Breakfast for Dinner Recipe
How much do we love ‘breakfast for dinner?’ I mean, I think everyone digs — especially my husband — breakfast for dinner. Many of my friends make this because I’ve been doing this for years!
Recipe featured on Rachael Ray in Tuscany.
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.
