Ham and Cheese Stuffed French Toast

Servings: 4


8 slices (1/2 inch thick) rustic white country bread
4 slices (1 ounce dach) Wisconsin alpine or swiss cheese
8 tender ham slices or deli thin ham slices
4 slices (1 ounce each) Wisconsin brick cheese
2 eggs
1/2 cup milk
1 tablespoon chopped fresh rosemary (optional)
1-2 tablespoons butter
Powdered sugar, optional
Maple syrup, optional

Cooking Directions:

Place 4 slices bread on countertop. Top each slice of bread with 1 slice alpine, 2 slices ham, 1 slice brick and second slice of bread. Beat eggs, milk and rosemary in large shallow bowl until well blended. Heat 1-2 tablespoons butter in large nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook about 4 minutes per side or until golden brown, adding additional butter to skillet in necessary. Sprinkle powdered sugar on top and serve with maple syrup, if desired.

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