Cooking Instructions
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Step 1
Take the
Ciabatta Bread (1/2 loaf)
and slice it into 4 thick, equal slices. Remove the heel and set it aside to dip in pasta sauce later! Then gently slice an opening through the middle of each slice to make a large pocket for the filling.
Step 2
Stuff each slice with 1/4 of the
Prosciutto (135 g)
and a slice of the
Fresh Smoked Mozzarella (4 slices)
.
Step 3
Combine the
Eggs (5)
,
Milk (120 mL)
,
Pecorino Romano Cheese (30 g)
,
Truffle Salt (1 pinch)
,
Freshly Ground Black Pepper (1 pinch)
,
Dried Basil (as needed)
, and
Dried Oregano (as needed)
in a large mixing bowl and whisk it all together.
Step 4
Soak the stuffed bread slices in that mixture for 5 minutes on each side.
Step 5
While the bread finishes soaking in the custard, preheat an electric griddle to 350 degrees F (180 degrees C) or a large griddle pan over medium high heat.
Step 6
Grease the griddle with the
Butter (15 g)
. Take the bread right out of the custard and onto the griddle to cook for 3 minutes on each side.
Step 7
Cook them for another 2 minutes on each side. If necessary, reduce the heat and keep flipping the toast every couple of minutes, until the mozzarella is melted without burning the outside.
Step 8
Serve the savory French toast immediately and enjoy!
