Recipe courtesy of Mary Berg
Cheesy French Toast
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1127
- Total Fat
- 84
- Saturated Fat
- 34
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 46
- Cholesterol
- 397
- Sodium
- 1596
- Total: 30 min
- Active: 30 min
Ingredients
6 eggs
1/2 cup whole milk (125 milliliters)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch freshly grated nutmeg
8 slices cranberry pumpkin seed bread, such as Stonemill
4 teaspoons unsalted butter, divided
2 teaspoons canola oil, divided
16 pieces thinly sliced pancetta, optional
2 cups grated smoked mozzarella, gouda or cheddar cheese
Maple syrup, for serving
Directions
- Preheat your oven to 200 degrees F (95 degrees C) and place a baking sheet on the middle rack.
- Place a large nonstick 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 2 teaspoons of butter and 1 teaspoon of oil to the pan and swirl to combine. Add in four slices of custard-soaked bread and cook for 3 to 4 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 4 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 1 to 2 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.