Prosciutto Bruschetta French Toast
User Reviews
5
Prosciutto Bruschetta French Toast
Description
This recipe starts with thick slices of dry or toasted French bread, which soak up an egg and milk custard. Each slice is then coated with shredded Parmesan, adding a savory crust when pan-fried in butter until golden brown. The warming process creates a firm yet tender interior, supported by the bread's sturdy texture. Fresh bruschetta composed of diced tomatoes, basil, garlic, and balsamic vinegar is marinated to meld flavors, providing brightness and acidity atop the rich toast. Thinly sliced prosciutto adds a salty, savory contrast that complements the creamy, cheesy layers underneath.
The combination of crunchy edges, creamy center, and fresh toppings transforms the dish into a complex yet balanced meal suited for brunch or special breakfasts. The balsamic drizzle finishes with a subtle sweetness that enhances the tomato and prosciutto without overpowering. Using stale bread is recommended as it absorbs the custard without becoming soggy.
Ingredients
- 3 tomato roma, campari, heirloom, etc., diced
- 1/4 cup basil fresh, chopped
- 1/4 cup balsamic vinegar
- 3 Tbsp. olive oil
- 3 cloves garlic minced (1 1/2 tsp
- 1/2 loaf French bread 1 inch thick slices, or Challah or thick white bread
- 5 large egg
- 2 Tbsp. milk whole
- salt to taste
- black pepper to taste
- 8 lices prosciutto
- 1 cup Parmesan Cheese freshly shredded, plus more as needed to coat
- 2-3 Tbsp. butter unsalted
Instructions
- In a small bowl, mix together diced tomatoes, basil, balsamic, olive oil, garlic, salt and pepper. Set aside and let flavors marinate.
- Whisk eggs in a medium bowl until no streaks of egg remain. Then whisk in the milk and pinch of salt and pepper.
- Drop a piece of the thickly sliced bread into the custard and let sit for 20-30 seconds on each side. Then dunk each slice in Parmesan in a shallow bowl. Coat each side with the cheese. Set aside on a plate. Repeat with remaining bread slices.
- In a large skillet over medium heat, melt 2 Tbsp. unsalted butter and cook bread slices for 3-4 minutes each side or until golden brown. Repeat this with remaining bread and use more butter in pan if needed.
- Top each slice with a slice or two of prosciutto and some of the tomato mixture. Garnish with a drizzle with balsamic reduction and flaky salt if desired. Enjoy!
Notes
- Use slightly stale or toasted bread to ensure better absorption of the egg custard without sogginess.
- Allow the tomato mixture to marinate before serving to deepen the flavor.
- Serve immediately after cooking to maintain the toast’s crispness.
User Reviews
Overall Rating
5
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