Savory Ricotta Mushroom Prosciutto French Toast Roll Ups

This recipe I have really thank my one girlfriend I work with for the inspiration she gave me in creating this.  See she hates breakfast foods.  I mean ALL breakfast foods.  We’re talking no cereal, no eggs, no pancakes, oatmeal, yogurt… nada.  It’s nothing for it to be 6:30am and her in the kitchenette heating up stuffed peppers, leftover salmon, stew or something I deem ‘dinner stuff’. Now to me this perplexed me and kind of put me on a mission.  I HAD to find something breakfasty she would like.  To me this was odd as well people are supposed to love breakfast stuff.  I mean that’s the good stuff.  Dinners are the things most kids turn their nose up unless it’s chicken tenders or mac ‘n cheese, right?  However I was sooooooooo mistaken here.  I took it to Facebook and asked if I was the only one that thought it was odd that someone didn’t like breakfast type foods. I could not get over how many of you guys really don’t like breakfast foods. That spaghetti at 7am is perfectly acceptable. Pot roast, mashed potatoes and gravy at 6am is a ‘norm’ in your house.  Huh… learn something new every day!

Sunday morning Mr. Fantabulous asked for French Toast for breakfast. You all know by now I’m cool with 1, maybe 2 bites of stuff like this then I’m done.  It’s good but just, I don’t know.. too much I guess.  So while I was making his I got to thinking of my friend at work and how would I make French Toast in a way that was a breakfast food but not your typical breakfast food.  Since she liked “dinner” food for breakfast I figured my best bet was to go savory.

Savory Ricotta Mushroom Pancetta stuffed French Toast

So as I stood in my kitchen I got to thinking what would make a really awesome filling as I knew just dipping these in an egg mixture wasn’t enough. I mean that’s just one step away from maple syrup and traditional French Toast. Initially I thought about stuffing them but they just weren’t visually appealing.  It just looked… off.

Savory Ricotta Mushroom Pancetta stuffed French Toast2

Then I got the idea of treating them like a sandwich wrap and rolling them.  So I broke out my favorite marble rolling pin that was my mothers.  This thing is gorgeous and weighs a good 10 pounds but I love this thing. Now I first rolled out a slice of bread and then got to making the filling however when I went to roll it up, the bread was dry and didn’t roll right so when you make these, make the filling first, roll out, spoon in the filling and then roll up.  They don’t crack or break then.

Savory Ricotta Mushroom Pancetta stuffed French Toast8

For the filling I started with some ricotta and Parmesan cheese as the base.  Since I’ve been on this crimini mushroom, arugula and shallot kick i just had to include those.  You could easily use button mushrooms (or leave them out) and spinning in place of arugula. I tasted that filling and it was good but needed another layer of flavor.  It needed elevated.  Fortunately I had visited my favorite Italian deli in Bloomfield and picked up some of their amazing Prosciutto.  That was the flavor needed to bring it all home to mama.  I got to slicing up some of that and put that in the mixture.  Have to admit, that was mighty tasting filling.

Savory Ricotta Mushroom Pancetta stuffed French Toast5

This filling is AMAZING by the way in crepes as I made it the following weekend.  LOVED it!!!

Once I filled and rolled these puppies I set them in the egg mixture, rolled them to coat all sides and then placed them on a lightly buttered pan.  Cooking these couldn’t have been any easier.  Just a few minutes each side and they were done.  Now when I plated them as-is they looked plain. So I grabbed some more proscuitto and wrap that around these roll ups.  PERFECT!  Now if you wanted to kick these up a bit, add a stalk of steamed asparagus inside to where it sticks out a good inch or so on each end then wrap in the proscuitto.  That’s on my agenda this upcoming weekend.

Savory Ricotta Mushroom Pancetta stuffed French Toast1

The flavor of these were amazing.  Like I ate 2 of these without batting an eye!  Now 2 were my limit as they are filling but damn they were good!  And the best part, they reheated PERFECTLY the next day as I took them to work.  Sadly my co worker wasn’t there as I wanted her to try one therefore I had to force myself to eat hers.  LOL

Savory Ricotta Mushroom Pancetta stuffed French Toast6

Now when I made mine I left the crusts on as I don’t mind them however you can certainly take them off of your before you roll them.  If I were serving them for brunch or company I would cut them off as would present more picturesque but then again if you’re at my house on a Sunday for brunch that means you slept over and you’re still in your pajamas.  HAHA  Yeah, that’s usually how things happen at my house.  And honestly I like that.  Since we don’t have children I like having friends hang out for the weekend.  And since our house is in the middle of NoWheresVille, it’s a hike to get to therefore it’s easier for people just to spend the night/weekend.

Savory Ricotta Mushroom Pancetta stuffed French Toast7

So when you make these, and you will, what would do to change up the filling? Maybe add in roasted veggies?  And sure, you can totally go sweet with this… I have a few sweet versions of this recipe coming up so stay tuned!

Savory Ricotta Mushroom Pancetta stuffed French Toast9

Savory Ricotta Mushroom Prosciutto French Toast Roll Ups
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  • 8-10 slices sandwich bread (or thick cut Texas Toast)
  • 1/2 cup grated Parmesan, divided
  • 1 tsp Worcestershire sauce
  • 2 eggs
  • 1/3 cup milk
  • 3 Tbl butter
  • 1 1/2 cups crimini mushrooms, cleaned and cut into small chunks
  • 1 medium shallot, sliced thin
  • 1/2 tsp salt
  • 2 cups baby arugula
  • 11 slices prosciutto, divided (tear 3 slices into mediums sized pieces)
  • 1 cup ricotta
  1. In a medium non-stick skillet over medium heat melt 2 Tbl butter until it foams.
  2. Add in the mushrooms and shallots cooking for 3-5 minutes or until softened.
  3. Add in the Worcestershire, salt and stir.
  4. Add in the arugula and mix until it wilts. ~2-3 minutes.
  5. Remove from the heat and set aside.
  6. While the mushroom mixture is cooling place the ricotta, 1/4 cup of Parmesan and torn prosciutto pieces in a bowl. Mix to combine.
  7. Add the mushroom mixture and mix just until incorporated.
  8. In a pie dish whisk together the eggs, milk and remaining Parmesan cheese until well blended and slightly frothy.
  9. Take a slice of bread and using a rolling pin, roll to flatten down. You can choose to remove the crusts.
  10. Take 2 Tbl of mixture and spread it out from end to end at the side closest to you.
  11. Grabbing the edge of the bread closest to you roll up the bread and gently press down as you roll to help seal.
  12. Continue on with the remaining slices or until all of the mixture is gone.
  13. Take a large non-stick skillet and place over medium heat.
  14. Add the remaining butter to melt.
  15. Re-whisk the egg mixture.
  16. Taking a roll, place it in the egg mixture coating all sides allowing excess to drip off.
  17. Place in the pan. Repeat for the remaining rolls.
  18. Cook for 3-4 minutes per side or until golden brown.
  19. While they are on the last side being cooked, take the prosciutto and fold in half lengthways.
  20. Remove with tongs the savory French toast and place on top of the prosciutto.
  21. Gently roll the roll up grabbing the prosciutto wrapping it around.


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