Ham and Gruyere Stuffed French Toast
- 1 loaf of artisan bread, such as Country French or Sourdough
- ½ lb ham, thinly sliced
- 8 oz Gruyere cheese, thinly sliced, plus more for topping
- 8 large eggs
- ⅔ cup whole milk
- Salt and freshly ground pepper
Butter the bottom and sides of a large 9” by 13” baking dish.
With a serrated knife, trim off the ends, then cut the loaf into six to eight 1½-inch thick slices. Make a deep slit into each slice of bread (about ¾ down) to create a pocket. Stuff each pocket with 1 slice of ham and some slices of gruyere cheese.
In a bowl, whisk together the eggs and milk until combined. Season with salt and pepper. Pour the egg mixture into the prepared baking dish. Add the bread slices in a single layer, gently pressing down into the egg mixture. Let the bread soak for 15 minutes. Flip the bread slices over and gently press them again into the egg mixture, and let soak for 15 minutes.
Preheat the oven to 350 degrees.
Top each bread slice with a slice of ham and cheese. Bake until the egg mixture is set and the cheese is melted, 20-25 minutes.
Turn on the broiler and set a rack 4-6” from the heat source. Broil the bread until the cheese and ham get crispy and the bread turns golden, 1-2 minutes.
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