Stuffed French toast.
We're going to take any day old or stale bread.
I have beautiful, eggy, buttery brioche bread here.
I'm just going to take creme fraiche
or you can use sour cream or you can use Greek yogurt,
three things that you might already have
on hand in the fridge
and we're going to add a lot of flavor to it
by adding in some grainy or traditional Dijon mustard.
So it's sweet and savory and tangy
and spicy all at the same time
and this is gonna replace the bechamel
on a croque monsieur or croque madame.
For the cheese, I always have a chunk of Gruyere
in the fridge but you could use Swiss or cheddar.
This is Gruyere.
I've just got it shredded up.
Any mild cooked ham will do.
This is a French style ham thinly sliced
or you can use prosciutto cotto
or just regular ole cooked or baked ham.
For the eggs, we're gonna poke the yolks
and make a quick custard base 'cause we're turning this
basically into sweet and savory French toast.
So a sprinkle of sugar.
I like super fine sugar.
It dissolves very easily.
A sprinkle of salt.
Some whole milk or half and half or cream,
whatever you have in the fridge.
John likes half and half so that's what I'm using.
Skip the pepper here.
We want a little sweet and a little salt.
I add a little hint of nutmeg.
If you have it in your spice pantry, fine.
It's delicious without it.
It's not a deal-breaker.
When I'm coating sandwiches like this,
I actually find that a small baking sheet
really does the trick.
I've cut the crust and I cut them corner to corner.
Some of them I've just left straight up whole.
Depends on the size and the shape you wanna serve
for your stuffed French toast
then we're going to layer in a little of our cheese
working on one side at a time here.
On top of the cheese,
we're going to layer in our mild cooked ham of choice.
This is a lovely French style ham.
In other words, it's just sweet.
It's not very smoky in flavor.
It just tastes salty and yummy.
If ham ain't your thing, go ahead, use turkey.
I can't see you.
Okay.
Now, I've got the glue
or what replaced our bechamel sauce or creme fraiche
or sour cream or Greek yogurt,
one of the three you probably have on hand
and we mixed in the grainy Dijon mustard.
I've got that slathered on both sides.
So I'm gonna double do the cheese up on top of the ham
so you get the same glue on both sides.
Give it a little cheesy love up and down, okay,
then you stack them suckers together
and I love cutting the crust off on this
and going corner to corner
'cause you get really nice egg coverage.
Going into our sweet and salty custard.
You use your melted butter with your butter brush
and get that sucker cooking over medium heat.
Yeah.
Here's the giant sized stuffed French toast
with our special sauce, the ham and the cheese.
All right?
Here's the ones that I do.
So they come out extra gooey,
I give it some side time in on both sides.
This is French toast slathered with creme fraiche
and mustard, filled with Gruyere and ham
then if you're a sweet person,
you heat up some raspberry or apricot jam.
If you're a savory person, you heat up some onion jam
and then you get your jam on it.
Yes.
(applause)