Breakfast for Dinner Recipe

Servings: 4

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.