Foie Gras French Toast

Foie Gras French Toast
Photo: © Frances Janisch
Total Time:
25 mins


  • 1/4 pound foie gras terrine, cut into 1/4-inch dice

  • 4 chicken livers, finely chopped

  • 2 small black truffles, peeled and minced

  • Salt and freshly ground pepper

  • 3 large eggs

  • 1/2 cup milk

  • 8 slices white sandwich bread

  • 2 tablespoons unsalted butter


  1. In a medium bowl, mix the foie gras with the chicken livers and truffles and season with salt and pepper.

  2. In a pie plate, beat the eggs with the milk and season with salt and pepper. Soak the bread in the custard until saturated, then transfer to a large baking sheet. Spread 2 tablespoons of the foie gras mixture on each slice.

  3. Melt 1 tablespoon of the butter in a large nonstick skillet. Add 4 slices of soaked bread to the skillet, liver side up, and cook until golden, about 2 minutes. Carefully flip the bread and cook until browned and the chicken livers are just cooked through, about 2 minutes longer. Transfer to a plate, cover and keep warm while you cook the remaining bread in the remaining butter. Serve hot.

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