Ham and cheese stuffed French toast
My husband returned from a two-day corporate conference with stories of the meals that were served. When he mentioned French toast stuffed with ham and cheese, I remembered a similar recipe from the box of Alaska sweetened condensed milk.
Fortunately, we have two unopened boxes and the featured recipe is still the same. The Alaska recipe does not use ham, however, only cheese. Moreover, the proportions were for an entire loaf of bread. Too much for breakfast. On top of that, it seemed to me that the cooked dish would be too sweet. So, I played around with the proportions until I got the exact blend that I wanted and proceeded to make ham and cheese stuffed French toast for breakfast today. The result is what you see in the photo.
Ingredients :
4 slices of white bread
1 egg
1/8 c. of sweetened condensed milk
2 slices of ham
2 slices of quickmelt cheese
1/4 c. of butter
Cooking procedure :
Beat the egg and the sweetened condensed milk together until well-blended.
Place a slice of ham over a slice of bread, arrange a slice of cheese on top and cover with another slice of bread. Repeat for the remaining bread, ham and cheese.
Melt the butter in a skillet until frothy.
Carefully dip both sides of the sandwich into the egg-milk mixture and fry in the hot butter, turning over once. Cook until the bread is golden. Drain on paper towels (please do this since the fried sandwich is really, really oily) and cut each sandwich diagonally into halves.
Serve hot.
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Some related discussions...[...] different combinations of ingredients. I’ve tried mixing milk with sugar, I’ve tried stuffing the bread slices with ham and cheese, there’s the clubhouse variation of the stuffed French [...]
[...] I posted my ham and cheese stuffed french toast, reader Jacky commented that it was actually a Monte Cristo sandwich that is sometimes served with [...]