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!
- 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
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!