Ingredients

serves 6

　　5 ounces bacon (about 6 slices)

　　2 onions, cut into 1/4-inch dice

　　12 ounces button mushrooms, stemmed and quartered

　　6 large eggs

　　1 1/2 cups heavy cream, half-and-half, or milk

　　1/2 cup grated Parmesan cheese (about 1 1/2 ounces), plus more for serving

　　1 teaspoon coarse salt

　　6 1-inch-thick slices bread, such as sourdough, each cut into 3 long strips, preferably day-old

　　2 tablespoons unsalted butter

　　2 tablespoons vegetable oil

　　

Step 1

Heat a skillet over medium heat. Add the bacon; cook until browned, 3 to 4 minutes. Remove the bacon with tongs; drain on paper towels; set aside. Add the onions to the skillet with the bacon drippings; cook, stirring constantly, until the onions begin to soften, about 3 minutes. Add the mushrooms; cook until tender and most of the liquid released has evaporated, 5 to 6 minutes. Transfer the mixture to a bowl to cool. When cool, set aside half the mixture; finely chop the other half.

　　

Step 2

Whisk together the eggs, cream, Parmesan, and salt in a medium bowl. Stir in the finely chopped vegetable mixture; set aside.

　　

Step 3

Place the bread strips in a shallow baking dish large enough to hold them in a single layer. Pour the egg mixture over the bread; soak 10 minutes. Turn the strips over, and soak 10 minutes more, or until the bread is soaked through.

　　

Step 4

Preheat the oven to 250°F. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread strips until golden brown, 2 to 3 minutes per side. Transfer to the wire rack; place in the oven while cooking the remaining bread.

　　

Step 5

Wipe out the skillet; repeat with the remaining butter, oil, and bread. Heat the remaining onion mixture in a small skillet until warm. Serve the French toast warm, topped with the remaining onion mixture, crumbled bacon, and Parmesan, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.