Ham And Cheese Stuffed French Toast Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cut a slit in each slice of bread almost all the way through, leaving the bottom connected. Stuff each slit with slices of ham and cheese.
• In medium bowl, beat 3 of the eggs with the milk, salt and pepper, using whisk. Pour into baking dish. Place the stuffed bread in baking dish; let stand 15 minutes.
• Turn the bread over, and top with more cheese. Bake 20 to 25 minutes.
• Set oven control to broil. Broil with tops of toast 3 to 5 inches from heat 2 to 3 minutes or until tops are golden brown.
• Fry remaining eggs in a skillet to desired doneness, and serve on top of French toast with maple syrup.

Steps:

• Spread bread slices with cream cheese spread; fill with ham to make 2 sandwiches. Lightly press edges together to seal.
• Beat eggs, milk and sugar with fork in pie plate until blended.
• Dip sandwiches in egg mixture, turning over to evenly moisten both sides.
• Spray large nonstick skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.

Steps:

• Butter bottom and sides of a 9-by-13-inch baking dish. Make a deep slit in each bread slice to create a pocket. Stuff each with 1 slice of ham, then divide cheese evenly among pockets.
• Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, gently pressing into egg mixture, and let soak 15 minutes. Flip bread You can soak the bread in the egg mixture for just 30 minutes, but the French toast will be even more delicious if you let it sit overnight. and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.)
• Preheat oven to 350 degrees. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20 to 25 minutes.
• Turn oven to broil, with rack 4 to 6 inches from heat source. Broil until bread is toasted and golden brown, 1 to 2 minutes. Serve hot with maple syrup.

Steps:

• Butter a 13 x 9 inch baking dish.
• Using 3 tablespoons butter, lightly butter all the bread slices on one side.
• Spread the mustard on top.
• Arrange half of the bread slices, mustard side up, in the baking pan in one layer; cut to fit if necessary.
• Heat 1 tablespoon butter in a skillet over med-low heat; add in the onion; saute for 25-35 minutes, stirring often, until the onion is softened.
• Spread the onion evenly over the bread slices.
• Top with half of the cheese and all of the ham.
• Cover with the remaining cheese and then the remaining bread slices; press the layers together.
• Beat the eggs, milk, basil, and salt together in a bowl; pour evenly over the layers, pressing them down slightly so they absorb the mixture.
• Cover and refrigerate for several hours or overnight.
• Remove from the refrigerator 1 hour before baking.
• Preheat oven to 375°.
• Mix the breadcrumbs with the remaining 4 tablespoons butter and the parmesan cheese; sprinkle over the casserole.
• Bake, uncovered, for 35-40 minutes, until the top is golden brown and the egg mixture is set.
• Remove from the oven and let rest for 10 minutes before serving.
• To serve, cut into squares.

Steps:

• Beat together eggs, cream and salt in pie plate.
• Spread tops of the slices of bread evenly with the butter, then the mustard.
• Top four slices of the bread with the cheese and ham.
• Place other four slices on top and dip into the egg mixture.
• Place sandwiches in preheated skillet with butter added and cook each side until golden brown.
• If cooked in batches, keep warm in oven until all sandwiches are done.

Steps:

• 1. Spread bread slices with cream cheese; fill with ham to make 2 sandwiches. Lightly press edges together to seal. 2. Beat eggs, milk and sugar with fork in pie plate until blended. 3. Dip sandwiches in egg mixture, turning over to evenly moisten both sides. 4. Spray large nonstick skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.

Steps:

• Cut four 3cm-thick slices from loaf. Cut a pocket lengthways through the centre of each slice of bread (do not cut all the way through). Spread inside of pockets with mustard. Fill with cheese and ham.
• Whisk eggs and milk in a shallow dish. Season with salt and pepper.
• Heat a non-stick frying pan or barbecue plate over medium heat. Add half the butter and 1 tablespoon oil. Brush surface to coat. Dip bread, 1 slice at a time, into egg mixture and turn to coat. Hold over dish to drain. Cook, in batches, for 3 minutes each side or until golden, adding remaining butter and oil as required. Slice French toast in half crossways. Serve.

Steps:

• In shallow dish, stir milk, Bisquick mix, vanilla and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread about 1 teaspoon mustard in each pocket. Place 1 oz ham and 1/4 cup cheese in each pocket.
• Heat griddle or skillet over medium heat (350°F); melt butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 5 minutes, turning once, until golden brown.
• Cut French toast in half diagonally; sprinkle with powdered sugar.