Ciabatta French Toast with Pancetta and Scrambled Eggs
Ciabatta, an Italian bread with a light, porous texture, makes great French toast. To make this, I just threw a few ingredients together, which I will recreate in an ingredient list to the best of my ability below.
-6 slices ciabatta
-1/2 cup milk
-1 egg
-1 teaspoon vanilla
-1 tablespoon maple syrup
-1/2 teaspoon cinnamon
1 teaspoon butter
1/2 cup warmed maple syrup for serving
In a flat dish, beat together egg, milk, vanilla, cinnamon and syrup. Place slices of ciabatta in the liquid and flip to the other side after about 30 seconds. Melt 1 teaspoon butter in a large skillet over medium heat. Drain each slice of bread for a few seconds before adding to the skillet. Cook until well browned, about 3-4 minutes per side. Serve with warm maple syrup.
I served this french toast with scrambled eggs and thinly-sliced pancetta, Italian bacon, on the side. This was a nice change from regular bacon, although it tastes almost the same. The super-thin slices cooked really fast and I like the fancy little rounds on the plate.
OMG! My mouth just watered! This looks great. I told Joe we have to get some Ciabatta Bread and try this. Yum! Yum! Yum!