Ham and cheese French toast is a wonderful snack and it makes nice comfort food. French toast, also known as eggy bread, makes a great breakfast. The bread is usually dipped in beaten eggs and then pan-fried until golden brown.
This recipe takes the classic French toast to the next level, however, by adding ham and cheese to the mix. This is known as a Monte Cristo sandwich, and can be pan-fried or deep-fried. Ham and cheese French toast is something kids love, and so do the grownups!
Serve it with some ketchup for breakfast, brunch or a hot snack at any time, and enjoy the wonderful flavors. This is a snack which is sure to keep you feeling satisfied until your next meal. Serve these sandwiches hot from the pan and enjoy the wonderful crispy outside and the gooey cheese inside.
What Bread for Ham and Cheese French Toast Pockets?
You can use any kind of bread for this dish, perhaps baguette or ciabatta, or even regular sliced bread. It is best to use day-old bread because very fresh bread is more delicate and can tear. Use ready-sliced ham and cheese to save time. Cheddar is good here, or you can use any other type of melting cheese you want. Emmental or Gruyere are really good in this Monte Cristo recipe as well.
PrintHam and Cheese French Toast
Take the French toast recipe up a notch by including a tasty ham and cheese filling. This warm snack can be enjoyed for breakfast, or enjoy it as a warming lunch, perhaps alongside some tomato soup.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Breakfast
- Cuisine: French
Ingredients
- 8 thick slices day-old bread
- 2 tablespoons wholegrain mustard (optional)
- 3 1/2 oz (100g) thinly sliced or shaved ham
- 6 1/4 oz (180g) thinly sliced cheddar, emmental, gruyere, provolone or Swiss cheese
- 1/4 cup (65ml) milk
- 2 eggs
- Salt and black pepper, to taste
- 2 oz (60g) chopped butter
- 2 tablespoons olive oil
Instructions
- Put mustard on one side of each bread slice, if using.
- Add the ham and cheese and close to make sandwiches.
- Whisk the milk with the eggs.
- Grind in some salt and black pepper.
- Heat a nonstick skillet over a medium heat.
- Add half the butter and a tablespoon of olive oil.
- Dip the sandwiches, 1 at a time, into the egg mixture, turning to coat.
- Let any excess egg mixture drip off.
- Cook, in batches, for 3 minutes per side, or until crispy and golden brown, adding in the rest of the butter and oil as you go.
