Prosciutto Bruschetta French Toast
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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!
While I’ve got ya thinking about French Toast, have you seen my recipes for Pumpkin French Toast, Cinnamon French Toast Bagels, or French Toast Roll Ups? You’ll love them too!
Ingredients you will need:
(For the full recipe, scroll down to the recipe card below)
- 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
(For the full recipe, scroll down to the recipe card below)
- 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.
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Prosciutto Bruschetta French Toast
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
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl, mix together diced tomatoes, basil, balsamic, olive oil, garlic, salt and pepper. Set aside and let flavors marinate.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.), Salt and pepper to taste
- Whisk eggs in a medium bowl until no streaks of egg remain. Then whisk in the milk and pinch of salt and pepper.5 large eggs, 2 Tbsp. whole milk, Salt and pepper to taste
- 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.1/2 loaf French Bread, Challah or thick white bread*, 1 cup Parmesan, freshly shredded (plus more as needed to coat)
- 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.2-3 Tbsp. unsalted butter
- 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!8 slices Prosciutto
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.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Sounds like a delicious Breakfast option. My weekend is definitely going to get special checking out your lovely recipes.
I’ve never had savory french toast but I am looking forward to trying it. This looks awesome!
This looks so good! Would be perfect for any party!
Love this savory take on french toast!
This bruschetta looks amazing and perfect for a weekend brunch idea! I love the use of proscuitto also for that open sandwich feel! I can’t wait to try this and I am hungry just looking at the pics!
Your french toast crust recipe is really amazing. I just love this recipe. Thanks for sharing such an amazing post.
https://homeplix.com/best-2-slice-toaster
Thank you!
This is such an ingenious idea! Great photos!
Thank you so much! 🙂
I LOVE a savory french toast and this one is beautiful!
Tawnie, this looks so amazing, I want to make it for dinner tonight!!!
Thank you! I’ll make it for us soon 🙂
I love this idea! Bruschetta is the best and I can’t wait to try it with breakfast!
Thanks so much Sara!