Savory Parmesan French Toast with Burrata and Hot Honey

This savory Parmesan French toast is the ultimate brunch statement. Thick slices of country sourdough are soaked in a garlic-herb custard, then fried until the Parmesan crust turns golden and shatteringly crisp. Each bite is crowned with cool, creamy burrata, blistered cherry tomatoes, and a drizzle of hot honey that brings sweet heat.

It's a dish that flips the sweet French toast script, delivering salty, creamy, spicy perfection in every forkful. Whether for a weekend breakfast or a quick weeknight dinner, this recipe is as impressive as it is easy.

French toast doesn't always have to be sweet. This savory version takes everything you love about the classic—crispy edges, custardy center—and gives it an Italian twist. The custard is enriched with Parmigiano-Reggiano, fresh herbs, and a hint of garlic, creating a flavor-packed base that crisps up beautifully in the pan.

Topped with burrata, blistered tomatoes, and hot honey, it's a balance of textures and tastes that feels both indulgent and effortless. Ready in about 20 minutes, it's perfect for a leisurely breakfast or a quick dinner that feels special.

Ingredients

Why this recipe works

The key to this recipe's crisp, golden crust lies in the Parmesan. Finely grated Parmigiano-Reggiano melts and then browns in the hot pan, creating a lacy, crispy layer that clings to the bread. The high heat of the skillet, combined with the butter and olive oil, helps the cheese brown quickly without burning, giving each slice a deep, nutty flavor and a satisfying crunch that contrasts with the soft, custardy interior.

Soaking the sourdough in the custard allows the bread to absorb the flavors of garlic, herbs, and cheese while still maintaining its structure. The thick slices of country sourdough have a sturdy crumb that doesn't turn to mush, even after a good soak.

This ensures the center stays moist and tender, while the exterior develops a golden, shatter-crisp crust. The result is a French toast that's substantial enough to hold the creamy burrata and juicy tomatoes without falling apart.

Notes and substitutions

Use a good-quality Parmigiano-Reggiano and grate it yourself—the pre-grated stuff won't melt as smoothly. The same goes for the herbs: fresh rosemary and thyme make a world of difference, so don't substitute dried. The garlic should be grated on a microplane so it dissolves into the custard, infusing every bite without leaving chunks. Whole milk gives a rich, creamy custard, but you can use half-and-half for extra indulgence.

The bread is the backbone of this dish. Look for thick-cut country sourdough or a rustic loaf with a sturdy crumb. If your slices are thin, reduce the soaking time so they don't become too soft.

A cast-iron skillet is ideal for getting a deep golden crust, but any heavy-bottomed pan will work. Keep the heat at medium to avoid burning the Parmesan before the custard sets. If you don't have hot honey, stir a pinch of cayenne into regular honey.

• whole milk: half-and-half or heavy cream for a richer custard, or any milk alternative like oat milk for a dairy-free version (use dairy-free butter and skip the Parmesan or use a vegan alternative).
• Parmigiano-Reggiano: Pecorino Romano or Grana Padano for a similar salty, nutty flavor. For a dairy-free option, use nutritional yeast or a vegan Parmesan substitute.
• sourdough bread: brioche or challah for a softer texture, or a sturdy gluten-free bread for a gluten-free version (make sure it's thick and holds up to soaking).
• hot honey: regular honey mixed with a pinch of cayenne pepper or red pepper flakes for the same sweet-spicy kick.

Equipment

• Large mixing bowl
• Whisk
• Cast-iron skillet or nonstick frying pan
• Spatula
• Cutting board
• Chef's knife