Ham + Gruyere French Toast


I really want to brag about these, but I won't.  Brioche is first choice bead for this but challah would work too.  (I did my shopping late, couldn't find brioche anywhere and didn't want to search anymore, so I ended up making a giant loaf using Mark Bittman's recipe from his book, How To Cook Everything.)  Serve with a bit of maple syrup.  Makes about 5 servings.  

Ham + Cheese French Toast

1/4 cup milk

1 egg

1/2 loaf of brioche bread

about 5 oz ham, sliced

about 3 oz gruyere cheese, grated

1 tablespoon butter

In a shallow bowl, whisk egg and milk together to combine.  set aside.

Slice bread in slices almost 1 inch thick.  Carefully slice these slices in half, leaving on edge un-sliced.  (like a book)  Fill each one with a sprinkle of cheese, then 1 slice of ham and then a pinch more cheese.  (so there's cheese on both sides of the ham.)

Heat skillet on medium high heat and melt 1/2 tablespoon of butter.  Dip each ham stuffed slice in egg mix and flip to coat other side.  Transfer to hot skillet and cook each side about 3 minutes.  Work in batches, using the other 1/2 tablespoon of butter, if needed.