Cheesy French toast

By Mary Berg
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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. 



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


  1. Preheat your oven to 200°F (95°C) and place a baking sheet on the middle rack.
  2. Place a large non-stick skillet over medium heat.
  3. Whisk the eggs, milk, salt, pepper and nutmeg together in a shallow bowl or pie plate. 
  4. Place two pieces of bread into the custard mixture and allow them to soak for about 30 seconds on each side.
  5. 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. 
  6. Transfer to the oven to keep warm. Soak the remaining bread and cook the French toast in the remaining butter and oil.
  7. In the same skillet, cook the pancetta over medium heat, if using, until crisp, flipping as needed, about four minutes.
  8. 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.
  9. 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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