French Toast ‘n’ Cheese Sandwich
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 1 egg, slightly beaten
- ¼ Cup milk
- Dash of cinnamon
- 2 slices of bread
- 1 Tablespoon butter
- 2 Tablespoons mascarpone cheese
- 2 Tablespoons raspberry preserves (or smashed fresh raspberries)
- Maple syrup for drizzling (optional)
Combine the egg, milk, and cinnamon in a bowl. Dunk both slices of bread into the bowl until they’re evenly coated on both sides.
Melt the butter in a frying pan and cook the bread for 2—3 minutes on each side, or until golden brown.
Remove the French toast from the pan and spread with the cheese and raspberries. Drizzle with maple syrup (optional) and then close the sandwich.
Calories Per Serving141
Folate equivalent (total)22µg6%
|¼ tsp||ground turmeric|
|1 tsp||garlic granules|
|1 tsp||onion granules|
|6 slices||of sliced white bread|
|3 slices||of cooked ham / turkey / vegetarian ham slices|
|3 slices||of mild cheese|
|vegetable oil, for frying|
How To Make Cheese and Chocolate French-Toast Sandwiches:
Chocolate spread- as per the bread size
Cheese spread- as per the bread size
Step 1. Take two breads and put cheese spread on one and chocolate spread on the other. Close with two breads. Repeat the same with rest of the four breads. Four sandwiches are ready (two with chocolate spread and two with cheese spread).
Step 2. Take a bowl and add eggs, milk, butter salt and sugar. Whisk them well. You can use honey instead of sugar.
Step 3. Dip the sandwiches in the whisked egg. Cover both the sides well.
Step 4. Heat a non-stick pan, put one tablespoon of oil/butter and fry a french-toast sandwich. Make sure both the sides of the sandwich are fried well and golden in colour. Do the same with the rest of the sandwiches.
Step 5. Enjoy it hot with maple syrup drizzled on the French-toast sandwiches. However, you can avoid using maple syrup for cheese French-toast sandwiches.
Alongside the chocolate French-toast sandwiches, you can serve some mangoes, pineapple or any juicy summer fruit with some fresh cream and a glass of ice-tea.
Alongside the cheese French-toast sandwiches, you can serve some classic homemade hash browns, some sautéed veggies and a glass of fresh fruit juice.
Prepare a delicious spread for a 'quarantined' brunch this Sunday and surprise your family. Happy weekend!
About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.
French Toast Sandwich – What Breakfast Dreams Are Made Of
• Add the cranberries, return to a boil, and cook about 5 minutes.
• Reduce heat to medium-high. Add apple juice, pears, brown sugar, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Cook, stirring occasionally, for 5 minutes, then reduce the heat and let simmer for approximately 15 minutes to make a compote.
• While the fruit compote is simmering, melt the butter in a small frying pan over medium heat. When butter is melted, add the pecans and toast them, stirring constantly, until golden brown. Set aside.
• Once the cranberries are tender, remove compote from heat and set aside.
To make the French toast:
• Slice the French bread into 1-inch thickness, creating 16 slices.
• In a medium bowl, whisk the eggs, milk, cane sugar, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon.
• Preheat a skillet (electric works nicely). Dunk a slice of bread in the egg mixture, coating both sides. Slide off any excess egg mixture with your finger if needed.
• Place dipped French bread on skillet. Cook one side until lightly browned, then flip and cook the other side. Place finished toast on a plate until all bread slices are cooked and toasted.
Assemble your sandwiches:
• Using the same skillet, place one slice of French toast, add a slice of Cooper® cheese, and top with another slice of French toast. Reduce heat on skillet if necessary.
• Cook/flip until the cheese is nicely melted and sandwiches are heated through.
• Place sandwich on a plate and top with the fruit compote. Sprinkle with toasted pecans. Drizzle with maple syrup and add some extra grated Cooper® on the top of each sandwich if desired (it’s desired).
• Repeat to finish all 4 sandwiches, serve, and enjoy!
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
- cooking spray
- 6 slices whole wheat bread, or more to taste
- 1 tablespoon butter, or as needed
- 12 slices deli ham, or more to taste
- 6 slices Swiss cheese, or more to taste
- ½ cup milk
- 4 eggs
- 1 teaspoon Worcestershire sauce
- ½ teaspoon mustard powder
- salt and ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x13-inch casserole dish with cooking spray.
Spread butter on one side of each bread slice top each bread slice with 2 slices ham and 1 slice Swiss cheese. Arrange open-faced sandwiches in the prepared casserole dish, overlapping them to fit.
Whisk milk, eggs, Worcestershire sauce, mustard powder, salt, and pepper together in a bowl pour milk mixture over the open-faced sandwiches. Allow milk mixture to soak in for at least 15 minutes.
Bake in the preheated oven until eggs are set and casserole is cooked through, about 20 minutes.
Cheesy Savory French Toast (video)
Have you ever had savory french toast? It’s like French toast and grilled cheese sandwiches had a baby! These warm sandwiches are made with cheese-stuffed French bread that is dipped into a savory egg mixture, then grilled to perfection. I love to serve this easy breakfast recipe with a side of young persian cucumbers, heirloom tomatoes and sliced avocado. Once you try this easy and delicious french toast with melted cheese, you’ll want it for breakfast everyday! This breakfast sandwich is a great alternative to a traditional breakfast – it’s great for breakfast on the go and a great addition to any weekend brunch menu.
Watch My Video!
Watch my video recipe for all the details! Want to receive new recipe updates? Make sure to subscribe to my YouTube channel and turn on notifications!
My mom used to make this savory French toast very often when we were kids. She would make it for breakfast on the weekends, or as an afternoon snack for when we got home from school. I’m using her recipe today and adding some spices to the egg mixture for more flavor – smoked paprika, garlic and parsley. The aroma of this French toast on the stove top is simply mouth-watering! You’ll want to make extra because you won’t be able to have just one!
How It’s Made
Savory toast is just as easy as regular French toast, just made without the sugar! The first step is preparing the simple egg custard, into which we’ll dip the bread into. It’s super easy to make with just milk, eggs, butter and seasonings!
- Slice a loaf of French bread into thick slices. Thin slices will be too soggy! Dip the bread into the prepared custard until the bread is well-soaked.
- Layer on the cheese! For my video recipe, I used sliced havarti cheese – feel free to change up the cheese and use your favorite variety!
- Also, try adding sliced ham or even bacon along with the cheese to create an amazing breakfast sandwich with a twist!
- Grill on both sides over low heat until the savory toast is golden brown! Enjoy hot!
Looking for more easy breakfast recipes? Check out some of my other recipes you’re sure to enjoy!
- 2 Granny Smith apples&mdashpeeled, cored and thinly sliced
- 1 cup water
- 1/4 cup maple syrup
- One 3-inch cinnamon stick
- 2/3 cup milk
- 2 large eggs, beaten
- Eight 1/2-inch-thick hand-cut slices from a loaf of white bread
- Dijon mustard
- 6 ounces sliced Gruyère cheese
- 1/2 pound thickly sliced smoked ham
- 1 to 2 tablespoons unsalted butter
In a medium saucepan, combine the apples, water, maple syrup and cinnamon stick and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the apples are tender, about 6 minutes. Using a slotted spoon, transfer the apples to a bowl and let cool to room temperature.
In a shallow bowl, whisk the milk and eggs. Spread 4 slices of the bread with mustard. Top with half of the cheese, the ham and then the remaining cheese.
In a large skillet, melt 1 tablespoon of the butter over low heat. Dip the bottoms of the 4 topped bread slices in the beaten egg until just saturated and transfer to the skillet. Dip the remaining slices of bread on 1 side only and place them, soaked side up, on the sandwiches. Cover the skillet and cook over moderately low heat until the bread is browned on the bottom, about 3 minutes. Turn the sandwiches, adding more butter to the skillet if necessary. Cover and cook until the second side is browned and the cheese is melted, about 3 minutes longer. Transfer the sandwiches to a cutting board and let stand for 5 minutes. Cut in half and serve with the maple apples.
Place four slices of bread on work surface. Spread cream cheese evenly over bread. Spread jam over cream cheese. Top with remaining slices of bread. Whisk eggs, milk and vanilla in shallow dish.
Spray large non-stick skillet with cooking spray. Heat skillet over medium heat. Place sandwiches in egg mixture, one at a time soak both sides with egg mixture. Remove sandwiches, letting excess drip into dish. Place in hot skillet. Cook sandwiches until golden brown on both sides, 2-1/2 to 3 minutes per side.
Sprinkle icing sugar over top and/or serve drizzled with maple syrup, if desired.
Instead of strawberry jam, use your favourite jam or jelly.
Serve with maple or fruit syrup, preserves or whipped cream.
Instead of sandwiches, make Stuffed French Toast Pockets. Slice French bread into four 1 1/2 inch (4 cm) thick slices. Cut a slit into each slice of bread without cutting all the way through. Combine cream cheese and jam and spread mixture one-quarter of mixture into each pocket. Continue with recipe as described above.
Instead of cream cheese and ham, try one of these variations:
* thinly sliced ham and Swiss cheese (use Dijon mustard instead of vanilla)
LEMON RASPBERRY French TOAST CASSEROLE
Nutrition (per 1 ½ cup serving): 275 calories, 7 g fat (3 g saturated), 152 mg sodium, 41 g carbs, 4 g fiber, 33 g sugar, 11 g protein
This sweet and sour French toast casserole is packed with cancer-fighting, stress-slaying and fat-fending antioxidants. And if you opt for black raspberries, you'll be packing in three times the antioxidants as red, according to a recent report in the journal Open Chemistry!