Father’s Day is always a good food day in this family! Marc and I usually have breakfast with my dad and then dinner with his dad. My brother and I always conspire to bring breakfast to my dad instead of going out, and this year it was all about this incredible savory stuffed French toast. It had to have big Italian flavors to make my Italian dad happy so I went all out using ciabatta bread, prosciutto, fresh smoked mozzarella and pecorino romano cheese!
Oh my goodness was the savory stuffed French toast a hit. The bread was pure, custardy goodness before hitting that salty and creamy middle with the prosciutto and mozzarella. It was the perfect combination and definitely Dad approved. A huge Happy Father’s Day to all of the fathers, father figures and pet daddies out there! xoxo
This savory stuffed French toast is what brunch dreams are made of! Ciabatta bread, prosciutto and mozzarella all come together with an amazing custard.
- 1/2 loaf ciabatta bread
- 1/4 pound prosciutto divided
- 4 thin slices fresh smoked mozzarella
- 5 whole eggs
- 1/2 cup milk
- 1/4 cup freshly grated pecorino romano cheese
- 1 pinch truffle salt
- 1 pinch freshly cracked black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon butter to grease the griddle
- Take the ciabatta loaf and slice it into 4 thick, equal slices. Remove the heel and set it aside to dip in pasta sauce later! Then gently slice an opening through the middle of each slice to make a large pocket for the filling. Stuff each slice with 1/4 of the prosciutto and a slice of the mozzarella. Then combine the eggs, milk, cheese, salt, pepper, basil and oregano in a large mixing bowl and whisk it all together. Soak the stuffed bread slices in that mixture for 5 minutes on each side.
- While the bread finishes soaking in the custard, pre-heat an electric griddle to 350 or a large griddle pan over medium high heat. Grease the griddle with the butter. Take the bread right out of the custard and onto the griddle to cook for 3 minutes on each side. Then cook them for another 2 minutes on each side. If necessary, reduce the heat and keep flipping the toast every couple of minutes until the mozzarella is melted without burning the outside. Serve the savory French toast immediately and enjoy!
Yummy! This sounds like a Monte Cristo to me without the extra batter and frying.
Yes, very similar!! Thanks so much :-).
I like the idea to make it savory, it sounds delicious!
Thank you very much!!
This looks incredible!! I cannot wait to try. Thanks so much for sharing 🙂
Thank you so much!!
When it comes to French toast, I’ve always eaten either the traditional version at home or fancy, brioche ones topped with fruits and sweet sauces at brunch. I love that eating it is like dessert at breakfast, but I know there is zero health benefit to that meal (except maybe the fruit). So, I really like the idea of a savory French toast. It is a bit more protein-packed to help start the day, yet it still sounds sooooo yummy. Plus, French toast always tastes best with a thicker bread, so I love that you’ve used ciabatta. I’d love to try this Italian-inspired savory French toast someday!
I absolutely agree! I LOVE sweet French toast and pancakes for breakfast but because they are so sugary I always seem to crash not long after breakfast. This savory version kept me going until lunch. Thanks very much, I hope you do try it!! Let me know what you think :-).
Oh my goodness, I love this idea! I have a major sweet tooth so I’ll likely try it with sweet fillings, as well. Thanks for sharing!
I love that idea!! Thanks very much :-).