I Tried the Pizza French Toast Recipe That Everyone Is Obsessed With and It Was the Mashup of My Childhood Dreams
Growing up, I loved sweet breakfast items like waffles, pancakes, and French toast — basically anything that required a hearty drizzle of maple syrup. These breakfasts were usually reserved for slow Sunday mornings or special occasions, which made them even more covetable. But as I grew older, my early morning cravings began to shift to more savory breakfast fare. So, when I moved to New York City at 18 and found myself in the land of everything bagels and gooey bodega breakfast sandwiches, it further solidified my preference to start my day on the salty side.
It’s safe to say I thought my French toast days were behind me, but that was until I came across a trending recipe for Pizza French Toast from TikTok creator @georgiafitfood. Pizza-fied French toasts, in bite-sized form? I knew I needed to try this unexpected combination for myself. And, after a quick trip to the grocery store, I was ready to see what all the fuss was about.
Get the recipe: Pizza French Toast
How to Make Pizza French Toast
This recipe starts with unsliced hot dog buns to make the perfect mini sliced bread. (Since these can be tricky to find, I also grabbed a baguette to see how it would compare.) Cut your bread into half-inch slices. Then, cut your slices of mozzarella into squares that will fit the bread.
In a medium bowl, whisk to combine one large egg with two tablespoons of milk. Season the mixture with salt and dried oregano. To build your pizza sandwiches, add a scant teaspoon of pizza sauce to each slice of bread and spread it into an even layer. Add two to three squares of cheese to one slice of bread, then top with another — sauce sides in.
When your sandwiches are built, melt a pat of butter over medium-low heat. Using tongs, dip each sandwich in the egg mixture, then transfer to the heated pan, cooking until golden on both sides and melting the cheese, about two to three minutes per side. Serve with warmed pizza sauce for dipping.
My Honest Review of Pizza French Toast
Though these cheesy bites were very easy and fun to make, I’m not sure I’d make them again the same way. I really just had one major issue: the texture. Hot dog buns are particularly porous, and even a quick dip in the egg mixture completely saturates the bread. This results in a very custard-y, soft-all-the-way-through sandwich that, along with the sweetness of the bun and tomato sauce, tips this treat out of savory territory.
I was a fan, however, of the version I tested with a baguette. This bread’s texture soaked up much less of the egg, making for a pleasantly chewy version of the sandwich. The baguette crust also added some texture, making the bread less sweet and further balancing the flavors. The delicate coating of egg mixed with butter and melty cheese reminded me of a croque monsieur in the best way.
As I generally prefer the tangy, slightly savory flavor of French toast made with sourdough over a fluffy, custardy version made with challah or brioche, this conclusion did not surprise me at all.
3 Tips for Making Pizza French Toast
- A good pair of tongs are key. Though the pizza sauce does a good job gluing these sandwiches together, using tongs ensures they don’t fall apart while being dipped in egg and flipped in your skillet. Try to pick up the sandwiches from the top and bottom rather than the sides to avoid squeezing them open.
- Cook every side of this sandwich. Since these bites are particularly thick, I opted to stand them up on each of their crust sides for at least 10 seconds to allow any egg coating to cook until lightly golden. Bonus points if some cheese escapes the center of the sandwich and crisps up on the crust for some added texture and flavor.
- Don’t be afraid to make it your own. Part of the beauty of this recipe is that there are so many ways to customize it. For starters, you could add your favorite pizza toppings like pepperoni, anchovies, or pickled jalapeños. You could also swap out the mozzarella for a saltier cheese like provolone or Asiago to take things in a more savory direction. And if you’re making them for party appetizers, you could pretty them up with freshly chopped herbs and a sprinkling of freshly grated Parmesan.