Savoury French Toast with Prosciutto

Serves 4


  • 5 size 7 Big Paddock eggs
  • ½ cup milk
  • 400 g (approx) truss cherry tomatoes, halved
  • 4 slices day old sourdough or woodfired bread, about 2cm thick
  • ¼ cup finely grated Parmesan cheese
  • 2 thin slices prosciutto, grilled and finely diced
  • 2 teaspoon shredded basil


  1. Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
  2. Whisk the eggs and milk together and pour into a shallow dish.
  3. Soak the bread in the mixture for 15 minutes, turning once.
  4. Place the tomatoes onto the lined baking tray and bake for 15 minutes or until soft.
  5. Lightly oil a large non-stick frying pan.
  6. Cook the bread in batches over low to medium heat for 2 minutes each side or until golden.
  7. Sprinkle with Parmesan.
  8. Serve the French toast with the tomatoes and sprinkle with diced prosciutto and basil.