Stuffed French Toast For Lunch

French toast is almost always thought of as a breakfast meal. Not so. With a little twist on the ingredients, you have lunch. Serve with a wonderful cold salad and you become a hero.

  • 1 x 14 inch rustic loaf (french bread will do, in a pinch), cut into 8 slices
  • 8 thin slices of ham, plus a couple more for garnish
  • 8 oz. camembert cheese, plus more for garnish
  • 8 large eggs
  • 2/3 cup whole milk
  • pure maple syrup

Spray the sides and bottom of a 9 x 13 inch baking dish with Pam. Make a deep slit in each of the 8 slices, but do not cut completely through. Stuff each one with a slice of ham and divide the cheese equally into each pocket.

Whisk together the eggs and milk. Season lightly with salt and pepper. Pour the egg mixture into the baking dish. Add the bread in a single layer, pressing down carefully and soak for about 15-18 minutes. Turn the bread over and soak a further 15 minutes.

Preheat oven to 350 degrees. Top the bread with remaining ham pieces (chopped) and cheese. Bake for about 22-25 minutes until the egg mixture has set.

Add a side salad (crisp and cold) and you are a winner!

Enjoy…this is yummy!


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