Prosciutto Bruschetta is good as is…but then paired with a Parmesan crusted piece of French toast is simply mind-blowing.
It’s basically brunch goals and you’re going to love it too!
Ingredients you will need:
Bread: Thick slices of French bread is what I used for this Prosciutto Bruschetta french toast. It’s soft on the inside, sturdy/holds up well, and is chewy. The bread needs to be dry so I toasted it in the oven at 250°F for 20 minutes, or you can leave out on the counter, sliced, overnight.
Pro tip: slightly stale bread is actually the best for making French toast because stale bread absorbs more of the egg mixture than fresh bread will. Other breads to use: brioche, challah, any thick white bread like “Texas Toast.”
Step by Step Directions
Make the bruschetta mixture first: in a medium sized bowl combine the diced tomatoes, basil, balsamic vinegar, olive oil, garlic, salt and pepper.
Make the custard for the French toast: whisk the eggs. Then add in the milk and pinch of salt and pepper. Whisk again to incorporate.
Dunk bread in custard for 20-30 seconds each side.
Coat both sides of bread in shredded Parmesan.
Cook French toast in a nonstick skillet, 3-5 minutes each side.
Load it up and serve! Top with a slice of prosciutto and a few tablespoons of the tomatoes & basil.
1/2loafFrench Bread, Challah or thick white bread*1 inch thick slices
Salt and pepper to taste
1cupParmesan, freshly shredded (plus more as needed to coat)
Prevent your screen from going dark
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!
The bread needs to be dry so I toasted it in the oven at 250°F for 20 minutes, or you can leave out on the counter, sliced, overnight. Slightly stale bread is actually the best for making French toast because stale bread absorbs more of the egg mixture than fresh bread will.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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