French Toast Twist

We buy a lovely rosemary and olive oil bread that we really enjoy. It smells heavenly, has a pleasant texture and complements many of our favorite meals. I even like it toasted and buttered for breakfast. I like it so much in fact that I have been thinking about other ways to use it, and this week I came up with a simple dish that I thought was pretty tasty. Breakfast food for dinner makes a nice change of pace, and I have wanted to try a savory French toast for some time, so I decided to use the rosemary and olive oil bread in a twist on the morning favorite.  

I whipped up just two eggs and a little milk for four slices of bread, leaving out the vanilla I would add to the breakfast version and seasoning it instead with salt and pepper. After dipping the bread in the egg mixture, I pan-fried it until golden brown. French toast is easy, right? In another pan, I sautéed half a large red onion, sliced, with one Gala apple sliced with the skin left on until soft and just turning golden. I added a little crushed dried rosemary and salt, and sprinkled on a couple tablespoons of Grand Marnier. I served the apple-onion mixture on top of the toast, with crispy bacon on the side. It was perfect for dinner on an early autumn evening.