Ham and gruyere-stuffed French toast

Recipe: Ham and gruyere-stuffed French toast


  • 6 x 3.5cm-thick slices day-old bread
  • 2 tbs Dijon mustard
  • 6 (250g) thin slices leg ham
  • 175g piece gruyere, cut into 6 thin slices
  • 6 free-range eggs
  • 1 1/2 cups (375ml) milk
  • 1/2 cup (125ml) pouring cream
  • 1/4 cup (60ml) vegetable oil
  • 60g butter
  • Tomato chutney, to serve


  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.
  2. Spread each pocket with approximately 1 1/2 tsp mustard, then stuff each with a slice of ham and cheese.
  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.
  4. When ready to serve, transfer French toast to oven and bake for 12 minutes or until heated through. Serve immediately with tomato chutney.


  1. For the best results, choose a dense style of bread, such as sourdough or Italian wood-fired bread.
  2. Do ahead: French toast can be prepared to end of step 3 up to 4 hours ahead. Store, covered, in the fridge.

Number of servings (yield): 4

Meal type: snack

Culinary tradition: French

My rating: 4 stars:  ★★★★☆ 1 review(s)