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french toast topped with Prosciutto Bruschetta

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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 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


  • 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.