Savory Cacio e Pepe French Toast
This Savory Cacio e Pepe French Toast is the perfect weekend breakfast or brunch recipe that everyone will love!
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!