Pizza Stuffed French Toast
Pizza Stuffed French Toast
"Eggs-pert" Advice
- Peanut Butter and Banana Variation: Omit pizza sauce, pepperoni, pepper, mushrooms and cheese. Substitute 1/2 cup (125 mL) smooth or crunchy peanut butter and 2 large bananas, thinly sliced. Omit cheese, oregano and pepper from egg mixture and use 1/2 tsp (2 mL) ground cinnamon. 4 minutes per side or until brown and crisp and cheese is melted.
Serving: 4 servings
Prep. Time: 10 minutes
Cooking Time: 4 minutes
Ingredients:
10 slices (1/2 inch/1 cm thick) Italian loaf
1/3 cup (80 mL) pizza sauce
35 slices pepperoni
Half green pepper, thinly sliced
3 mushrooms, thinly sliced (optional)
10 slices mozzarella or provolone cheese
4 eggs
1/3 cup (80 mL) milk
2 tbsp (30 mL) freshly grated Parmesan cheese
1 tsp (5 mL) dried oregano leaves
Pinch each salt and pepper
1 tbsp (15 mL) butter
Description:
Lay the bread slices on work surface and spread with pizza sauce. Top half with 1 slice of the mozzarella, then pepperoni, pepper and mushrooms, if using. Place remaining cheese on top. Top with remaining bread slices; set aside.
In shallow dish, whisk together eggs, milk, cheese, oregano, salt and pepper. Dip sandwiches into egg mixture, turning to soak up the egg mixture.
In large non-stick skillet or griddle, melt butter over medium heat and cook sandwiches, turning once for about 4 minutes per side or until brown and crisp and cheese is melted.