Bruschetta French Toast with Parmesan Crust

This Bruschetta French Toast with Parmesan Crust is a fun savory way to enjoy traditional french toast for breakfast or brunch! 

We have arrived at another Recipe Redux themed post! This months theme is…

August 2017 – Theme

For some reason, I could not get my mind off of french toast! I know french toast is not the most protein packed breakfast out there, but pair it with some scrambled eggs and you’re golden! I told myself for some reason I just HAD to make it for this blog post. Plus, I don’t think I have a french toast recipe posted yet (which is bizarre) so this was a perfect opportunity.

As you are well aware, french toast typically has very sweet flavors – maple syrup with butter/whip cream is standard. I wanted to switch things up so I came up with a Parmesan crusted french toast and topped it with a bruschetta inspired tomato mixture + Prosciutto. YUM!

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Bruschetta French Toast with Parmesan Crust

Brunching with a group of friends and don't know what to make? This Bruschetta French Toast is not only easy to make but will impress a crowd!

5 from 1 vote

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Author: Tawnie Graham of Kroll's Korner

Ingredients

• ▢ SF style sourdough bread cut 1 inch thick (I used 1/2 loaf)
• ▢ 8 slices Prosciutto
• ▢ 5 eggs
• ▢ 1 cup Parmesan freshly grated
• ▢ 2-3 Tbsp. unsalted butter
• ▢ 3 Roma tomatoes diced
• ▢ 1/4 cup balsamic vinegar
• ▢ 3 Tbsp. Olive oil
• ▢ 3 cloves garlic minced
• ▢ Fresh basil chopped (6-7 big leaves)
• ▢ Salt and pepper to taste

Instructions

Directions

• In a medium bowl, mix together diced tomatoes, basil,  olive oil, balsamic, salt and pepper. Set aside and let flavors marinate.
• Whisk eggs in a small bowl and add in a splash of water, salt and pepper. Take each 1 inch slice of bread and dip both sides in egg mixture and then coat in the grated Parmesan.
• In a large skillet, 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 prosciutto and tomato mixture. Drizzle with a balsamic reduction if desired and serve with scrambled eggs. Enjoy!

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