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
- 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.
- Spread each pocket with approximately 1 1/2 tsp mustard, then stuff each with a slice of ham and cheese.
- 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.
- When ready to serve, transfer French toast to oven and bake for 12 minutes or until heated through. Serve immediately with tomato chutney.
- For the best results, choose a dense style of bread, such as sourdough or Italian wood-fired bread.
- 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