tsp||(5 mL)||chili powder|
|¾ tsp||(6 mL)||salt, divided|
|¾ tsp||(6 mL)||sugar, divided|
|8 slices||(each ½-in./1-cm thick)||French bread (preferably day-old)|
|1 tbsp||(15 mL)||olive oil, divided|
|2 tbsp||(30 mL )||grated Canadian Parmesan|
|1 ½ cups||(375 mL)||halved lengthwise, grape tomatoes|
|pinch||cracked black pepper|
|1||avocado, thinly sliced|
|½ cup||(125 mL)||ricotta cheese|
|fresh basil leaves|
- In large shallow baking dish (13 X 9 in./3 L), whisk together the eggs, milk, garlic powder, dry mustard, chili powder, ½ tsp (2 mL) salt and ½ (2 mL) tsp sugar. Place bread slices into egg mixture, turning them multiple times to coat and fully soak.
- In large non-stick skillet, heat 2 tsp (10 mL) olive oil on medium heat. Working in batches, cook soaked bread until bottoms are just browned, 1 to 2 min. With bread still in the pan, sprinkle the top sides with cheese, flip over to brown. Repeat steps for all slices ; keep warm in the oven.
- Wipe out skillet; heat remaining olive oil on medium-high heat. Add tomatoes. Sprinkle with pepper, remaining salt and sugar. Cook until skins begin to blister, 1 to 2 min. Stir only occasionally to avoid breaking up tomatoes. Sprinkle with basil. Remove from heat.
- Divide bread slices onto 4 plates, top with avocado slices and spoon 1 tbsp (15 mL) of ricotta cheese onto each slice. Spoon tomato mixture over top. Top with fresh basil leaves and enjoy.