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.

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.

**Note: Make sure you use freshly ground black pepper for this recipe as the pre-ground stuff doesn’t have the same flavor or potency as we’re looking for.**

In a separate shallow bowl or dish, stir together the bread crumbs, remaining parmesan, pecorino, and black pepper.

**Note: I like to use Panko bread crumbs for this as the texture is much crisper and crunchier, but feel free to use whatever you have on hand. Italian bread crumbs would also be great.**

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.

**Note: 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 a wire rack set over the baking sheet and keep warm in a preheated 250°F oven while you continue to make the rest of the French toast.

To serve, sprinkle with a bit more parmesan, black pepper and parsley on top of each. Serve warm with a simple arugula salad on the side, a fried egg and a few slices of prosciutto, if desired. If you want to keep things vegetarian, you can leave out the prosciutto completely.

These can easily be adapted into gluten-free French toast by using sliced gluten-free bread and gluten-free bread crumbs…both of which I’ve seen more and more of at the grocery store. So you have some options here!

I don’t really have a recipe for the arugula salad but it’s super easy. Just toss baby arugula with a drizzle of olive oil, a splash of vinegar or lemon juice, salt, pepper, and a bit of parmesan. You can spruce it up by adding sliced cherry tomatoes, cucumber and/or avocado as well.

I didn’t feel like the French 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

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!
Servings 8
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

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!
Course: Breakfast, Brunch
Cuisine: American, Italian
Keyword: Breads, Breakfast, Brunch, French Toast, Vegetarian

Join the Conversation

  1. Oh wow!
    I definitely need something a little sweet on mine–I’m thinking cranberry sauce or maybe orange marmalade? Raspberry syrup?
    I’m gonna need to make this several times to test all the options!

  2. oh yeah…. this sounds yummy as could be ! I need to try this. I could easily have this for dinner. Two big slices of cacio e pepe toast and a couple over easy eggs ….woo hoo ! Thanks for this !

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Like
Close
The Candid Appetite © Copyright 2021. All rights reserved.
Close