Hearty French toast with onion compote

Heat 2 tbsp oil in pan. Add the onion through it and cover it lightly in 10 minutes. Regularly shovel. Add the curry powder and lightly bake for 1 to 2 minutes without the lid. Stir in apricot jam through the fire. Let the compote cool down and season with salt and pepper.

In deep plate, beat eggs with milk, Provençal herbs and salt and pepper to taste. Slice bread halfway diagonally, roll one by one through egg mixture and place on top of each other in another deep plate. Remain the remainder of egg mixture. Slices of bread soak for 10 minutes. Fry 2 tbsp oil in frying pan. Cut slices of bread into grated cheese one by one on both sides. Slices with 4 browns in hot oil until golden brown. Place French toast on four plates and create onion compote next to it. Tasty with a winter salad with chicory, lamb's lettuce and red cabbage.