Prosciutto Bruschetta French Toast

Prosciutto Bruschetta on thick slices of French toast…does it get any better?!

This French toast is delicious any time of year and this savory breakfast is one of my latest obsessions.

Let me tell you why:

• It sounds fancy but is simple to make!
• It’s fresh, tasty and full of flavor
• 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.”

• Tomatoes
• Fresh Basil leaves
• Balsamic Vinegar
• Olive Oil
• Garlic
• Salt & Pepper
• Fresh block of Parmesan cheese
• Butter
• Eggs
• Milk
• Prosciutto
• Balsamic reduction (optional)

How to make Prosciutto Bruschetta French Toast:

1. Make the bruschetta mixture first: in a medium sized bowl combine the diced tomatoes, basil, balsamic vinegar, olive oil, garlic, salt and pepper.
2. 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.
3. Dunk bread in custard for 20-30 seconds each side.
4. Coat both sides of bread in shredded Parmesan.
5. Cook French toast in a nonstick skillet, 3-5 minutes each side.
6. Load it up and serve! Top with a slice of prosciutto and a few tablespoons of the tomatoes & basil.

More breakfast ideas to love:

• Eggs Benedict Casserole 
• French Toast Breakfast Board
• Classic Buttermilk Waffles 
• Soft and Creamy Scrambled Eggs 
• Buttermilk Pancakes 
• Spinach and Artichoke Egg Bake 

Prosciutto Bruschetta French Toast

This Prosciutto Bruschetta French Toast is not only easy to make but is a delicious, savory twist on the classic and always a hit!

5 from 8 votes

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 people

Author: Tawnie Graham of Kroll’s Korner

Ingredients

• ▢ 3 tomatoes (roma, campari, heirloom, etc.), diced
• ▢ 1/4 cup fresh basil, chopped
• ▢ 1/4 cup balsamic vinegar
• ▢ 3 Tbsp. Olive oil
• ▢ 3 cloves garlic, minced (1 1/2 tsp.)
• ▢ 1/2 loaf French Bread, Challah or thick white bread* 1 inch thick slices
• ▢ 5 large eggs
• ▢ 2 Tbsp. whole milk
• ▢ Salt and pepper to taste
• ▢ 8 slices Prosciutto
• ▢ 1 cup Parmesan, freshly shredded (plus more as needed to coat)
• ▢ 2-3 Tbsp. unsalted butter

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!

Video

Notes

• 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.

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Hi, I’m Tawnie!

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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