Cacio e Pepe French Toast Recipe
Cacio e Pepe French Toast Recipe
Introduction
If you love bold, savoury flavour, this Cacio e Pepe recipe with a twist will hit the spot. Inspired by the Roman pasta classic, this version takes all the peppery, cheesy goodness and brings it to brunch. Thick slices of Hi-Fibre Lo-GI White Block Loaf are soaked in a creamy parmesan and pecorino mixture, cooked until golden, and topped with a generous crack of black pepper. It is rich, satisfying and ready in minutes. Think of it as French toast for people who prefer Parmesan to maple syrup!
Ingredients
Method
1
In a shallow bowl, whisk together the milk, cream, eggs, the parmesan, pecorino, black pepper, garlic and stir until evenly combined. Set aside
2
Set a large pan over moderate heat and brush with butter. Working with one slice of bread at a time, dip it into the egg mixture, turning it over, and allow it to properly soak. Shake off the excess and then place on the hot pan. Cook until golden brown and crispy on both sides, about 3 to 4 minutes
3
To serve, sprinkle with a bit more parmesan, black pepper and parsley
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