• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Marin Mama Cooks

Tasty foods for families

  • home
  • Recipes
    • Recipes Index
    • beverages
    • breakfast
    • lunch
    • after school snacks
    • dinner
      • burgers & patties
      • chicken
      • meats
      • meatless meals
      • Mexican
      • Pastas
      • pizza
      • seafood
    • side dishes
      • breads and grains
      • popovers
      • potatoes
      • salsas
      • sauces
      • veggie burgers and patties
      • Veggies
    • Desserts
      • brownies and bars
      • cakes and cupcakes
      • chocolate
      • Cookies
      • pies and tarts
    • meatless meals
    • salads
    • dressings
    • Soups
    • smoothies & juices
    • family favorites
    • most popular recipes
    • weeknight dinners
    • kale
    • Quinoa
    • weekly dinner menu
  • how to
  • random
  • videos
  • about me
  • work with me

ham and gruyere stuffed french toast

April 3, 2014 by Marin Mama 11 Comments

ham and gruyere stuffed french toastEaster is just around the corner and this ham and gruyere stuffed french toast is the perfect entrée for Easter brunch or dinner.  Actually in my opinion, this stuffed toast is good anytime of year and anytime of day. I baked this up the other night for dinner and it was amazing, and needless to say it got the double thumbs up from both of the kids. Eli was literally licking his plate, of course he slathered his piece with maple syrup, but he was still licking his plate, and that makes any mom happy. Sometimes breakfast for dinner is the best!  This french toast is perfect for those that like a sweet and savory combination. To get the sweet, you just add some maple syrup.  I love the sweet and savory combination for breakfast or brunch, but for dinner I tend to omit the maple syrup and go for more of the savory route.  Eli on the other hand likes the maple syrup on all occasions.

So let’s be honest, this is not one of the healthier recipes on my blog, nor is it low in calories, but I will say that it’s worth the indulgence.  If you havent noticed already, I have a pretty good balance between healthy dishes, as well as what I would consider pure comfort food, and this recipe totally falls into the pure comfort food category.  I’m a pretty healthy eater most of the time, but sometimes I just want to splurge and be bad, and cheesy baked goodness like this is worth the splurge.  I just make sure when I splurge to get an extra run or workout in the next day to burn off all those calories!  I honestly work out so I can eat cheese and comfort foods like this.

So besides the fact that this baked toast is super tasty, it’s also super simple to make.  It’s one of those perfect weeknight dinner recipes or make-ahead brunch recipes, as the bread can sit in the egg mixture overnight for up to 12 hours. Pair this with a salad or some roasted asparagus and you have yourself one satisfying dinner or brunch. ham and gruyere stuffed french toast2

ham and gruyere stuffed french toast:

recipe from Martha Stweart Living
serves 6-8 – depends on how long your loaf of bread is

  • 1 loaf of rustic bread, such as pane Pugliese or Italian, cut into 1 1/2-inch thick slices – You want to use a wider bread here, not a thin loaf of bread.
  • 1/2 pound of ham, thinly sliced
  • 8 ounces gruyere cheese, thinly sliced, plus more for topping
  • 8 large eggs
  • 2/3 cup whole milk – you could try 1%, 2% or skim here
  • Coarse sea salt and freshly ground pepper
  • maple syrup – optional but tasty, and a must for the kiddos

ingredients for ham and gruyere stuffed french toastButter the bottom and sides of a large 9-by-13-inch baking dish or a lasagna dish.  With a serrated knife, trim off the ends, then cut your loaf into six to eight 1 1/2-inch thick slices.  Then make a deep slit into each slice of bread (about 3/4 down) to create a pocket.  Thinly slice up your gruyere cheese.

sliced bread and gruyere cheeseStuff each pocket with 1 slice of ham and some slices of gruyere cheese. I actually stuffed my pockets with 3 slices of gruyere cheese, because we love our cheese!

ham and cheese stuffed into the sliced breadIn a small to medium-sized bowl, whisk together the 8 eggs and 2/3 cup milk until combined.  Season with salt and pepper.  Pour the egg mixture into the prepared baking dish.  Add the bread slices in a single layer, gently pressing down into the egg mixture.

Let the bread soak for 15 minutes.

soaking the bread in the eggFlip the breads slices over and gently press them again into the egg mixture, and let it soak for 15 minutes.

Pre-heat the oven to 350 degrees while your bread is soaking.

 Note: If you want to prepare this the night before, you can do these two above steps and just refrigerate it for up to 12 hours, loosely covered.  Just be sure to let it stand at room temperature for 30 minutes before baking off in the oven.

soaking 2nd side of the bread in the eggTop each bread slice with a slice of ham and some cheese.  I topped each with 1/2 slice of ham and two thin slices of cheese.

topping the stuffed toast with ham and gruyereBake until the egg mixture is set and the cheese is melted, 20-25 minutes.

To get the bread and cheese to brown up, turn on the broiler and set a rack 4-6 inches from the heat source.  Broil the bread until the cheese and ham get crispy and the bread browns up, about 1 to 2 minutes.  This last step makes it so good!baked ham and gruyere stuffed french toastServe hot and feel free to slather each slice with some maple syrup, or just eat as it.  It’s great both ways.

ham and gruyere stuffed french toastI reheated our leftovers for breakfast the next day in a pre-heated 350 degree oven till warmed through.  The leftovers were great, not as great as the day before, but there were no complaints in my house and the french toast was devoured.

Serve this up for breakfast or brunch with some fresh fruit, or for dinner with a salad or roasted asparagus.

5 from 1 reviews
ham and gruyere stuffed french toast
 
Save Print
Ingredients
  • 1 loaf of rustic bread, such as pane Pugliese or Italian, cut into 1½-inch thick slices - You want to use a wider bread here, not a thin loaf of bread.
  • ½ pound of ham, thinly sliced
  • 8 ounces gruyere cheese, thinly sliced, plus more for topping
  • 8 large eggs
  • ⅔ cup whole milk - you could try 1%, 2% or skim here.
  • Coarse sea salt and freshly ground pepper
  • maple syrup - optional but tasty, and a must for the kiddos
Instructions
  1. Butter the bottom and sides of a large 9-by-13-inch baking dish or a lasagna dish.
  2. With a serrated knife, trim off the ends, then cut your loaf into six to eight 1½-inch thick slices. How many slices you get will depend on how big your loaf of bread is.
  3. Then make a deep slit into each slice of bread (about ¾ down) to create a pocket.
  4. Thinly slice up your gruyere cheese.
  5. Stuff each pocket with 1 slice of ham and some slices of gruyere cheese. I actually stuffed my pockets with 3 slices of gruyere cheese, because we love our cheese!
  6. In a small to medium-sized bowl, whisk together the 8 eggs and ⅔ cup milk until combined.
  7. Season with salt and pepper.
  8. Pour the egg mixture into the prepared baking dish.
  9. Add the bread slices in a single layer, gently pressing down into the egg mixture.
  10. Let the bread soak for 15 minutes.
  11. Flip the breads slices over and gently press them again into the egg mixture, and let it soak for 15 minutes.
  12. Pre-heat the oven to 350 degrees while your bread is soaking.
  13. Note: If you want to prepare this the night before, you can do these two above steps and just refrigerate it for up to 12 hours, loosely covered. Just be sure to let it stand at room temperature for 30 minutes before baking off in the oven.
  14. Top each bread slice with a slice of ham and some cheese. I topped each with ½ slice of ham and two thin slices of cheese.
  15. Bake until the egg mixture is set and the cheese is melted, 20-25 minutes.
  16. To get the bread and cheese to brown up, turn on the broiler and set a rack 4-6 inches from the heat source. Broil the bread until the cheese and ham get crispy and the bread browns up, about 1 to 2 minutes. This last step makes it so good!
  17. Serve hot and feel free to slather each slice with some maple syrup, or just eat as it. It's great both ways.
  18. I reheated our leftovers for breakfast the next day in a pre-heated 350 degree oven till warmed through. The leftovers were great, not as great as the day before, but there were no complaints in my house and the french toast was devoured.
  19. Serve this up for breakfast or brunch with some fresh fruit, or for dinner with a salad or roasted asparagus.
Nutrition Information
Serving size: serves 6-8 - this depends on how long your loaf of
3.5.3251

Print Friendly, PDF & Email
  • Facebook0
  • Google+0
  • Twitter
  • Pinterest0
  • Email
0

Filed Under: breads and grains, breakfast, dinner, family favorites, lunch, weeknight dinners Tagged With: breakfast, dinner, sandwiches

Previous Post: « Marin mama’s weekly dinner menu for March 30th
Next Post: Marin mama’s weekly dinner menu for April 7th »

Reader Interactions

Comments

  1. Laura Lamar says

    April 26, 2014 at 8:17 pm

    I made this for myself and it was so scrumptious. Tomorrow I am making it for one of my friends who is down on his luck. I will mix a little Brandy in the Maple Syrup. He will be so happy!

    Reply
  2. Louise says

    April 21, 2014 at 4:00 pm

    Suddenly, i’m hungry…

    Reply
    • jackiegrandy says

      April 22, 2014 at 7:08 pm

      🙂

      Reply
  3. Scottie says

    April 19, 2014 at 1:23 pm

    Trying it right now ready to go into the oven. Used a bit of Dijon mustard inside

    Reply
    • jackiegrandy says

      April 22, 2014 at 7:12 pm

      Hi Scottie! How did it all turn out? The addition of Dijon sounds yum! xoxo, Jackie

      Reply
  4. Victoria says

    April 5, 2014 at 5:24 pm

    Looks amazing! Can’t wait to try this.

    Reply
  5. 2 Sisters Recipes says

    April 5, 2014 at 3:16 am

    These sound so good! Funny I was thinking of French Toast also. My hubby has been asking me to make some this weekend. Thanks for sharing. Have a great weekend!

    Reply
  6. annie says

    April 5, 2014 at 12:00 am

    This looks amazing! Beautiful! And I love that you prepare part of it ahead of time! Perfect for company!

    Reply
  7. Christy@SweetandSavoring says

    April 4, 2014 at 2:28 pm

    Holy wow, Jackie, this looks amazing! I might have to splurge on some veggie ham so I can make it! Savory variations on breakfast foods are so much fun 🙂

    Reply
  8. Kelli H (Made in Sonoma) says

    April 3, 2014 at 4:43 pm

    This is totally not a meal I’d normally make, but Jackie, you have sold me!! I am definitely going to be making this. Hopefully next week for dinner!

    Reply
  9. Jaclyn says

    April 3, 2014 at 3:14 pm

    This looks sooo amazing, I think this definitely has to happen on Easter morning. I’m going to link back to this recipe tomorrow morning on my Friday features post, I have to pass this one on!

    xxx

    Reply

say something to Marin mama... Cancel reply

Primary Sidebar

Jacquelyn-Grandycircle

Hi! Welcome to Marin mama cooks! My name is Jackie Reale! I'm a natural chef, creator and manifestor. I showcase healthy recipes for the everyday cook.About Me...

  • Facebook
  • Instagram
  • Pinterest

Don’t miss a new recipe!

Search Marin Mama cooks…

most popular posts

oven roasted sweet potato halves
roasted whole beets without foil
one-pan pasta
beet, carrot, apple and ginger juice - no juicer required
How to de-stem and thinly slice kale
easy skillet chicken parmesan

how to make my lacinato kale salad

how to make perfect popovers

Marin mama on Instagram

marinmamacooks

Jackie Reale | Marinmamacooks
Overnight vegan, GF, DF refrigerator oats with chi Overnight vegan, GF, DF refrigerator oats with chia, almond butter and strawberries! This is such an easy grab-and-go breakfast! Also takes 5 minutes to make!
1/2 cup alternative milk of choice, I use almond or walnut milk 
1 TBL chia seeds
1/4 cup GF steel cut or rolled oats
2 TBL unsweetened shredded coconut 
1 TBL almond butter
1 TBL maple syrup - feel free to add more if you like things sweeter, or you can add 1 tsp vanilla on top of the maple syrup 
Pinch of pink Himalayan sea salt
Optional - Pinch of cinnamon 
2-3 strawberries cut into small pieces
Put above ingredients into a small glass jar, stir to combine everything, cover and refrigerate overnight! Enjoy cold, or pop in the microwave for 1 minute. Give a good stir before consuming. #overnightoats #overnightoatsrecipe #glutenfreerecipes #glutenfreebreakfast #veganbreakfast #quickandeasybreakfast #quickandeasyfood #healthyrecipes
New blog post! I’m going to be introducing a ser New blog post! I’m going to be introducing a series on the blog called, Recipes for Life. I’m not exactly sure what it truly is, or where it’s going to evolve to, but I do know that it’s going to be a place for me to journal my thoughts, share insights and to connect with you all on a new level.  I’ve been hearing the whispers to share in this way for a while, but I’ve been procrastinating and holding back, because I was waiting for the perfect message to put in a post, but I’ve learned that there is no perfect message, or perfect time to start anything new, there will always be an excuse and there will always be a self-created obstacle. Sometimes you just have to just start with a first draff, and get those words out as they are today, and trust that someone needs to hear those words, or message at this specific point in time. So that’s what I’m doing, I’m starting out in draft form and taking the first step. Check out the full post at marinmamacooks.com, or go to my insta profile for the link. #marinmamacooks #trusttheprocess #recipesforlife
New post! Easy oven roasted potatoes! Potatoes are New post! Easy oven roasted potatoes! Potatoes are in season, so I’m taking advantage of it. These roasted potatoes are family approved and loved, and make the perfect side dish, as they pair with just about anything. They also take under 30 minutes to roast up to crispy, browned perfection.  No need to pre-soak or boil these bad boys to get them browned and crispy, the cast iron skillet and broiler create the magic. Oh, don’t skip the red onion, as it adds a bacon-like flavor to the potatoes. Get the recipe by going to marinmamacooks.com or to my insta page for the link. #vegansides #vegansidedish #crispypotatoes #ovenroastedpotatoes #roastedpotatoes #fingerlingpotatoes #sidedishrecipes #glutenfreerecipes #glutenfreevegan
New post! Roasted red peppers! If you’re looking New post! Roasted red peppers! If you’re looking for ways to incorporate more veggies into your diet, then these roasted red peppers make it easy, as they are jam packed full of flavor! Roasting them with a bit of avocado oil and some Celtic sea salt adds a sweet smokey depth of flavor that’s hard to describe in words. These roasted peppers will be your new go-to, as they literally take no time to prep and bake up! They’re a great stand alone healthy snack, or make a stellar side dish that pairs with just about anything!  I make these at least 4-5 times a week, (if not more) as I use them in just about EVERYTHING. Click on the slides to see step-by-step photos and the recipe is below! 
INGREDIENTS:
*3 red, yellow or orange bell peppers, sliced into thin strips
*roughly 1/2 tablespoon avocado oil
*few pinches of fine Celtic sea salt

INSTRUCTIONS:
Pre-heat oven to 450 degrees.
Line a rimmed baking sheet with parchment paper.
Wash pepper, and holding from the top near the stem, slice the pepper straight down each side to form 4-6 big pieces. This keeps the seeds and ribs intact in the center and not all over your counter.

Slice the big pieces of pepper into thin slices.

Toss sliced peppers onto the baking sheet, drizzle them with avocado oil and a few pinches of sea salt, and mix them all together. 

Roast the peppers in the preheated oven for roughly 12-15 minutes, giving them a toss with some tongs around the 10 minute mark, until tender and slightly charred on the skins.
Eat them straight off the baking sheet, or let cool and store in a covered container in the fridge for up to 4 days.
Check out the full post to see some things you can pair these bad boys with! 
marinmamacooks.com.
Craving something salty and savory? Then you have Craving something salty and savory? Then you have to make these toasted, salted almonds! They are the BOMB and take no time to whip up! They’re super addicting, so you may find yourself sneaking back for more! They are teenager approved too! (see last photo) Recipe below plus step by step photos! 
•1 TBL olive oil 
•1/2 to 3/4 cup raw unsalted almonds 
•pink Himalayan sea salt to taste 
Instructions: 
Add 1 TBL olive oil to a skillet.
Set it over medium-low heat
Add almonds and stir to coat in the oil
keep an eye on them and stir occasionally until toasted brown 
Slide toasted almonds onto a paper towel lined plate to catch excess oil
Liberally sprinkle almonds with pink Himalayan sea salt! 
Let almonds cool for a bit.
Pour into a bowl and enjoy! 😋
New post! Oven baked forbidden black rice! This ov New post! Oven baked forbidden black rice! This oven baked forbidden black rice is my latest obsession! It’s SO easy to make, and comes out perfectly every time! It has an amazingly sweet, nutty and buttery flavor and this amazing chewy texture! It’s also naturally gluten-free and chock full of nutrients! YOU NEED TO MAKE THIS TODAY! You can link to the recipe in my insta profile. #forbiddenblackrice #blackrice #howtocookrice #glutenfreerecipes #ovenbakedrice #lotusfoods #kettleandfire #bonebroth #rice
New blog post! Gluten-free, dairy-free lemon 🍋 New blog post! Gluten-free, dairy-free lemon 🍋 olive oil pound cake! This cake is ultra-lemony, super moist and chock full of flavor! Once you start with one slice you won’t be able to stop! 🛑 go to my Instagram profile to find the link to the recipe! I hope you all love ❤️ it as much as we do!  #glutenfree #dairyfree #glutenfreedairyfree #glutenfreecake #dairyfreecake #lemoncake #lemonoliveoilcake #glutenfreedairyfreecake #glutenfreerecipes
New blog post! Vegan Brussels sprouts salad! Move New blog post! Vegan Brussels sprouts salad! Move over mixed greens and kale, there’s a new salad green in town, Brussels sprouts! This salad will be your go-to fall and winter salad, and is the perfect salad to bring to any upcoming holiday potluck!  It’s vegan, gluten-free and dairy-free!  I’m addicted to this salad and I hope you will be too! Click on the link in my profile for the recipe, or go to my website, marinmamacooks.com. #veganrecipes #vegansalad #dairyfreesalad #dairyfree #dairyfreerecipes #glutenfreevegan #glutenfreerecipe #holidayrecipes
New post on the blog! If you were to ask me what New post on the blog!  If you were to ask me what recipe I make the most often, it would be this lemon vinaigrette! This is honestly the best and simplest vinaigrette and is my go-to for everything! It doesn’t have any added sugars or other random ingredients that you can’t pronounce. Try it today and let me know what you think! Get the recipe by clicking on the link in my insta profile. #saladdressing #vinaigrette #saladdressingrecipe #salad #vinaigrettes
New post at Marin Mama Cooks! Baked lemon 🍋 chi New post at Marin Mama Cooks! Baked lemon 🍋 chicken breasts! These are DAMN good and a family favorite! They pair perfectly with just about anything! Go over to the blog and check out the recipe! This is the first of many recipes! Yay!! You can find the link at my Insta profile. #chicken #chickenrecipes #weeknightdinner #winnerwinnerchickendinner
Load More... Follow on Instagram

Footer

Privacy Policy

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT