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Cheesy French toast
Have you ever had savoury french toast? It’s as if French toast and grilled cheese sandwiches had a baby! These warm sandwiches are made with Stonemill Cranberry Pumpkin Seed bread that is dipped into a savoury egg mixture, then grilled to perfection. Serve this delicious dish with a crispy pancetta and maple syrup.
SERVES
4
Ingredients
Cheesy French Toast
- 6 eggs
- 1/2 cup (125 ml) whole milk
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Pinch freshly grated nutmeg
- 8 slices Stonemill Cranberry Pumpkin Seed Bread
- 4 tsp unsalted butter, divided
- 2 tsp canola oil, divided
For Serving
- 16 pieces thinly sliced pancetta, optional
- 2 cups grated smoked mozzarella, gouda or cheddar cheese
- Maple syrup
Directions
- Preheat your oven to 200°F (95°C) and place a baking sheet on the middle rack.
- Place a large non-stick skillet over medium heat.
- Whisk the eggs, milk, salt, pepper and nutmeg together in a shallow bowl or pie plate.
- Place two pieces of bread into the custard mixture and allow them to soak for about 30 seconds on each side.
- Add two teaspoons of butter and one teaspoon of oil to the pan and swirl to combine. Add in four slices of custard-soaked bread and cook for three to four minutes per side or until golden brown.
- Transfer to the oven to keep warm. Soak the remaining bread and cook the French toast in the remaining butter and oil.
- In the same skillet, cook the pancetta over medium heat, if using, until crisp, flipping as needed, about four minutes.
- Remove the French toast from the oven and sprinkle each piece with about 1/4 cup of grated cheese. Return to the oven, turn the broiler on to high and broil until the cheese is melted and lightly golden brown, about one to two minutes.
- Top each piece with a couple of pieces of crispy pancetta, if using, and serve two slices of French toast per person, drizzled with maple syrup. Enjoy!
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