Italian-French Toast Recipe - Allrecipes.com
Italian-French Toast Recipe
  • READY IN 30 mins

Italian-French Toast

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a medium-sized bowl, beat together eggs, milk, and parsley; set aside.
  2. Slice the mozzarella into 12 rounds. Make 6 sandwiches with the bread and mozzarella, dip each sandwich in egg mixture.
  3. 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

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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Reviews More Reviews

Sep 11, 2003

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.

 
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!

 

6 Ratings

Mar 10, 2003

This is my absolute favorite appetizer.

 
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.

 
Sep 16, 2014

All our family loved it for breakfast, nice and crispy with a good taste!

 

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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.

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