One of the recipes in the cookbook is Monte Cristo French Toast - but this morning I decided to put it together a little differently, the ingredients are the same, it's just layered and prepared with a small change, a little easier. It's essentially a griddled French Toast layered with ham and cheese and then baked, served open face. The one in the cookbook is actually a sandwich dipped in the batter and then griddled. Either way, it's one of my favorite combinations of sweet and salty!
Ingredients:
2 large eggs
1/2 cup milk
1 tablespoon Maine Maple Mustard (from Hannaford) or add 1 tablespoon maple syrup to 1 tablespoon of any sweet mustard
a few twists of freshly cracked black pepper
1/8 teaspoon salt
thick sliced white or egg bread
shredded Havarti
thinly sliced smoked ham
Mix eggs, milk, mustard, (maple syrup if using non-maple mustard), salt and pepper and whisk until thoroughly combined.
Dip bread into mixture to soak, then cook in non-stick pan until browned on both sides, about 3-4 minutes each side. Remove to oven safe baking dish.
Top each slice of bread with thinly sliced apple, then a couple slices of ham followed by a generous handful of cheese.
Bake at 350 for 12-15 minutes. Then broil on low for 2 minutes.
I serve mine with pure maple syrup and a raspberry coulis and raspberry preserves.
Bon Appetit!
2 large eggs
1/2 cup milk
1 tablespoon Maine Maple Mustard (from Hannaford) or add 1 tablespoon maple syrup to 1 tablespoon of any sweet mustard
a few twists of freshly cracked black pepper
1/8 teaspoon salt
thick sliced white or egg bread
shredded Havarti
thinly sliced smoked ham
Mix eggs, milk, mustard, (maple syrup if using non-maple mustard), salt and pepper and whisk until thoroughly combined.
Dip bread into mixture to soak, then cook in non-stick pan until browned on both sides, about 3-4 minutes each side. Remove to oven safe baking dish.
Top each slice of bread with thinly sliced apple, then a couple slices of ham followed by a generous handful of cheese.
Bake at 350 for 12-15 minutes. Then broil on low for 2 minutes.
I serve mine with pure maple syrup and a raspberry coulis and raspberry preserves.
Bon Appetit!
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