Recipe Ham and gruyere-stuffed French toast : Practical and Delicious

Recipe Ham and gruyere-stuffed French toast : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Ham and gruyere-stuffed French toast. You are currently reading Recipe Ham and gruyere-stuffed French toast : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Ham and gruyere-stuffed French toast requires 15m, cook 25m and serve 6. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

French toast is given a gourmet makeover with the addition of gruyere cheese and ham.

Ingredients:

10 Ingredients

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  6 x 3.5cm-thick slices day-old bread*
  
  
  


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  2 tbsp Dijon mustard
  
  
  


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  6 (250g) thin slices leg ham
  
  
  


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  175g piece gruyere, cut into 6 thin slices
  
  
  


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  6 free-range eggs
  
  
  


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  1 1/2 cups (375ml) milk
  
  
  


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  1/2 cup (125ml) pouring cream
  
  
  


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  1/4 cup (60ml) vegetable oil
  
  
  


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  60g butter
  
  
  


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  Tomato chutney, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 190°C. Using a small, sharp knife, cut a slit along 1 long side of each slice of bread, leaving 1cm on either side, then extend slit into bread to form a pocket, leaving a 1cm border and taking care not to cut all the way through.
  
  
  


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  Step 2
  
  
  
  
  Spread each pocket with approximately 1 1/2 teaspoons mustard, then stuff each with a slice of ham and cheese.
  
  
  


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  Step 3
  
  
  
  
  Place a wire rack over an oven tray. Crack eggs into a bowl. Add milk and cream. Season to taste with salt and pepper then whisk to combine. Place 1/2 the stuffed bread slices into a shallow dish. Pour 1/2 the egg mixture over and leave for 2 minutes, turning halfway through. Meanwhile, heat 1/2 the oil in a large, heavy-based frying pan over medium heat until hot. Add 1/2 the butter and, when sizzling, add soaked bread. Cook for 1-2 minutes each side or until golden. Transfer to rack. Repeat dipping and cooking with remaining bread, oil and butter, then place on tray.
  
  
  


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  Step 4
  
  
  
  
  When ready to serve, transfer French toast to oven and bake for 12 minutes or until heated through. Serve immediately with tomato chutney.
  
  
  

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