Ingredients

For The Melon and Prosciutto:

• 1 honeydew or cantaloupe melon, rind removed, seeded and sliced into wedges
• ½ lb thinly sliced prosciutto
• 1 tablespoon pink peppercorn, crushed 
• 1 lime, cut into wedges  

For The Italian Lost Bread (French Toast): 

• 8 large eggs
• 1 ½ cups cream
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• Pinch salt
• 1 stick of  butter
• 8 thick slices of panettone, challah, or stale bread of choice
• Warm acacia honey or syrup, to serve
• Fresh berries, to serve, optional 

Directions

For The Melon and Prosciutto:

Fold prosciutto slices and layer with melon slices on a platter.  Top with crushed pink peppercorn and wedges of fresh lime to serve.

For The Italian Lost Bread (French Toast):

Whisk up eggs and cream and extracts and a tiny pinch of salt in a shallow dish.

Heat a griddle or large skillet on medium-low heat.  

Melt butter in a small pan and remove from heat. 

Coat bread in custard and add 4 slices to the preheated pan. Slowly cook until golden and flip, a couple minutes each side.  

When firm on both sides, remove from pan and transfer to plates or a serving platter.  Brush with the melted butter and top with warm honey, syrup and berries and serve with a slice of melon and ham.