Brie- and Ham-Stuffed French Toast

Staff Writer
Brie- and Ham-Stuffed French Toast
Brie- and Ham-Stuffed French Toast
Candace Conley

Brie- and Ham-Stuffed French Toast

If the juxtaposition of sweet and savory is something she would enjoy, definitely consider making this decadent French toast recipe. Rich double-cream Brie melts into Black Forest ham between slices of French bread for a delicious treat.

See all pancake recipes.

Click here to see the Mother's Day Brunch in Bed story.

4
Servings
1903
Calories Per Serving
Deliver Ingredients

Ingredients

  • Eight 1- to 1 ½-inch-thick slices French bread
  • 8 thin slices double-cream Brie
  • 8 thin slices Black Forest ham or other smoked ham
  • 3 large eggs
  • 3/4 Cups whole milk
  • 2 Tablespoons sugar
  • Pinch of salt
  • 1 -2 tablespoons unsalted butter, plus more for the baking sheet
  • Mixed berries or maple syrup, for serving

Directions

Preheat the oven to 350 degrees.

Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. Insert 1 slice of Brie and 1 slice of ham into each pocket.

In a shallow bowl, whisk together the eggs, milk, sugar, and salt until combined. Set aside. In a large nonstick skillet, melt 1 tablespoon of the butter over medium-low heat. Place the bread slices in the egg mixture, one at a time, letting them soak for 5 seconds on each side.

Place the slices in the skillet for 3-4 minutes per side. Grease a baking sheet with butter. Transfer the slices to the baking sheet. Repeat with the remaining bread, adding more butter to skillet if needed. Place the baking sheet in the oven and bake until golden brown and puffed, about 10-15 minutes. Serve with mixed berries and/or maple syrup.

Brie Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Brie Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Brie Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.

Nutritional Facts

Total Fat
32g
50%
Sugar
37g
N/A
Saturated Fat
13g
65%
Cholesterol
190mg
63%
Protein
81g
100%
Carbs
322g
100%
Vitamin A
167µg
19%
Vitamin B12
1µg
19%
Vitamin B6
0.8mg
42.5%
Vitamin C
0.2mg
0.3%
Vitamin D
2µg
N/A
Vitamin E
2mg
9%
Vitamin K
5µg
7%
Calcium
440mg
44%
Fiber
13g
53%
Folate (food)
375µg
N/A
Folate equivalent (total)
1059µg
100%
Folic acid
402µg
N/A
Iron
24mg
100%
Magnesium
209mg
52%
Monounsaturated
8g
N/A
Niacin (B3)
30mg
100%
Phosphorus
897mg
100%
Polyunsaturated
6g
N/A
Potassium
902mg
26%
Riboflavin (B2)
3mg
100%
Sodium
4098mg
100%
Sugars, added
6g
N/A
Thiamin (B1)
4mg
100%
Trans
0.2g
N/A
Zinc
8mg
52%