Ham And Brie French Toast Recipes

HAM & BRIE STRATA

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer., Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese., In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed.

FRENCH TOAST GRILLED CHEESE

Steps:

• Gather the ingredients.
• In a medium-sized bowl, whisk together the eggs, milk, salt, dijon, onion powder, sugar, and pepper until completely combined and cohesive.
• Place one piece of the Swiss cheese on top of a slice of the bread, top with a few slices of ham, and then another slice of Swiss cheese. Top with the second slice of bread. Then repeat with the remaining bread until you have four sandwiches.
• Heat a large griddle or skillet on medium-high heat.
• Dip each sandwich into the egg mixture so that both sides are coated.
• Turn the griddle down to low and add the butter. Coat the griddle with the butter. Place the sandwiches on the griddle and cover each one with a small lid.
• Once that side is browned and the cheese is slightly melted, flip the sandwich and cover with the lid again.
• Once the other side is brown and the cheese is completely melted remove it from the griddle, cut in half, and serve with the raspberry jam or honey mustard.
• Serve with homemade fries or a fresh green salad to make a complete meal. Enjoy!

HAM AND BRIE PULL-APART SANDWICHES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Combine the butter and mustard in a bowl and mash with a spoon; season with salt and pepper.
• Trim the ends off the baguette. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush all but 2 tablespoons of the mustard butter between the bread slices. Fold each piece of ham in half or into quarters, then stuff into every other slice in the bread, starting with the first slice. Stuff a slice of brie into each piece of ham. Brush or rub the top and sides of the bread with the remaining mustard butter.
• Bake until the edges of the ham are crisp and the cheese has melted, about 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with the cornichons and chives.

FRENCH BRIE AND HAM BAGUETTE

Steps:

• Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
• Optional: heat in a 400 degree F oven for 10 to 12 minutes.

FRENCH HAM-AND-BRIE PIGS IN BLANKETS

Steps:

• Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Raise the heat a little, and cook to develop a more golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Cut each slice of ham into 3 strips about 2 inches by 5 inches. Cut the Brie into 24 pieces about 1/4 inch by 1 inch. On each strip of ham, place 1/4 teaspoon of the caramelized onions and 1 piece of Brie, and roll up tightly.
• Open the tube of dough, and separate it into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles (for 24 pieces total). Lay 1 ham roll centered on the tip end of a triangle, roll until you reach the flat end and place, seam-side down, on the prepared baking sheet. Repeat with the remaining triangles and ham rolls. Top each finished roll with a dab (about 1/8 teaspoon) of the remaining onions. Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard on the side.

BRIE STUFFED FRENCH TOAST

Steps:

• In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid.
• Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner.
• Place on a plate, spoon your syrup mixture on top and enjoy.

FRENCH HAM AND BRIE PIGS IN BLANKETS

Steps:

• Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Raise the heat slightly and continue to cook to develop a deep golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Cut each slice of ham into 12 pieces, each about 1/2 inch by 1 1/2 inches. Cut the Brie into 24 pieces, each about 1/4 inch by 1 inch.
• Unroll the dough on a cutting board and separate into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles. Stack two pieces of ham, 1/4 teaspoon of the caramelized onions, and 1 piece of Brie across the tip end of each triangle, roll up in the dough and place seam-side down on the prepared baking sheet. Top each finished roll with a dab of the remaining caramelized onions.
• Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard for dipping.

BAKED BRIE, POTATOES, HAM AND EGGS

Steps:

• Scrub potatoes; boil in salted water until tender but firm, approximtely 15 minutes. Drain the potatoes well and refrigerate until cold; cut into 1/4" cubes.
• In large non-stick skillet heat oil and butter on medium-high heat. Fry potatoes about 10 minutes, stirring often, until crisp and golden; cool. Stir in Brie, ham, parsley, green onion, and pepper.
• Transfer to greased, shallow 10 cup oval container and spread evenly. Make 8 wells in the potatoe mixture. Cover with foil (It can be refrigerated for up to 24 hours at this point).
• Heat oven to 400 degrees Fahrenheit; heat mixture until warm, about 15 minutes. Remove from oven; drop 1 egg into each well, sprinkle with paprika. Bake uncovered until egg whites are set and yolks are soft, 15 to 20 minutes.

HAM AND BRIE FRENCH TOAST

Steps:

• Mash avacado and season with salt and pepper.
• Spread 2 slices of bread with avacado.
• Slice brie and cover slices of of bread.
• top with ham.
• top with remaining slice of bread.
• place butter in fry pan and heat.
• dip sandwiches in egg mix.
• fry both sides until golden, turning carefully.