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Italian-French Toast

Italian-French Toast

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
PETEIYC

PETEIYC

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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.
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Reviews

RVILLARIN
13

RVILLARIN

9/11/2003

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.

~Emily~
10

~Emily~

3/21/2008

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!

ANGIE_D
5

ANGIE_D

3/10/2003

This is my absolute favorite appetizer.

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