Savory Parmesan French Toast with Burrata and Hot Honey Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use a mixture of olive oil and butter in the pan. The oil raises the smoke point, while the butter adds flavor. Make sure the pan is fully hot before adding the bread—it should sizzle immediately.

If you're cooking multiple batches, wipe the pan clean and add fresh oil and butter between batches to prevent burning. Serve the French toast immediately after topping, as the burrata and honey are best fresh.

When tearing the burrata, let it sit at room temperature for 10-15 minutes to soften the center. This makes it easier to tear and ensures a creamy, luxurious texture.

For the hot honey, you can adjust the heat level by using more or less, or by making your own with honey and a pinch of cayenne. If you prefer a milder flavor, use regular honey and add a few red pepper flakes to the tomatoes while they blister.

Variations

• Spicy Sausage Topping: Cook crumbled Italian sausage in the pan before frying the toast, then sprinkle over the finished dish. Add a fried egg on top for extra richness and protein.
• Mushroom and Thyme: Sauté sliced mushrooms with garlic and thyme in the same pan after the tomatoes. Pile the mushrooms over the burrata and omit the hot honey for a more savory, earthy flavor.
• Caprese Style: Replace the hot honey with a balsamic glaze and add fresh basil leaves. Use mozzarella instead of burrata for a lighter, more familiar caprese-inspired topping.
• Bacon and Maple: Add crispy bacon pieces and a drizzle of maple syrup instead of hot honey. The smoky, salty bacon pairs beautifully with the Parmesan crust and creamy burrata.

Storage and make-ahead

Fridge

Store leftover French toast (without toppings) in an airtight container in the fridge for up to 2 days. Keep burrata and tomatoes separately.

Freezer

Not recommended—freezing changes the texture of the custard and crust.

Reheat

Reheat leftover French toast in a toaster or toaster oven at 350°F (175°C) for 5-7 minutes until crisp. Do not microwave, as it will become soggy.

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The French toast may lose its crispness upon reheating, so it's best to reheat in a toaster or oven to restore some crunch. The burrata and tomatoes should be stored separately and added after reheating.

The custard can be prepared up to 24 hours in advance and stored in the refrigerator. Whisk well before using. The bread can also be sliced ahead of time.

However, once soaked and fried, the French toast is best served immediately. The tomatoes can be blistered a few hours ahead and kept at room temperature, but they're best fresh.

Serving ideas

Serve the savory French toast hot, straight from the pan, with the burrata and tomatoes piled high. The contrast of warm, crispy toast with cool, creamy burrata is sensational.

A final drizzle of hot honey adds a sweet-spicy finish that ties everything together. This dish is hearty enough for brunch but also works as a light dinner alongside a simple green salad.

For a brunch spread, pair it with fresh fruit or a citrus salad to balance the richness. If serving for dinner, consider a light arugula salad with lemon vinaigrette. The flavors are bold, so keep sides simple. Each slice is satisfying on its own, but the recipe can be doubled easily for a crowd.

Frequently asked questions

Recipe card

Savory Parmesan French Toast with Burrata and Hot Honey

Prep 10 minCook 10 minTotal 20 minServes 2

Ingredients

• 2 large eggs
• 1/4 cup whole milk (60 ml)
• 1/3 cup finely grated Parmigiano-Reggiano (30 g)
• 1 clove garlic, grated
• 2 tbsp chopped fresh rosemary and thyme (10 g)
• 4 slices thick country sourdough bread
• 1 tbsp olive oil (25 ml)
• 1 tbsp butter
• 4 oz fresh burrata cheese (100 g)
• 1 cup cherry tomatoes
• 1 tbsp hot honey (15 ml)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

25 g

Carbohydrates

45 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.