Parmesan French Toast Recipe

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This recipe for Parmesan cheese toast will make you rethink French toast forever. Savory, cheesy and rich, serve this Parmesan toast for breakfast with a side of fresh or stewed fruits, or for lunch with a crisp green salad. Instead of traditional maple syrup, topping Parmesan toast with a thick, high-quality balsamic vinegar will make it truly Italian. (If your balsamic vinegar is not syrupy, make your own by mixing equal parts balsamic vinegar and honey or try our recipe for Balsamic Caramel.) Parmesan cheese toast can be made with white or sourdough bread, and is even better if you use challah bread or brioche.

For a fun variation, instead of serving whole slices of bread for Parmesan cheese toast, cut slices in 2-inch thick strips, prepare them according to the recipe and stack the Parmesan toast “logs” on each plate before serving. If you’re serving this Parmesan toast recipe for lunch, add some pressed garlic or chopped fresh herbs like thyme or rosemary to the egg-Parmigiano Reggiano® cheese mixture before soaking the bread.

Ingredients (Serves 4) Convert to Metric

  • 1 loaf day-old bread
  • 6 eggs
  • 3 cups milk
  • 1 cup grated Parmigiano Reggiano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • butter for frying
  • balsamic vinegar for drizzling
  • or Balsamic Caramel

Directions (This is Easy!)

Prep Time - 15 min | Cooking Time - 15 min

1. Cut the bread in eight 1-inch thick slices, removing the crusts. You should have enough slices for four portions. Use any leftover bread for breadcrumbs. You can cut the slices in 2-inch wide strips or keep the slices whole.

2. In a bowl big enough to hold the bread slices, mix the eggs, milk, Parmigiano Reggiano and seasonings. Whisk the mixture well to combine.

3. Soak the bread in the egg mixture for a few minutes. In the meantime, melt the butter in a non-stick frying pan.

4. Take the bread pieces out of the egg mixture, making sure each piece has some cheese clinging to it.

5. Fry the bread in the butter until all sides are golden brown. Do not crowd the pan. You will need to fry in several batches.

6. Serve warm, with a little balsamic vinegar, or with warm Balsamic Caramel on the side.

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