Savory Parmesan French Toast with Burrata and Hot Honey Step-by-step instructions

Before you start

Before starting, gather all ingredients and set up a work station. Whisk the eggs, milk, Parmesan, garlic, and herbs in a shallow dish. Slice the bread thick if not already done. Have the burrata at room temperature for the best creamy texture.

Preheat the skillet over medium heat while you soak the bread. Keep the cherry tomatoes and hot honey within reach for the final assembly. The whole process moves quickly, so having everything ready ensures each step flows smoothly.

Instructions

Prep the Custard and Soak

1. 1Make the Savory Custard
   In a large mixing bowl, whisk together the eggs, whole milk, grated Parmigiano-Reggiano, grated garlic, and chopped fresh rosemary and thyme until well combined and slightly frothy. The mixture should be smooth and aromatic with the herbs and garlic evenly distributed.
   Look for The custard is pale yellow, with flecks of green herbs and tiny bits of garlic. It should be well blended, with no streaks of egg white.
   Tip Use a microplane to grate the garlic finely so it melts into the custard, and grate the Parmesan on the finest side of a box grater for the crispiest crust.
2. 2Soak the Bread
   Dip each slice of thick country sourdough bread into the custard, turning to coat both sides. Let the bread soak for about 20 seconds per side, allowing the custard to penetrate but not making the bread soggy. The bread should be moist but still hold its shape when lifted.
   Look for The bread is evenly saturated with the custard, slightly soft but not falling apart. The surface looks creamy and coated with the herb mixture.
   Tip If the bread is very thick, press gently while soaking to help the custard absorb. Don't over-soak thin slices, or they'll become too soft.

The custard should be smooth, pale yellow, and fragrant with herbs and garlic. The bread slices are evenly coated, slightly moist but still holding their shape. The pan is heating with butter and oil sizzling gently.

Sear Tomatoes and Fry

3. 3Heat the Pan and Sear the Tomatoes
   Heat a large cast-iron skillet or nonstick pan over medium heat. Add the olive oil and butter, letting the butter melt and sizzle. Add the cherry tomatoes and cook for 2-3 minutes, tossing occasionally, until they blister and soften slightly. Remove the tomatoes from the pan and set aside.
   Look for The tomatoes are blistered with charred spots, and the pan is hot with sizzling butter and oil.
   Tip Don't crowd the tomatoes; they need space to blister. If the pan is too small, cook them in batches.
4. 4Fry the French Toast
   Place the soaked bread slices in the hot skillet, working in batches if needed. Cook for 3 minutes per side, until the underside is golden brown and crispy with a Parmesan crust. Flip carefully and cook the other side until equally golden and the cheese is crisped. The internal temperature of the egg custard should reach 160°F (71°C) to ensure the eggs are fully cooked.
   Look for The crust is deep golden and crisp, with bits of Parmesan browned and crunchy. The bread feels firm but springy when pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Adjust the heat if the crust browns too quickly; the custard needs time to set. Use a spatula to press gently on the bread to ensure even browning.

The tomatoes are blistered with charred spots, and the pan is ready. The French toast slices are golden brown on both sides, with a crisp Parmesan crust that crackles when pressed. The kitchen smells of butter and toasted cheese.

Top and Serve

5. 5Assemble the Toast
   Transfer the hot French toast to serving plates. Tear the burrata cheese over the top, distributing the creamy center and the firmer outer pieces. Scatter the blistered cherry tomatoes over the burrata, and drizzle with hot honey.
   Look for The burrata is creamy and oozing, the tomatoes are shiny and blistered, and the honey glistens over the top.
   Tip Tear the burrata just before serving to keep it cold and creamy. Drizzle the honey in a zigzag pattern for even coverage.

The burrata is torn and creamy, the tomatoes are scattered, and the hot honey drizzles over everything. The plate looks vibrant with green herbs, red tomatoes, and white cheese—ready to serve immediately.

Common mistakes

One common mistake is over-soaking the bread, which makes it fall apart in the pan. Stick to 20 seconds per side for thick slices. Another is using too high heat, which burns the Parmesan before the custard cooks through.

Keep the skillet at medium and adjust as needed. Also, don't overcrowd the pan—cook in batches if necessary to ensure even browning.

Finally, don't skip the blistered tomatoes; they add a burst of acidity that balances the richness of the burrata and honey.

How to tell it’s done

The French toast is done when the crust is deeply golden and crisp, and the internal temperature of the egg custard reaches 160°F (71°C) for food safety. To test, insert an instant-read thermometer into the center of a slice; it should read at least 160°F.

The bread should feel firm to the touch, not soggy, and the Parmesan should be browned and crunchy. If the crust browns too quickly but the center is still soft, lower the heat slightly and cook a little longer.

• Egg dishes: 160°F (71°C) in the thickest part