Mary Berg's Pepperoni and Cheese French Toast Mary Berg's Pepperoni and Cheese French Toast (The Good Stuff)
Portions
4
Ingredients
6 eggs
1/2 cup milk, preferably whole or 2 per cent
Pinch freshly grated nutmeg
8 slices of bread
½ teaspoon pepper
Pinch freshly grated nutmeg
8 slices of bread
4 teaspoons unsalted butter, divided
4 teaspoons olive oil, divided
16 thin slices spicy genoa salami
2 cups grated smoked mozzarella
Maple syrup, for serving
Directions
Heat your oven to 200ºF and place a baking sheet on the middle rack.
Place a large non-stick skillet over medium heat.
In a shallow bowl or pie plate, whisk the eggs, milk, salt, pepper, and nutmeg together. Place two pieces of bread into the custard mixture and allow them to soak for about 30 seconds on each side.
Add 1 teaspoon of butter and 1 teaspoon of oil to the pan and swirl to combine. Add in the custard-soaked bread and cook for 3 to 4 minutes per side or until golden brown. Transfer to the warm oven and continue soaking the bread and cooking the French toast in a teaspoon each of butter and oil until all the bread has been used.
Remove the French toast from the oven and sprinkle each piece with about ¼ cup of grated cheese. Top each piece with two slices of salami and return to the oven. Turn the broiler on to high and broil until the cheese is melted and the salami is a bit crisp, about 1 to 2 minutes.
