Savory French Toast with Prosciutto

If your garden is overflowing with tomatoes and you’re looking for a recipe to put them to good use, you’re in the right place! Or maybe you’re simply craving a delicious tomato dish — savory French toast fits the bill. Today I’m working with a bounty of Early Girl slicing tomatoes and Super Sweet 100 cherry tomatoes, and they shine in this Savory Tomato French Toast with Prosciutto. Thick slices of bread are dipped in a fresh tomato‑egg custard, then cooked until golden and topped with prosciutto, more tomatoes, diced shallots, grated Parmesan, basil leaves, lemon juice, and olive oil for a vibrant finish that’s perfect any time of day — breakfast, lunch, or dinner.

For the topping: In a small bowl, combine 2 teaspoons finely diced shallot, 1 cup halved cherry or grape tomatoes, and 2 tablespoons finely chopped basil. Season with salt and pepper, then add 1 tablespoon lemon juice and 1 tablespoon olive oil. Stir to coat and set aside.

For the custard: Use very ripe tomatoes — the juicier, the better. Rough‑chop 3 small to medium tomatoes and place them in a blender with 3 eggs, plus salt and pepper to taste. Blend on medium speed just until combined, leaving small flecks of tomato visible so they show through in the French toast.

Pour the egg-and-tomato mixture into a shallow dish. Set aside.

For the bread: I like to use my Sandwich Bread Recipe, sliced thick for a hearty French toast base. Any soft white bread will work, and Texas toast is an excellent option for its thickness.

Melt 2 tablespoons of butter in a large skillet over medium heat.

Dip your bread slices into the tomato egg mixture. Coat both sides and edges.

Cook the French toast: Place the slices in the skillet and cook until golden brown on both sides. Add more butter as needed to keep the pan well‑coated and the toast crisp.

To serve: Plate each slice of French toast with a folded piece of prosciutto, a generous spoonful of the fresh tomato‑basil topping, and a sprinkle of grated Parmesan.

Enjoy!

For more garden-fresh recipes, check out these:

• Grilled Shrimp Panzanella Salad
• Cheesy Zucchini Corn & Green Chile Casserole
• Roasted Delicata Squash & Persian Cucumber Salad
• Southwest Turkey Zucchini Boats
• Bloody Mary Shrimp Pasta
• Fresh Marinara Sauce
• Tomato Cucumber & Grilled Squash Salad
• Scallops Pomodoro
• Tomato Tart
• Summer Corn, Tomato & Jalapeno Fritters