Ciabatta French Toast with Pancetta and Scrambled Eggs

Sunday, 07 Dec 2008


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.


Reader's Comments

  1. OMG! My mouth just watered! This looks great. I told Joe we have to get some Ciabatta Bread and try this. Yum! Yum! Yum!

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