Savory Cacio e Pepe French Toast
I’ve said it on here several times now, and I’ll say it again, I’m much more of a savory breakfast/brunch person rather than sweet. Give me all of the hash browns, country potatoes, eggs, bacon and biscuits any day. I mean, I’ll still have a bite of those pancakes don’t get me wrong, but I’d much rather have a second helping of whatever savory thing is on the menu, or table I should say. These Savory Cacio e Pepe French Toast is a fun take on a classic breakfast dish, but with a delicious twist. I know that cacio e pepe is literally everywhere right now, but one more iteration won’t hurt. If you’re looking for more inspiration, these Cacio e Pepe Churros are also a gem.
I didn’t feel like this Savory Cacio e Pepe French Toast toast needed a sauce, but you can totally serve them with store-bought pesto or your favorite hot sauce to spruce it up a bit. It’s a great brunch recipe to try this weekend. I know you’ll love it. Let me know what you think below and as always, thank you so much for reading and following along!
Savory Cacio e Pepe French Toast
Equipment
- Mixing bowl
- Griddle or frying pan
- Baking sheet
- Wire rack
Ingredients
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 1/2 cup grated Parmesan cheese divided
- 1/4 cup grated Pecorino cheese divided
- 2 tablespoons coarse black pepper divided
- 1 garlic clove grated
- Couple dashes hot sauce
- 1 1/2 cups Panko bread crumbs
- 3 tablespoons unsalted butter melted
- 8 slices thick-cut sourdough or french bread day old is best
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 250°F. Set a wire rack over a baking sheet and set aside.
- In a shallow bowl or dish, whisk together the milk, cream, eggs, 2 tablespoons of the parmesan, 2 tablespoons of the pecorino, 1 tablespoon black pepper, garlic and hot sauce until evenly combined. Set aside.
- In a separate shallow bowl or dish, stir together the bread crumbs, remaining parmesan, pecorino, and black pepper.
- Set a large griddle or skillet over moderate heat and brush with butter. Working with one slice of bread at a time, dip into the egg mixture, turning over and allow it to properly soak. Lift up and carefully drip off the excess liquid and then coat on both sides with the bread crumb mixture. Shake excess and then place on the hot pan or griddle. Do not over crowd the pan. Cook about 2 at a time (depending on the size) until golden brown and crispy on both sides, about 3 to 4 minutes. Transfer to the wire rack over the baking sheet and keep warm in the oven while you make the rest.
- To serve, sprinkle with a bit more parmesan, black pepper and parsley. Serve with a simple arugula salad on the side, a fried egg and a few slices of prosciutto if desired. Enjoy!
