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READY IN 30 mins

Italian-French Toast

Read Reviews (4)

"This recipe is dedicated to the memory of my Grandmother, who taught me to make it. It is a snack sure to please, and can be made in under 30 minutes." — PETEIYC

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All about Eggs

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Original recipe makes 12 servings Change Servings

6 eggs
1/2 cup milk
2 teaspoons dried parsley
12 slices white sandwich bread

6 ounces mozzarella cheese
1 cup vegetable oil for frying
1 clove garlic, crushed

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Directions

In a medium-sized bowl, beat together eggs, milk, and parsley; set aside.
Slice the mozzarella into 12 rounds. Make 6 sandwiches with the bread and mozzarella, dip each sandwich in egg mixture.
In a large skillet, lightly saute garlic in oil, then remove and discard garlic. Fry dipped sandwiches in the oil. When the sandwiches are browned, cut them into quarters on the diagonal and serve warm.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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This recipe had no flavor. The first sandwhich I dipped in the milk and egg mixture was so soaked with it, that the middle part didn't cook and was mushy and disgusting. I'm sorry, but I'll never make this recipe again.

—RVILLARIN

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Mar 21, 2008

This was wonderful! :) You can make it with any cheese or any herbs (like cheddar and a mexican blend of spices)! I will make this often with a couple adjustments: Use minced garlic or thinly slice the garlic so it mostly melts away while you saute in oil (I used olive oil); add 1 teaspoon of basil and 1 teaspoon of Nature's Seasoning (or salt); Beat eggs, set aside, then start heating the oil and garlic before you dip the sandwich; then right before frying, dip the sandwich and cook on medium until golden brown on one side (There's no easier way to dip it into the egg mixture other than with your hands so just do it - it's worth it); flip, and cook the other side until golden brown. Cooking it slower on medium assures that the center won't be mushy when the outside is golden brown. Try it!

—~Emily~

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5 Ratings

Mar 10, 2003

This is my absolute favorite appetizer.

—ANGIE_D

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Aug 05, 2012

The concept of this recipe is good, but it lacked flavor. To give the recipe a little oomf, I used dried oregano in the egg mixture, and added some fresh basil with the mozzarella. I chose a little left over baguette (that was incredible) that I wanted to use. To make sure the dish was cook through-out, I covered the pan as it was cooking. It was a nice lunch that was perfect served with a glass of red wine.

—Deb C

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Nutrition

Calories
165 kcal
8%

Carbohydrates
12.6 g
4%

Cholesterol
118 mg
39%

Fat
8.9 g
14%

Fiber
0.5 g
2%

Protein
8.7 g
17%

Sodium
258 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian-French Toast

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 165
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 3.5g 17 %
Cholesterol 118mg 39 %
Sodium 258mg 10 %
** Potassium 63mg 2 %
Total Carbohydrates 12.6g 4 %
Dietary Fiber 0.5g 2 %
Protein 8.7g 17 %
** Sugars 2.3g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 19 %
Iron 11 %
** Thiamin 2 %
Niacin 22 %
** Vitamin B6 3 %
** Magnesium 3 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.