Ham and Cheese-Stuffed French Toast Recipe

Name: Ham and Cheese-Stuffed French Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter, at room temperature, divided (plus extra for the dish); 12 -14 slices rye bread (with caraway seeds); 3 tablespoons Dijon mustard; 1 sweet onion, thinly sliced; 34 lb asiago cheese (or thinly sliced) or 34 lb null (or thinly sliced) or 34 lb cheddar cheese, shredded (or thinly sliced); 34 lb thinly sliced cooked ham; 6 large eggs; 2 ½ cups milk; 1 tablespoon chopped fresh basil (or 1 t. dried); 1 teaspoon salt; 1 ½ cups homemade fine dry breadcrumbs or 1 ½ cups panko breadcrumbs; ¼ cup fresh grated parmesan cheese

Servings: persons

½ cup butter, at room temperature, divided (plus extra for the dish)
12 -14 slices rye bread (with caraway seeds)
3 tablespoons Dijon mustard
1 sweet onion, thinly sliced
34 lb asiago cheese (or thinly sliced) or 34 lb null (or thinly sliced) or 34 lb cheddar cheese, shredded (or thinly sliced)
34 lb thinly sliced cooked ham
6 large eggs
2 ½ cups milk
1 tablespoon chopped fresh basil (or 1 t. dried)
1 teaspoon salt
1 ½ cups homemade fine dry breadcrumbs or 1 ½ cups panko breadcrumbs
¼ cup fresh grated parmesan cheese

1
Butter a 13 x 9 inch baking dish.
2
Using 3 tablespoons butter, lightly butter all the bread slices on one side.
3
Spread the mustard on top.
4
Arrange half of the bread slices, mustard side up, in the baking pan in one layer; cut to fit if necessary.
5
Heat 1 tablespoon butter in a skillet over med-low heat; add in the onion; saute for 25-35 minutes, stirring often, until the onion is softened.
6
Spread the onion evenly over the bread slices.
7
Top with half of the cheese and all of the ham.
8
Cover with the remaining cheese and then the remaining bread slices; press the layers together.
9
Beat the eggs, milk, basil, and salt together in a bowl; pour evenly over the layers, pressing them down slightly so they absorb the mixture.
10
Cover and refrigerate for several hours or overnight.
11
Remove from the refrigerator 1 hour before baking.
12
Preheat oven to 375.
13
Mix the breadcrumbs with the remaining 4 tablespoons butter and the parmesan cheese; sprinkle over the casserole.
14
Bake, uncovered, for 35-40 minutes, until the top is golden brown and the egg mixture is set.
15
Remove from the oven and let rest for 10 minutes before serving.
16
To serve, cut into squares.

22474

kcal

Calories

1704

Fat

153

Carbs

1651

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup butter, at room temperature, divided (plus extra for the dish), 12 -14 slices rye bread (with caraway seeds), 3 tablespoons Dijon mustard, 1 sweet onion, thinly sliced, and more.

Yes, Ham and Cheese-Stuffed French Toast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ham and Cheese-Stuffed French Toast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions