Italian Stuffed French Toast
Hot Coppa

Hot Coppa

Introducing our new Fiorucci Hot Coppa, in a convenient, pre-sliced, resealable package!

Italian Stuffed French Toast

Serve this loaded French toast with a simple green salad for a light brunch.


3 eggs

2/3 cup milk

1 tsp dried oregano

1/4 tsp pepper

Pinch salt

8 slices day-old Italian bread, cut into 3/4-inch slices

2 tbsp sun-dried tomato pesto

8 slices Fiorucci Hot Capocollo

8 large fresh basil leaves

9 oz fresh mozzarella cheese, cut into 8 slices


Prep Time: 15 minutes

Cook Time: 15 minutes

Total time: 30 minutes


Preheat oven to 400°F.


Whisk together eggs, milk, oregano, pepper and salt; pour into shallow baking dish large enough to fit 4 slices of bread. Set aside.


Spread 4 slices of bread with pesto; top each with 2 slices of the Capocollo and 1 slice each basil and mozzarella. Cap with remaining bread.


Dip sandwiches into egg mixture, turning to coat well. Heat greased griddle or skillet over medium heat; cook sandwiches, turning once, for 6 to 8 minutes or until crisp and golden brown. Transfer to baking sheet; bake for 5 to 6 minutes or until cheese is melted.


Tip: Make a deluxe sandwich by adding grilled eggplant, zucchini, roasted red peppers and olives.